Janet's Pumpkin Bars

by Janet
(Idaho)

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.

CREAM CHEESE FROSTING
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.

http://eatwheat.com/cookbook1/view_recipe.php?id=44

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