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- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cloves
- 4 eggs, lightly beaten
- 1 15 ounce canpumpkin
- 1 cup vegetable oil
- 2 1/2 cups Cream Cheese Frosting or canned cream cheese frosting
- Ground cinnamon
- Chopped, toasted pecans or walnuts (optional)
1. Preheat oven to 350 degrees F. In a large bowl stir together flour, sugar, baking powder, 2 teaspoons cinnamon, baking soda, salt, and cloves. Stir in eggs, pumpkin, and oil until combined. Pour batter into an ungreased 15x10x1-inch baking pan, spreading evenly.
2. Bake for 25 to 30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack.
3. Spread uncut bars with Cream Cheese Frosting. Sprinkle with additional cinnamon and, if desired, nuts. Cut into bars. Tightly cover bars in pan and chill overnight.
4. Tote bars in pan in an insulated cooler with ice packs.
- Prepare as directed, except substitute one 15-ounce jar applesauce for the pumpkin.
- 2 3 ounce packagescream cheese, softened
- 1/3 cup butter, softened
- 1 1/2 teaspoons vanilla
- 4 1/2 - 5 cups powdered sugar
1. In a large bowl combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar to make a frosting of spreading consistency.
- Servings Per Recipe 36,
- cal. (kcal) 243,
- Fat, total (g) 11,
- chol. (mg) 37,
- sat. fat (g) 3,
- carb. (g) 34,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 2,
- fiber (g) 1,
- sugar (g) 28,
- pro. (g) 2,
- vit. A (IU) 1944,
- vit. C (mg) 1,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 135,
- Potassium (mg) 50,
- Other Carb () 2,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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