No Empty Chairs: "Stout Hearts" around the Table

No Empty Chairs. . . "Stout Hearts" around the table.

Wanna Be A Stout... Eat, Don't Pout.

Saturday, October 23, 2010

Pumpkin Bars

4 eggs
1 cup sugar
1 cup vegetable oil (I used ½ cup oil, ½ cup applesauce)
1 (15-oz.) can pumpkin puree
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
1 (8 oz.) cream cheese
½ cup butter, softened
1 teaspoon vanilla
3 cups powdered sugar
In a medium bowl, mix eggs, sugar, oil, and pumpkin with mixer until light and fluffy. Add flour, baking powder, baking soda, cinnamon, and salt. Stir into the pumpkin mixture until thoroughly combined.
Spread the batter evenly into an ungreased jellyroll pan. Bake @ 350° for 25-30 minutes. Cool before frosting.
To make the frosting, cream together the cream chesse and butter. Stir in vanilla. Add confectioners’ sugar a little at a time, beating until mixture is smooth. Spread evenly on top of the cooled bars.


  1. Ooo, these look so good! If I had cream cheese, I'd make them tomorrow after church!

  2. I think I need to get some cute plates to display food on.


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