Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 1 c. Vegetable oil
- 4 x Large eggs
- 2 c. Sugar
- 2 c. Canned pumpkin
- 1 tsp Baking soda
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 2 tsp Cinnamon
- 2 c. Flour
- 3 ounce Cream cheese, softened
- 6 Tbsp. Margarine, softened
- 1 tsp Lowfat milk
- 1 tsp Vanilla
- 2 c. Confectioners sugar
Инструкции
- These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first! Preheat oven to 350 . In a large mixing bowl, cream oil, Large eggs and sugar. Add in remaining cookie ingredients and mix well.
- Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350 for 20 to 25 min. Cold completely and frost with cream cheese frosting.
- To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.
- Store any leftover bars, covered, in the refrigerator.
- Variation: Add in 1/2 c. minced walnuts or possibly raisins to the recipe.
- Yield: 36pieces.
