Tuesday, October 18, 2011

Pumpkin Cake Bars

Here is yet another delicious pumpkin recipe. This recipe makes a whole jelly roll pan, so it is plenty enough to feed a crowd.  You can either put chocolate chips on these or cream cheese frosting.  Me, I split them up half and half and while my kids and hubby preferred the chocolate chip side, I preferred the cream cheese side.

Pumpkin Cake Bars
From: Real Mom Kitchen
Yields: 24 servings, at least
Time: About 40 minutes
Print Recipe

6 eggs
1 1/2 cup oil
3 c sugar
1 1/2 tsp vanilla
1 large can (29 oz) pumpkin
3 1/4 cups flour
1 1/2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
1-2 cups chocolate chips, if desired

Mix together the eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into a lightly greased jelly roll pan (13 x18).  At this point, if you want chocolate, sprinkle on your chocolate chips, 1 cup for half the pan, 2 cups for the whole pan. Bake for 30-35 minutes until a toothpick inserted comes out clean. Do not over bake. Let cool. Frost with cream cheese frosting if you desire.

Cream Cheese Frosting
1 (8 oz) package cream cheese, softened
1 stick butter, softened
1 cup powdered sugar
1 tsp vanilla

Blend together cream cheese and butter until smooth, about 2-4 minutes. Beat in powdered sugar and vanilla until sugar is completely blended, about 4 minutes.  Add tiny bits of milk if frosting is too thick.

*This frosting will cover about half the cake, if you want to cover the whole cake, double the recipe

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