Pumpkin Bars w Cream Cheese Icing

Linda Stevens Recipe

By Linda Stevens bittygirl51

Back in the late 70's in North Dakota when I was selling Home Interiors & Gifts, I held a decorating show for a lady who served these. Normally, I didn't eat the dessert that my hostesses were serving, but THIS TIME, I couldn't resist that spicy aroma of the cinnamon, pumpkin and ginger! I asked her for the recipe and the rest is history! It makes a large sheet cake pan worth. Unless they are made for a family gathering, I usually cut them up, once frosted and freeze them! They freeze well!


Recipe Rating:
 1 Rating
Serves:
36-40 bars
Prep Time:
Cook Time:

Ingredients

1 c
oil
2 c
sugar
1 can(s)
pumpkin
AFTER MIXING THE ABOVE, ADD:
2 c
flour
2 tsp
baking powder
1 tsp
baking soda
1/2 tsp
salt
2 tsp
ground cinnamon
1/2 tsp
ground ginger
1/2 tsp
ground cloves
1/2 tsp
ground nutmeg
CREAM CHEESE ICING:
1 stick
butter, softened
8 oz
cream cheese, softened
1 tsp
vanilla extract
1 lb
confectioners' sugar
6 Tbsp
milk, cold

Directions

1
Mix the first three (wet) ingredients together thoroughly.
2
Add dry ingredients to the above and mix with hand mixer.
3
Bake in a 350 degree pre-heated oven for 25-30 minutes or until toothpick inserted in center comes out clean.
4
Allow to cool completely.
5
Once bars are cooled, combine softened cream cheese, softened butter and powdered sugar in bowl.
Add 1 t. vanilla and cold milk as needed until icing is spreadable. I use a hand mixer to blend my icing.
6
OPTIONAL:
I like to chop up some pecans or walnuts and sprinkle on the top of my icing. Some like to actually blend the nuts into the icing. It's up to you!