Ingredients
| Large eggs, room temperature |
4
|
| All-purpose flour |
2 cups
|
| Baking powder |
2 tsp.
|
| Baking soda |
1 tsp.
|
| Ground cinnamon |
1 tsp.
|
| Ground ginger |
1 tsp.
|
| Ground nutmeg |
1/2 tsp.
|
| Pumpkin |
1 can (15 oz.)
|
| Granulated sugar |
2 cups
|
| Vegetable oil |
3/4 cup
|
| Cream cheese frosting |
1 cup
|
| Pecan halves OR coarsely chopped pecans, toasted |
Directions
- HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt, and nutmeg in a medium bowl.
- BEAT pumpkin, granulated sugar, oil, and eggs in mixer bowl on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in a greased 15 1/2 x 10 1/2 x 1-inch jelly-roll pan.
- BAKE in a 350°F oven until a wooden pick inserted in the center comes out clean, 20 to 25 minutes. COOL completely in the pan on a wire rack.
- For cream cheese frosting: BEAT 8 oz. cream cheese, 1/2 cup unsalted butter, and 1 tsp. of vanilla in a mixer bowl until smooth. Gradually ADD 3 cups powdered sugar, beating until light and fluffy.
- FROST pumpkin bars; GARNISH with pecans. CUT into 40 squares, about 2 x 2 inches each.
Insider Tips
- One Tbsp. of pumpkin pie spice can be substituted for the cinnamon, ginger, and nutmeg.
Nutritional Info
Per Serving: 1/40th of Recipe (1 Bar)
| Calories |
205
|
| Total Fat |
11 g
|
| Saturated Fat |
3 g
|
| Polyunsaturated Fat |
3 g
|
| Monounsaturated Fat |
4 g
|
| Cholesterol |
30 mg
|
| Sodium |
111 mg
|
| Carbohydrates |
26 g
|
| Fiber |
1 g
|
| Sugar |
20 g
|
| Protein |
2 g
|
| Vitamin A |
89 mcg
|
| Vitamin D |
0 mcg
|
| Folate |
15 mcg
|
| Choline |
19 mg
|
| Calcium |
22 mg
|
| Iron |
1 mg
|
| Potassium |
34 mg
|