Janet's Pumpkin Bars

by Janet

A lower fat pumpkin bar that tastes fabulous; can use mashed/pureed cooked carrots instead.

4 eggs
1 c. sugar
3/4 c. brown sugar
1/4 c. oil
3/4 c. reconstituted milk
1 (15 oz.) can pumpkin
1 and 1/2 tsp. vanilla
1 c. whole wheat flour
1 c. unbleached flour
1/2 tsp. cloves
2 tsp. cinnamon
1 tsp. baking powder
1 tsp. sea salt
1 tsp. baking soda

Preheat oven to 350˚. Grease or spray oil 15x11x1 jelly roll pan. Mix eggs, sugar, brown sugar, oil, milk, pumpkin, and vanilla. Add whole wheat flour, unbleached flour, cloves, cinnamon, baking powder, salt,and baking soda. Mix until blended thoroughly. spread evenly in prepared pan. Bake 20 to 25 minutes. Completely cool before frosting. Cut into 50 small bars.

6 oz. light or regular cream cheese, softened
3 c. powdered sugar
2 T. butter, softened
1 tsp. vanilla
bit of milk to dilute

Mix until smooth and creamy, adding extra powdered sugar if needed; best to use a hand mixer. Spread on COMPLETELY cooled bars very very carefully.


Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Garden or Food Storage Recipes.

Like this page? Share it. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.