Pumpkin Bars

Staff Reporter Paige Pearson

·         4 large eggs

·         1-2/3 cups sugar

·         1 cup canola oil

·         1 can (15 ounces) solid-pack pumpkin

·         2 cups all-purpose flour

·         2 teaspoons ground cinnamon

·         2 teaspoons baking powder

·         1 teaspoon baking soda

·         1 teaspoon salt

·         ICING:

·         6 ounces cream cheese, softened

·         2 cups confectioners' sugar

·         1/4 cup butter, softened

·         1 teaspoon vanilla extract

·         1 to 2 tablespoons milk

1.      In a bowl, beat the eggs, sugar, oil and pumpkin until well blended. Combine the flour, cinnamon, baking powder, baking soda and salt; gradually add to pumpkin mixture and mix well. Pour into an ungreased 15x10x1-in. baking pan. Bake at 350° for 25-30 minutes or until set. Cool completely. 

2.      For icing, beat the cream cheese, confectioners' sugar, butter and vanilla in a small bowl. Add enough milk to achieve spreading consistency. Spread over bars. Store in the refrigerator. Yield: 2 dozen.