Categories: Cookies, Dessert, Paula Deen, Pumpkin
Ingredients
- 4 eggs
- 1 2/3 cups granulated sugar
- 1 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- Icing:
- 1 (8 ounce) package cream cheese, softened
- 1/2 cup butter or 1/2 cup margarine, softened
- 2 cups sifted confectioners' sugar
- 1 teaspoon vanilla extract
Directions
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Preheat the oven to 350°F.
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Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
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Stir together the flour, baking powder, cinnamon, salt and baking soda.
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Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
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Spread the batter into a greased 13 by 10-inch baking pan.
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Bake for 30 minutes.
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Let cool completely before frosting.
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Cut into bars.
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To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
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Add the sugar and mix at low speed until combined.
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Stir in the vanilla and mix again.
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Spread on cooled pumpkin bars.