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Instructions |
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These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first!
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1.
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Preheat oven to 350.
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2.
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In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.
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3.
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Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350 for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
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4.
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To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.
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5.
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Store any leftover bars, covered, in the refrigerator.
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6.
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Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.
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7.
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Yield: 36 pieces.
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Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA
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