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.


Pumpkin Bars


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 the 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, and allspice, mix well. Spread batter in ungreased 8 or 9-inch silicon baking pan.

3. Combo-Bake on low rack with 10% microwave power at 350 degrees for 14 to 16 minutes or until the 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


>A 16-oz can of pumpkin contains about 2 cups. Freeze leftovers for making bars another time.
>Be sure to grease the pan when not using silicone.
>Bars can be frozen either with or without frosting.