1-2/3 cups sugar
1 cup oil
One 16-ounce can solid packed pumpkin
Sign Up and Save
Get six months of free digital access to the Ledger-Enquirer
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
One 3-ounce block cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
2 cups powdered sugar, sifted
Preheat the over to 350 degrees.
Place the first four ingredients together in a large bowl and mix well. In another bowl, mix all dry ingredients together.
Mix the dry ingredients into the wet ingredients.
Spread the mixture onto a 15x10 ungreased cookie sheet. Bake for 25-30 minutes.
Cook, then frost with the icing.
For the icing: mix all the ingredients together with an electric mixer. Spread over pumpkin bars.