From Carolina Lopez

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Name: Pumpkin Bars with Cream Cheese Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: American
Ingredients: 4 Eggs; 1 2/3 cups Granulated sugar; 1 cup Vegetable oil; 15 ounces Pumpkin Pack; 2 cups All purpose flour; 2 teaspoons Ground Cinnamon; 1 teaspoon Salt; 1 teaspoon Baking Soda; 8 ounces Cream cheese Softened; 1/2 cup Butter; 2 cups Confectioners Sugar Sifted; 1 teaspoon Vanilla extract

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INGREDIENTS

For the Bars:
4 Eggs
1 2/3 cups Granulated sugar
1 cup Vegetable oil
15 ounces Pumpkin Pack
2 cups All purpose flour
2 teaspoons Ground Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
For the Frosting:
8 ounces Cream cheese ; Softened
1/2 cup Butter
2 cups Confectioners Sugar ; Sifted
1 teaspoon Vanilla extract

Servings

INSTRUCTIONS

Preheat oven to 350 degrees

Grease metal 13 by 9-inch baking pan

Mix in bowl: eggs, sugar, oil and pumpkin until light and fluffy

Whisk in large bowl: flour, baking power, cinnamon, sale and baking soda.

Hand mix the dry ingredients into the pumpkin mixture until just combined. DO NOT OVER MIX.

Spread the batter into the pan. Bak for 25-30 minutes or until a toothpick inserted into the middle comes out clean.

Transfer to a wire rack and allow to cool completely.

In a mixing bowl, combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cool pumpkin bars.

NOTES

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Pumpkin Bars with Cream Cheese Frosting

For the Bars:
4 Eggs
1 2/3 cups Granulated sugar
1 cup Vegetable oil
15 ounces Pumpkin Pack
2 cups All purpose flour
2 teaspoons Ground Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
 For the Frosting:
8 ounces Cream cheese Softened
1/2 cup Butter
2 cups Confectioners Sugar Sifted
1 teaspoon Vanilla extract

Preheat oven to 350 degrees
Grease metal 13 by 9-inch baking pan
Mix in bowl: eggs, sugar, oil and pumpkin until light and fluffy
Whisk in large bowl: flour, baking power, cinnamon, sale and baking soda.
Hand mix the dry ingredients into the pumpkin mixture until just combined. DO NOT OVER MIX.
Spread the batter into the pan. Bak for 25-30 minutes or until a toothpick inserted into the middle comes out clean.
Transfer to a wire rack and allow to cool completely.

In a mixing bowl, combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cool pumpkin bars.

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Nutrition

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Serving Size: 1 Serving (111g)
Recipe Makes: 24 Servings

Calories: 369
Calories from Fat: 240 (65%)

Amt Per Serving		% DV

	Total Fat 26.7g	36 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 9.7g
	Polyunsanturated Fat 2.9g
Cholesterol 137.2mg		42 %
Sodium 155.8mg		5 %
Potassium 111.2mg		3 %
Total Carbohydrate 29.1g		9 %
	Dietary Fiber 1g	4 %
	Sugars, other 28.1g
Protein 4.9g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 369

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