Pumpkin Bars with Cream Cheese Frosting

Cut the bar into any size you like – depending on how many you are feeding. I’d also like to slice them into bite size bars, so they would be perfect for any upcoming holiday function, potluck or Nighttime snacking. Just sayin’.

UPDATE : Sorry there was a “jelly roll pan” typo in the recipe. Thanks for pointing it out! Recipe calls for baking in an 9×9 square pan, jelly roll pan is a TYPO !
I hope you love these!

Ingredients

• 1 15 oz can pumpkin
• 2 eggs
• 2 cup flour
• 1 cup sugar
• 1/2 cup oil
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Frosting:

• 4 oz cream cheese
• 3 tbsp butter softened
• 1 tsp milk
• 1 tsp vanilla
• 1 cup powdered sugar
• Get Ingredients Powered by Chicory

Instructions

1. Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.
2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.
3. in the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.
4. .......................................

for full instruction please see : sugarapron.com

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