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Receta Double Quick Pumpkin Bars

Name: Double Quick Pumpkin Bars
Ingredients: 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

de Global Cookbook

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Ingredientes

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

Direcciones

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.