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! 


1/2 cup cooking oil
3/4 cup sugar
2 eggs
1 cup canned or cooked pumpkin
1/2 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice or cloves
2 tablespoons cream cheese
2 tablespoons butter
1 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.