Rosellen's Pumpkin Bars

Rosellen's pumpkin bars

My sister Rosellen gave me this recipe in 1977. I have made them every year since then. People who insist they don't like pumpkin, love these pumpkin bars. Justine and I hope you love them too!

4eggs

1 2/3 cups sugar (white or dark brown)

1 cup canola oil,

16 oz. pumpkin puree,

2 cups flour,

2 teaspoons baking powder,

2 teaspoons ground cinnamon,

1 teaspoon salt,

1 teaspoon, baking soda.

Preheat oven to 350

In a mixing bowl beat eggs, add sugar, oil and pumpkin. Beat until combined (about 2 minutes scrapping down the sides of the bowl one time). Then add remaining ingredients until well combined. Line a 15 x 10 x 1 baking sheet with parchment paper. Pour pumpkin mixture into baking sheet and spread until level. Bake at 350 for 30 minutes then test with a toothpick. stick tooth pick into center of baked bars and remove. If toothpick comes out clean bars are done. Remove from oven and let cool completely.

Icing

8 ounces of cream cheese bring to room temperature. (You can use regular or lite)

1/2 cup butter softened. ( one stick)

1 teaspoon vanilla

2 cups powdered sugar (sometimes called 10 X sugar)

Cream together cream cheese and butter until smooth. Add vanilla. On a low mixing speed add powdered sugar. Beat until smooth and fully combined.

After pumpkin bars are cooled, pour cream cheese icing on to bars and spread evenly over bars. Cut into three inch by 1 inch bars.