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Double Quick Pumpkin Bars

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Submitted by petrogio

These scrumptious snacks are perfect for a snack at work or after a long jog around the neighborhood.

YIELD

36 servings

PREP

25 min

COOK

20 min

READY

45 min

Ingredients

1 237
CUP ML VEGETABLE OIL
4 4
LARGE LARGE EGGS
2 473
CUPS ML SUGAR
2 473
CUPS ML PUMPKIN
canned
1 5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
2 1E+1
TEASPOONS ML BAKING POWDER
2 1E+1
TEASPOONS ML CINNAMON
2 473
3 86.7
OUNCES ML/G CREAM CHEESE
softened
6 9E+1
TABLESPOONS ML MARGARINE
softened
1 5
TEASPOON ML MILK
1 5
TEASPOON ML VANILLA EXTRACT
2 473
CUPS 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 15×10 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 55g (1.9 oz)
Amount per Serving
Calories 186 46% from fat
 % Daily Value *
Total Fat 9g 15%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 26mg 9%
Sodium 89mg 4%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 45% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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