This is a traditional Recipe--good old-fashioned goodness.
For best results use home-baked pumpkin puree rather than canned.
Easy Pumpkin Bars
2 cups all-purpose flour (I did 1 cup white, 1 cup whole wheat)
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/4 tsp. salt
1 2/3 cup sugar
2 cups (or 1 15 oz. can) pumpkin puree
1 cup cooking oil (or applesauce)
3/4 cups chopped pecans -- optional
1 recipe cream cheese frosting (see below)
Preheat oven to 350 degrees F. In a medium mixing bowl, stir together flour, baking powder, cinnamon, baking soda, and salt. Set aside. In a large mixing bowl beat together sugar, pumpkin, eggs, and oil with an electric mixer on medium spped. Beat in the flour mixture until well mixed. If desired stir in pecans.
Spread batter in an ungreased 15x10x1 inch baking pan. Bake for 20-25 minutes or until a wooden toothpick isnserted in the center comes out clean. Cool in pan on a wire rack. Prepare cream cheese frosting. Spread over top of cooled bars. Cut into bars. Store in refridgerator. Makes 24 bars.
Cream Cheese Frosting: in a large mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 2 tsp. vanilla. Beat with an electric mixer on medum speed until fluffy. Gradually add 4 cups sifted powdered sugar, beating until smooth.