SUPER MOIST AND EASY PUMPKIN BARS

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Super Moist and Easy Pumpkin Bars image

I got this recipe from another Army wife more than 15 years ago. Everyone who has ever had it loves it. It always comes out moist. The icing is thin so I keep in the frig to firm it up and the cake still stays moist. Also good with whole wheat flour. I like using organic ingredients, and real butter as much as possible, but...

Provided by Mary Reynolds

Categories     Sweet Breads

Time 45m

Number Of Ingredients 15

2 c all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
2 c sugar
4 eggs
2 c pumpkin or 15oz. can i prefer libby's
1 c vegetable oil
FROSTING
4 oz cream cheese
1 stick butter
1 tsp milk
2 tsp vanilla
2 c powdered sugar

Steps:

  • 1. Mix dry ingredients in a bowl.
  • 2. Add slightly beaten eggs, pumpkin and oil. Mix well.
  • 3. Bake in a greased jellyroll pan (15.5 x 10.5 x1.5) at 350 degrees for 25 minutes.
  • 4. Frosting: Blend cream cheese with butter, milk, vanilla and powdered sugar. Frost cake when cool. Cut into squares as desired.

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