This recipe for Pumpkin Bars comes from House Specialties Encore by Deanna House. House taught home economics for years and also wrote extensively. You can find used copies of her books online…just go googling.
“Each fall when the pumpkins are harvested, I review my file of pumpkin recipes and find these charming pumpkin bars top the list of ‘must bake’ recipes. These are so easy and so delicious,” writes House.
- 1 2/3 cups sugar
- 1 cup vegetable oil
- 1 15-ounce can pumpkin
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
Cream Cheese Frosting
- 1/2 cup butter softened
- 1 3-ounce package cream cheese softened
- 1 teaspoon vanilla
- 2 cups confectioner's sugar sifted
In large mixing bowl, beat together eggs, sugar, oil, and pumpkin with an electric mixture until light and fluffy.
Stir together flour, baking powder, baking soda, salt, and cinnamon.
Add dry ingredients to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 10x15 inch jelly roll pan.
Bake in preheated 350 degree oven for 25-30 minutes. Cool.
In medium mixing bowl, cream together butter and cream cheese. Stir in vanilla.
Add confectioner's sugar a little at a time, beating well, until blended.
Frost cooled pumpkin bars. Chill. Cut into bars and store chilled in covered container.