Double quick pumpkin bars

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Recipe by: jean-pol

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

----------------------------BARS---------------------------------
1 c Vegetable oil 1/2 ts Salt
4 Eggs 2 ts Baking powder
2 c Sugar 2 ts Cinnamon
2 c Canned pumpkin 2 c Flour
1 ts Baking soda

--------------------------FROSTING-------------------------------
3 oz Cream cheese, softened 1 ts Vanilla
6 tb Margarine, softened 2 c Confectioners sugar
1 ts Milk

These moist pumpkin bars will keep up to a week, covered, in the
refrigerator-if they're not eaten up first!

Preheat oven to 350ø.

In a large mixing bowl, cream oil, eggs and sugar. Add remaining
cookie ingredients and mix well.

Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at
350ø 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.

Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.

Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald,
Tri-Cities, WA

Randy Shearer