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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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I found this recipe in Christmas with Paula Deen. I'm not a pumpkin fanatic, but these are fabulous. The house smelled so good while they were baking I could barely wait for them to cool to get the frosting on so they were ready to eat. Ingredients:
4 large eggs |
1 2/3 cups granulated sugar |
1 cup vegetable oil |
15 ounces pumpkin |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon cinnamon |
1 teaspoon salt |
1 teaspoon baking soda |
3 ounces cream cheese, softened |
1/2 cup butter, softened |
1 teaspoon vanilla extract |
2 cups confectioners' sugar, sifted |
Directions:
1. Preheat oven to 350.
2. Using an electric mixer at medium speed, beat the eggs, granulated sugar, oil, and pumpkin until light and fluffy.
3. Sift together the flour, baking powder, cinnamon, salt, and baking soda in another bowl.
4. Gradually add the dry ingredients to the pumpkin mixture with the mixer at low speed.
5. Mix until thoroughly combined and the batter is smooth.
6. Spread the batter in an ungreased 13x9 baking pan.
7. Bake for 30 minutes.
8. Remove from the oven and let cool completely before frosting.
9. To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
10. Add the vanilla.
11. Slowly beat in the confectioners' sugar until smooth.
12. Spread on the cooled pumpkin base and cut into bars.
13. These freeze well (as if you're going to have any leftovers).
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