Pumpkin-Spice Bars with Cream Cheese Frosting

Pumpkin-Spice Bars with Cream Cheese Frosting

This is the recipe that my Betty Crocker Cookbook

naturally opens up to. it's a loved one. :)

It makes up a big batch..perfect for gift giving (with plenty leftover for "sampling")

These would be a pretty addition to a party's dessert table!

Easy, delicious crowd pleaser!

PUMPKIN-SPICE BAR INGREDIENTS

Betty Crocker Cookbook (Bridal Edition..thanks Tricia!) Pg. 144

4 large eggs

2 cups sugar

1 cup vegetable oil

1 can (15 ounces) pumpkin (not pumpkin pie mix)

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1 cup raisins (optional)

1/2 cup chopped walnuts (optional)

Cream Cheese Frosting....recipe at bottom of post.

DIRECTIONS

Preheat oven to 350 degrees. Lightly Grease bottom

and side of jelly roll pan, 15 1/2 x 10 1/2, with shortening

Beat Eggs, Oil, Sugar and Pumpkin in large bowl until smooth.

This is where a little assistant comes in handy..
mix together flour, baking powder, cinnamon, baking soda, salt, ginger and cloves.
Stir in to wet mix.
(Stir in raisins now if you want)

Smells AMAZING and it hasn't even gone in the oven yet!

Spread in Pan. Bake 25-30 minutes or until light brown.
Cool completely before frosting (about 2 hours)

Frost with the deliciousness that is Cream Cheese Frosting.
Cut into bars and enjoy!

Cream Cheese Frosting Recipe
Betty Crocker Cookbook (Bridal Edition) Pg. 145
1 package (3 ounces) cream cheese, softened
1/3 cup butter or stick margarine softened
1 teaspoon vanilla
2 cups powdered sugar
(I ended up adding a dash more vanilla, teaspoon or 2 of milk..and a tad more powdered sugar)
--Beat cream cheese, butter and vanilla in medium bowl
with electric mixer on low speed until smooth.
--Gradually beat in powdered sugar, 1 cup at a time, on low
speed until smooth and spreadable