Moist Pumpkin Bars For A Crowd Recipe

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Moist Pumpkin Bars for a Crowd

Gail Welch

By
@sugarshack

I got this recipe in 1988 when my daughter, Amanda, was in kindergarten. Her teacher made it for the class for a Fall Feast at Thanksgiving. She knew how good they were and had recipes printed out to send home with the room mothers and students. These bars are so easy to make and really moist.


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Comments:

Serves:

24

Prep:

10 Min

Cook:

30 Min

Ingredients

2 c
sugar
1/2 c
cooking oil
1 can(s)
pumpkin, 16 oz
4 large
eggs, beaten
2 c
bisquick, sifted
2 tsp
cinnamon
1 tsp
apple or pumpkin pie spice (optional)

ICING

1 pkg
cream cheese, 3 oz
1 box
powdered sugar
1/4 c
oleo, softened
2-4 Tbsp
milk (if needed)
1 tsp
vanilla

Directions Step-By-Step

1
Beat sugar, oil, pumpkin and eggs for 1 minute.
2
Stir in Bisquick mix, cinnamon and pie spice. Mix well.
3
Bake in 17x12-inch cookie sheet or jelly roll pan that is lightly oiled and floured for 25-30 minutes at 350F.
4
ICING: Mix ingredients together and spread on cake. Only use enough milk (if any) to make a good spreading consistency.

About this Recipe