PUMPKIN BARS
This easy pumpkin bar recipe for church potlucks and other fall gatherings. The bar is rich and chewy, and therefore the frosting adds just the proper sweet touch.
INGREDIENTS
4 eggs
1 to 2/3 cup sugar
1 cup butter, softened
2 cups pumpkin puree (1 16 ounce can)
2 cups flour
2 teaspoons of yeast
2 teaspoons of cinnamon
1 teaspoon salt
1 teaspoon bicarbonate of soda
Ice Cream Cheese:
1 3 oz. Pound cheese , softened
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar
INSTRUCTIONS
1.In a large bowl (or stand mixer), mix the eggs, sugar, butter, and squash until soft and creamy.
2.Combine flour, leaven , cinnamon, salt and bicarbonate of soda . increase the pumpkin mixture, mix well.
3.Spread batter in an unroasted 15x10 inch baking sheet. Bake at 350 ° F for 25 minute . Remove from oven and let cool.
4.To make a cheese frosting, mix the cheese and butter. Stir within the vanilla. Add granulated sugar gradually, beat until smooth. Gel cooled rod.
NOTE
Sugar prevents spoilage, so it's okay to organize it the day before and not keep it within the fridge overnight. Refrigerate or freeze for extended storage.
Even though mom wont to cut it into bigger chunks (24 squares), I usually cut it smaller now (6 × 9, 54 pieces) because many of us crop on their candy.
