Pumpkin Bars!

Friday Fiber Post

Recipe from Hy-Vee

Ingredients:

  • 4 eggs
  • 1 2/3 c. sugar*
  • 1 c. cooking oil
  • 1 (15 oz) can pumpkin
  • 2 c. all-purpose flour
  • 2 tsp baking powder
  • 2 tsp ground cinnamon*
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 (3 oz) pkg cream cheese, softened*
  • 1/2 c. butter or margarine, softened*
  • 1 tsp vanilla
  • 2 c. sifted powdered sugar*
  • **Added nutritional benefit: Pinnaclife Prebiotic Fiber

Instructions:

  1. In mixing bowl, beat together eggs, sugar*, oil and pumpkin until light and fluffy.
  2. Stir together flour, baking powder, cinnamon*, salt and baking soda.
  3. Add to pumpkin mixture and mix thoroughly.
  4. Spread batter in ungreased 15-by-10-by-1-inch (jelly roll) baking pan.
  5. Bake at 350 degrees for 25 to 30 minutes.
  6. Cool before frosting.
  7. Spread icing on cooled bars. Cut into bars. Store in refrigerator. Makes 2 dozen.
  8. To make cream cheese icing, beat together cream cheese* and butter*. Stir in vanilla. Add powdered sugar*, a little bit at a time, beating well, until mixture is smooth.
  9. *VARIATION #1: Use 2 cups sugar in bars. Use 8 ounces softened cream cheese, 3/4 stick butter (melted), 1 teaspoon vanilla and 3-1/4 cups powdered sugar in frosting.
  10. *VARIATION #2: Decrease cinnamon to 1 teaspoons, increase sugar to 2 cups and add 1 teaspoon vanilla in bars. Use 3 ounces softened cream cheese, 3/4 stick softened margarine, 1 teaspoon vanilla, 2 tablespoons milk and 3 cups powdered sugar in frosting.

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