Main Recipe Thanksgiving Pumpkin Bars
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Ingredients:
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 cup butter (, at room temperature)
- 1 cheese (package (3 ounce) cream , room temperature)
- 2 teaspoon cinnamon (ground )
- 2 cup flour (all purpose )
- 1 can pumpkin ((16 ounce) pie filling)
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 4 egg (s)
- 1 2/3 cup sugar
- 2 cup sugar (confectioners )
- 1 cup oil (, preferably canola)
- 1 teaspoon baking soda
- 1/2 cup butter (, at room temperature)
- 1 cheese (package (3 ounce) cream , room temperature)
- 2 teaspoon cinnamon (ground )
- 2 cup flour (all purpose )
- 1 can pumpkin ((16 ounce) pie filling)
- 1/4 teaspoon salt
- 1 teaspoon vanilla ( extract)
- 4 egg (s)
- 1 2/3 cup sugar
- 2 cup sugar (confectioners )
- 1 cup oil (, preferably canola)
Preheat oven to 350°F. Butter 15 by 10 inch jelly roll pan. Combine first 5 ingredients. In bowl with mixer at low speed beat pumpkin, sugar, oil and eggs until combined. Beat in flour mixture until just combined. Spread in pan. Bake 25 - 30 minutes or until toothpick inserted into center comes out clean. Cool completely in pan, 45 minutes. Frosting: In bowl with mixer at medium speed beat butter, cream cheese, and vanilla until combined. Beat in sugar until smooth. Spread over cake; cut into bars. Garnish with cinnamon stick pieces, if desired. Yield: 24 bars Note: The cream cheese frosting also makes perfect icing for carrot cake
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