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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have 2 recipes that are just slightly different for pumpkin bars, and this is just one of them - they are so delicious, a great fall recipe. Instead of canned pumpkin you can use fresh cooked pumpkin - very good!! Ingredients:
4 eggs |
2 cups sugar |
1 (16 ounce) can pumpkin |
3/4 cup melted butter (prefer the butter) or 3/4 cup margarine (prefer the butter) |
2 cups flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1 cup nuts, chopped |
1 (3 ounce) package cream cheese |
6 tablespoons butter, softened |
1 teaspoon vanilla |
1 tablespoon milk or 1 tablespoon half-and-half |
3 cups powdered sugar |
Directions:
1. Combine egg, sugar pumpkin and butter. Add remaining ingredients and stir, Pour into a greased and floured jelly roll pan or if using only half the recipe, into a 9x13 inch pan. Bake 20-25 minutes at 325°F
2. ICING:.
3. Beat together and spread on cooled bars.
4. Cut into bars.
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