Pumpkin-Spice Bars


Serves: 49

Ingredients

Directions:

1. Heat oven to 350°. Lightly grease bottom and sides of jelly roll pan, 15 1/2 X 10 1/2 X 1 inch, with shortening.

2. Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Stir in raisins. Spread in pan.

3. Bake 25 to 30 minutes or until light brown. Cool completely in pan on wire rack, about 2 hours. Frost with Cream Cheese Frosting. Sprinkle with walnuts. For bars, cut into 7 rows by 7 rows. Store covered in refrigerator.

Cream Cheese Frosting
1 package (3 ounces) cream cheese, softened
1/3 cup butter or stick margarine, softened**
1 teaspoon vanilla
2 cups 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.

*If using self-rising flour, omit baking powder, baking soda and salt.
**Spreads with at least 65% vegetable oil can be used.

NUTRITION FACTS: 1 Cookie: Calories 140 (Calories from Fat 65) Fat 7g (Saturated 1g) Cholesterol 20mg Sodium 95mg Carbohydrate 18g (Dietary Fiber 0g) Protein 1g % DAILY VALUE: Vitamin A 22% Vitamin C 0% Calcium 2% Iron 2% DIET EXCHANGES: 1/2 Starch 1 Fruit 1 Fat


From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

This Pumpkin-Spice Bars recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.


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