Coffee Hour Pumpkin Bars

Here's a great Fall recipe!

I got this recipe from a lady at church, who used to make them every Fall for our Sunday coffee hours.

Serve with hot coffee, hot chocolate, mulled or cold cider or just a big glass of cold milk!

Coffee Hour Pumpkin Bars

Bars:
4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil (I used canola)
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
Icing:
8-ounce package cream cheese, softened
1/2 cup butter or margarine, softened
2 cups powdered sugar
1 teaspoon vanilla extract

Directions:

 Combine the eggs, sugar, oil and pumpkin until light and fluffy. In a separate bowl, stir together the flour, baking powder, cinnamon, salt and baking soda.  Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.  Spread the batter into a greased sided cookie sheet pan (jelly roll pan). Bake at 350 degrees for 30 minutes. Let cool completely before frosting.

To make the icing:
Combine the cream cheese and butter in a medium bowl and beat until smooth. Add the sugar slowly until combined.  Mix in the vanilla and spread on cooled pumpkin bars.  Store them in the fridge.

 

 

Enjoy

 

The Crow's Nest