Pumpkin Cinnamon-Nut Sheet Bars With Creamy Cream Cheese Icing |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 24 |
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These bars are AWESOME!! the original recipe called for 2 cups sugar, I decreased the sugar amount to 1-1/2 cups which was plenty sweet. To reduce the fat, use half oil and half applesauce. If you like more spice then increase the nutmeg and cloves. These make a ton of bars! Ingredients:
2 cups flour |
1 1/2 cups sugar |
1 tablespoon cinnamon |
2 teaspoons baking powder |
1 teaspoon baking soda |
1 teaspoon salt |
1 teaspoon nutmeg |
1 teaspoon clove |
1 (15 ounce) can pumpkin puree |
4 large eggs |
3/4 cup oil |
2 teaspoons vanilla |
1 1/2 cups chopped walnuts |
1/2 cup butter, softened |
1 (18 ounce) package cream cheese |
1 teaspoon vanilla (optional) |
2 tablespoons whipping cream |
3 1/2 cups icing sugar |
Directions:
1. Set oven to 350 degrees (second-lowest rack).
2. Grease a 15 x 10-inch baking sheet.
3. In a large bowl blend together the first 8 ingredients.
4. Add in pumpkin puree, eggs, oil and vanilla, beat until well blended.
5. Mix in the nuts.
6. Spread into prepared baking sheet.
7. Bake for about 25-30 minutes, or until the bars test done.
8. Cool bars completely before icing.
9. For the icing; in a large bowl beat the cream cheese, vanilla (if using) butter and 2 tablespoons whipping cream until light and fluffy (about 2 minutes).
10. Add in the 3-1/2 cups icing sugar and beat until smooth and well combined (add in more whipping cream or icing sugar if needed to acheive desired consistancy).
11. Store any leftover frosted bars in the refrigerator.
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