Colonial Pumpkin Bars With Cream Cheese Frosting Food

COLONIAL PUMPKIN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter and flour a 10x15 inch jellyroll pan.
• In a large bowl, cream together 3/4 cup butter and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the pumpkin. Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg; stir into the pumpkin mixture. Mix in walnuts. Spread evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven, or until toothpick inserted near the center comes out clean. Cool completely before frosting.
• In a medium bowl, mix together the cream cheese, 1/3 cup butter, and vanilla until smooth. Gradually blend in sugar, then beat until smooth. Spread over cooled pumpkin bars. Cut into squares.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees.
• Grease Jelly roll pan.
• Beat sugar, oil, pumpkin and eggs on medium speed in mixer for 1 minute.
• Stir in Bisquick, cinnamon and raisins.
• Pour into prepared pan.
• Bake until tooothpick inserted in center comes out clean, about 25-30 minutes.
• Cool, frost, and cut into bars.
• Cream cheese frosting: Beat cream cheese, butter, milk and vanilla until creamy.
• Stir in powdered sugar.

COLONIAL PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Cream butter and sugar together. Blend in pumpkin and eggs. Mix in remaining ingredients.
• Spread in a greased 10x15 pan.
• Bake in a preheated 350 degree oven for 25-35 minutes.
• When cooled, frost with cream cheese frosting.
• For frosting.
• Blend cream cheese and butter until well blended. Gradually add powdered sugar and beat until smooth. Blend in vanilla. Frost bars with frosting when they are cooled.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
• Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
• Mix flour, baking powder, 2 teaspoons cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
• Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioners' sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.

PUMPKIN BARS WITH CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F.
• Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
• Stir together the flour, baking powder, cinnamon, salt and baking soda.
• Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
• Spread the batter into a greased 13 by 10-inch baking pan.
• Bake for 30 minutes.
• Let cool completely before frosting. Cut into bars.
• To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.