Pumpkin-spice Bars
From chihuahua 16 years ago
- 30 minutes to make
- Serves 9
When I bake a cake, I prefer small ones (8X8X2). This recipe is for Bars made in a jelly roll pan that serves about four dozen. For my use, I cut the recipe in half and baked it the same amount of time. The Cream Cheese Frosting was wonderful. Read more It's a cake I will be making again. By, Betty's Crocker's Best of Baking. See less
Ingredients
- 4 eggs shopping list
- 2 Cups sugar shopping list
- 1 Cup vegetable oil shopping list
- 1 Can (16 ounces) pumpkin shopping list
- 2 Cups all-purpose flour shopping list
- 2 tsp. baking powder shopping list
- 2 tsp. ground cinnamon shopping list
- 1 tsp. baking soda shopping list
- 3/4 tsp. salt shopping list
- 1/2 tsp. ground ginger shopping list
- 1/4 tsp. ground cloves shopping list
- 1/2 Cup raisins shopping list
- Cream Cheese Frosting: shopping list
- 1 package (3 ounces) cream cheese, softened shopping list
- 1/4 Cup plus 2 Tbs. margarine or butter, softened (I reduced this by 2 Tbs. and it was perfect.) shopping list
- 1 tsp. vanilla shopping list
- 2 Cups powdered sugar shopping list
- 1/2 Cup chopped nuts for topping shopping list
How to make it
- Heat oven to 350 degrees.
- 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. (I like to have the dry ingredients already mixed in a seperate bowl and ready to stir into the rest of the ingredients.)
- Mix in raisins.
- Pour batter into pan.
- Bake until light brown, 25 to 30 minutes.
- Cool on wire rack.
- Frost with Cream Cheese Frosting and sprinkle with nuts.
- Refrigerate any remaining bars.
- Cream Cheese Frosting:
- Mix cream cheese, margarine or butter, and vanilla.
- Gradually beat in powdered sugar until smooth and of spreading consistency. This takes patience, but worth it.
The Rating
Reviewed by 1 people-
Yum yum yum! I love pumpkin in desserts and I am soooo gonna try this! Anyone who likes pumpkin deserves a 5 lol
danadooley
in Singapore loved it
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" It was excellent "