My Pumpkin Bars
From keni 11 years agoIngredients
- 1 cup butter, softened shopping list
- 1 cup raw or light brown sugar shopping list
- 1/2 cup honey shopping list
- about 2 1/2 cups fresh pumpkin puree(or 2 cans, but NOT pie filling) shopping list
- 1t vanilla shopping list
- 2 1/2 cups flour shopping list
- 1t. baking soda shopping list
- 2 t.. baking powder shopping list
- 1t. cinnamon shopping list
- 1t fine kosher or sea salt shopping list
- 1/4t fresh ground nutmeg shopping list
For Cream Cheese Frosting
- 8oz cream cheese, softened shopping list
- 1 stick butter, softened shopping list
- 2t vanilla shopping list
- About 3 cups powered sugar shopping list
- 2-3T half and half shopping list
How to make it
- In mixing bowl, cream butter with honey and sugar until smooth.
- Add pumpkin and mix, again.
- Add eggs one at a time, beating well between each.
- Add vanilla and mix, again
- Combine flour, cinnamon, nutmeg and salt
- Add to pumpkin mixture and mix well, but do not beat.
- Pour batter into a prepared sheetcake pan(jellyroll, etc, about 11X17, at least 10X15)
- Bake at 350 for about 20-25 minutes until toothpick comes out just clean. Do not over bake.
- Let cool completely before frosting and cutting.
For Frosting
- Cream butter and cream cheese until smooth
- Add vanilla and mix well, again.
- Add powdered sugar and a lil bit of half and half at a time, beating well, until desired consistency.
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