Recipe: Pumpkin Bars with Cream Cheese Frosting

We really like these.  I do not remember where I found the recipe, it is written on a card in my recipe book.  The bars themselves are dairy free, but the frosting isn’t.  I imagine if you had a gluten free flour mix, these would probably turn out fine.  Eventually I plan on working on the recipe to reduce or eliminate the sugar in these.  If you try the recipe, let me know what you think!

Harvest Pumpkin Bars with Cream Cheese Frosting

1 2/3 cups sugar
1 cup oil
1 tsp. cinnamon
4 eggs
1 tsp salt
1 16 oz. can solid pumpkin
1 tsp. baking soda
2 cups flour
2 tsp baking powder

Preheat oven to 350F. Spray a 10 x 15 x 1 inch pan with non-stick spray. In a large bowl, combine sugar, eggs and oil. Add pumpkin and mix thoroughly. Combine flours and spices and stir into pumpkin mixture. Pour batter into prepared pan. Bake for 25-30 minutes or until tester comes out clean from the middle of pan. Yields 24-36 bars.

Cream Cheese Frosting

1 3-ounce package of cream cheese
1 tsp. vanilla
2 cups sifted powdered sugar
1/2 cup butter or margarine
1/2 cup chopped pecans

Combine all ingredients except nuts, and mix until smooth. Frost when bars are cool. Sprinkle with nuts.

Genesis 8:22 – “While the earth remains,
Seedtime and harvest,
Cold and heat,
Winter and summer,
And day and night
Shall not cease.”


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