Paul’s Pumpkin Bars (with cream cheese icing – yum

• Vegetarian

• Produce

  • 1 15 oz can Pumpkin

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 2 tsp Cinnamon
  • 2 cups Flour
  • 4 cups Powdered sugar
  • 1/2 tsp Salt
  • 1 2/3 cup Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 cup Vegetable oil

• Dairy

  • 1 cup Butter
  • 8 oz Cream cheese

Found on momcrieff.com

Description

Ingredients

• 4 Eggs
• 15 oz can of Pumpkin (not pumpkin pie filling)
• 1 2/3 cup Sugar
• 1 cup Vegetable oil
• 2 cups Flour
• 2 tsp Cinnamon
• 2 tsp Baking Powder
• 1 tsp Baking Soda
• 1 tsp Vanilla
• 1/2 tsp salt
• 8 oz cream cheese
• 1 cup butter
• 4 cups Powdered Sugar (Icing Sugar for my Canadian friends)
• 1 tsp. Vanilla

Directions

• Preheat over to 350 Fahrenheit
• Let butter and cream cheese sit out to warm to room temperature (cut into small pieces and it will warm up faster) You want to do this so that it mixes better and you dont have butter or cream cheese lumps.
• Combine all Pumpkin Bar ingredients in one bowl. I recommend using a mixer. Its easy to do with your stand mixer but Ive done this easily with my hand mixer. Mix until well combined.
• Spread batter on a greased 17 x 11 inch(ish) cake roll pan.
• Bake at 350 for approx. 25 minutes. Check with a toothpick to test if done.
• Set aside and let the bar base cool.
• Add all ingredients into a bowl.
• Beat until mixture is smooth.
• Hint - if you beat the icing sugar on high for a minute or so at the end, your icing gets nice and fluffy.