Two of my first mentors were Jane Noland and Miriam King. They both taught courses that included a vegetable lab. Each lab dish included a vegetable- even the dessert. Pumpkin Bars were an easy favorite that called for canned pumpkin. The use of vegetable oil and baking on an ungreased jelly roll pan furthermore made the recipe fast and easily manageable in a one hour lab. The recipe results in a moist cake topped with cream cheese frosting and topped with a sprinkling of pecans. Enjoy!
Pumpkin Bars
Equipment
- 1 jelly roll pan
Ingredients
- 4 each eggs
- 1 2/3 cup sugar
- 1 cup vegetable oil
- 1 16 oz can pumpkin
- 2 cups flour AP
- 2 tsp baking powder
- 2 tsp cinnamon
- 1 tsp salt
- 1 tsp baking soda
Instructions
- Beat eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together flour, baking powder, cinnamon, salt and baking soda.
- Add to pumpkin mixture and mix thoroughly.
- Spread batter onto ungreased jelly roll pan.
- Bake at 350 degrees F. for 25 to 30 minutes. Cool and frost with Cream Cheese Frosting.
Cream Cheese Frosting
- Cream together 3 oz cream cheese and 1 stick of softened butter. Stir in 1 teaspoon vanilla. Add 2 cups powdered sugar a little at a time. Spread on cool cake. Sprinkle with chopped pecans if desired.
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