Description:

Pumpkin bar cookie with cream cheese frosting

Source:

Betty Crocker's Red Spoon Collection, General Mills 1989

Serves/Makes:49 bars

Ingredients

• 4 eggs
• 2 cups (475 ml) sugar
• 1 cup (225 ml) vegetable oil
• 1 16 oz (448 grm). can pumpkin
• 2 cups (475 ml) all-purpose flour
• 2 tsp (10 ml) baking powder
• 2 tsp (10 ml) ground cinnamon
• 1 tsp (5 ml) baking soda
• 3/4 tsp (4 ml) salt
• 1/2 tsp (2 ml) ground ginger
• 1/4 tsp (1 ml) ground cloves
• 1/2 cup (125 ml) raisins
• Cream Cheese Frosting
• 1/2 cup (125 ml) chopped nuts
• Cream Cheese Frosting:
• 1 3 oz (84 grm). package cream cheese, softened
• 1/4 cup (60 ml) plus 2 T margarine or butter, softened
• 1 tsp (5 ml) vanilla
• 2 cups (475 ml) powdered sugar

Preparation

• Heat oven to 350 degrees (175 C.).
• Grease jelly roll pan, 15 1/2 x 10 1/2 x 1 inch.
• Beat eggs, sugar, oil and pumpkin.
• Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
• Mix in raisins.
• Pour batter into pan.
• Bake until light brown, 25 to 30 minutes.
• Cool; frost with Cream Cheese Frosting.
• Sprinkle with nuts.
• Cut into bars, about 2 x 1 1/2 inches.
• Refrigerate any remaining bars.
• Cream Cheese Frosting:
• Mix cream cheese, margarine and vanilla.
• Gradually beat in powdered sugar until smooth and of spreading consistency.

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