Recipe of the Month!
Fall is the time for pumpkin! These bars will be a favorite. They freeze well so make extras to store for later enjoyment. The low-mix (10% microwave) makes for quick and easy baking with moist and yummy results. Enjoy!
Bars:1/2 cup cooking oil3/4 cup sugar2 eggs1 cup canned or cooked pumpkin1/2 teaspoon vanilla1 cup all-purpose flour1/2 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1 teaspoon cinnamon1/2 teaspoon nutmeg1/4 teaspoon allspice or clovesFrosting:2 tablespoons cream cheese2 tablespoons butter1 1/2 cups powdered sugar 1 teaspoon milk 1/2 teaspoon vanilla
1. Preheat microwave-convection oven to 350 degrees.
2. Combine oil and sugar in mixing bowl. Add eggs, one at a time, beating well after each. Blend in pumpkin and vanilla. Add flour, baking powder, baking soda, salt, cinnamon, nutmeg and allspice; mix well. Spread batter in ungreased 8 or 9-inch silicone baking pan.
3. COMBO-BAKE on low rack with 10% microwave power at 350 degrees for 14 to 16 minutes or center springs back when lightly touched. Cool.
4. MICROWAVE (100%) cream cheese and butter 20 to 30 seconds or until softened. Stir together. Stir in powdered sugar and milk; beat until smooth. Blend in vanilla. Spread on cooled bars. Cut into bars.
About 20 Bars
TIPS >A 16-oz. can pumpkin contains about 2 cups. Freeze leftovers for making bars another time.
>Be sure to grease pan when not using silicone.
>Bars can be frozen either with or without frosting.