HomeAboutArchivesLegalContact

Paul’s Pumpkin Bars  Print

This recipe (from all recipes cookbook) appeared in Time for Hallowine! on 30 Oct 2012
 

Paul's Pumpkin Bars with Leah's Cream Cheese Frosting2 cups all–purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
4 eggs
1 can (15–ounce) pumpkin puree
1–2/3 cups sugar
1 cup cooking oil
 

Sift together flour, baking powder, baking soda, cinnamon and salt; set aside.

In a mixer bowl beat together eggs, pumpkin, sugar and oil until light and fluffy.

Stir in flour mixture; combine thoroughly.

Spread the batter evenly into an ungreased 10 X 15 inch baking pan.

Bake in 350° F oven 25–30 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack before frosting.

Leah’s Cream Cheese Frosting

WI wine recommendation: Try a Gewürztraminer, which is a semi̵sweet wine that has a jasmine–orange blossom nose and apricot notes. It pairs well with pumpkin desserts and is also a popular wine to serve with Thanksgiving meals. For a slightly sweeter wine suggestion, check out Madeira for its hint of caramel and almonds. Of course, there’s always my favorite—Champagne—which is a food–friendly, lightly sweet sparkling wine that goes with just about every dessert imagineable!