Awesome Pumpkin Bars
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These pumpkin bars are a favorite of my grandkids, Jack, Anthony, Will and Sarah
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 2/3 cup white sugar
1 cup canola oil
1 can (15 ounces) pumpkin puree
2 cups shredded carrots
1 cup crushed pineapple
Cream cheese frosting:
1 package (8 ounces) cream cheese, room temperature
6 tablespoons butter, softened
1 teaspoon vanilla extract
1 1/2 cups confectioners' sugar
Preheat oven to 350 degrees. Grease and flour a 10x15-inch baking pan. Whisk together flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice in a large bowl.
Beat eggs in mixing bowl. Whisk in white sugar, canola oil and pumpkin puree until no lumps of pumpkin puree remain. Stir in carrots and pineapple, then fold in flour mixture until no lumps of flour remain. Pour batter into the baking pan.
Bake 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Cool completely in the pan before cutting into squares.
While cooling, prepare frosting. Beat cream cheese, butter, vanilla extract and confectioners' sugar together in bowl until smooth. Frost the cooled bars with the frosting.
Lou Campbell, Moline