Double Quick Pumpkin Bars
These scrumptious snacks are perfect for a snack at work or after a long jog around the neighborhood.
Yield
36 servingsPrep
25 minCook
20 minReady
45 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 2 | cups |
sugar
|
|
| 2 | cups |
pumpkin
canned |
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| 2 | teaspoons |
cinnamon
|
|
| 2 | cups |
all-purpose flour
|
|
| 3 | ounces |
cream cheese
softened |
|
| 6 | tablespoons |
margarine
softened |
|
| 1 | teaspoon |
milk
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable oil
|
|
| 4 | large |
eggs
|
|
| 473 | ml |
sugar
|
|
| 473 | ml |
pumpkin
canned |
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 1E+1 | ml |
cinnamon
|
|
| 473 | ml |
all-purpose flour
|
|
| 86.7 | ml/g |
cream cheese
softened |
|
| 9E+1 | ml |
margarine
softened |
|
| 5 | ml |
milk
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃). In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15x10 inch jelly roll pan. Bake at 350℉ (180℃) for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.
Store any leftover bars, covered, in the refrigerator. These moist pumpkin bars will keep up to a week, covered, in the refrigerator.
Variation: Add ½ cup chopped walnuts or raisins to the recipe. Yield: 36 pieces.
