MOIST PUMPKIN BARS FOR A CROWD

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Moist Pumpkin Bars for a Crowd image

I got this recipe in 1988 when my daughter, Amanda, was in kindergarten. Her teacher made it for the class for a Fall Feast at Thanksgiving. She knew how good they were and had recipes printed out to send home with the room mothers and students. These bars are so easy to make and really moist.

Provided by Gail Welch

Categories     Other Snacks

Time 40m

Number Of Ingredients 13

2 c sugar
1/2 c cooking oil
1 can(s) pumpkin, 16 oz
4 large eggs, beaten
2 c bisquick, sifted
2 tsp cinnamon
1 tsp apple or pumpkin pie spice (optional)
ICING
1 pkg cream cheese, 3 oz
1 box powdered sugar
1/4 c oleo, softened
2-4 Tbsp milk (if needed)
1 tsp vanilla

Steps:

  • 1. Beat sugar, oil, pumpkin and eggs for 1 minute.
  • 2. Stir in Bisquick mix, cinnamon and pie spice. Mix well.
  • 3. Bake in 17x12-inch cookie sheet or jelly roll pan that is lightly oiled and floured for 25-30 minutes at 350F.
  • 4. ICING: Mix ingredients together and spread on cake. Only use enough milk (if any) to make a good spreading consistency.

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