Prep Time: 20 Mins
Cook Time: 25 Mins
Makes: 40 Bars
2 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. salt
1/2 tsp. ground nutmeg
1 can (15 oz.) pumpkin
2 cups granulated sugar
3/4 cup vegetable oil
4 EGGS, room temperature
Cream Cheese Frosting:
8 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 tsp. vanilla
3 cups powdered sugar, sifted
1 cup pecan halves OR coarsely chopped pecans, toasted
1. HEAT oven to 350°F. MIX flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
2. COMBINE pumpkin, granulated sugar, oil and eggs in mixer bowl. BEAT on low speed until blended. Gradually ADD flour mixture, beating until batter is smooth. SPREAD in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
3. BAKE in 350°F oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. COOL completely in pan on wire rack.
4. FOR FROSTING: COMBINE cream cheese, butter and vanilla in mixer bowl; beat until smooth. Gradually ADD powdered sugar, beating until light and fluffy. FROST pumpkin bars; garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
1 Tbsp. pumpkin pie spice can be substituted for the cinnamon, ginger and nutmeg.
Nutrition information per bar: : 202 calories; 11 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 5 g monounsaturated fat; 31 mg cholesterol; 105 mg sodium; 25 g carbohydrate; 1 g dietary fiber; 2 g protein; 1482.8 IU Vitamin A; 7.2 IU Vitamin D; 15.1 mcg folate; 31.4 mg calcium; 0.6 mg iron; 18.5 mg choline.
This recipe is an excellent source of Vitamin A.