Pumpkin Bars
Gather
- 1 3/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 3 large eggs
- 1 cup solid-pack pumpkin puree (not pie filling)
- 1 cup milk
- 1 cup chopped walnuts
- 8 ounces cream cheese, softened
- 1/4 cup butter, softened
- 1 teaspoon vanilla
- 3 cups confectioners’ sugar
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Go
- Heat oven to 350° F. Coat 10-by-15-inch pan with
cooking spray.
- Mix together flour, baking powder, baking soda,
salt, cinnamon, cloves and nutmeg in a bowl.
- In a large bowl, beat butter and sugar until smooth
and creamy. Beat in eggs and pumpkin.
- On low speed, beat in flour mixture and milk. Mix
for 1 minute or until smooth.
- Stir in walnuts and spread evenly in pan.
- Bake 20 minutes or until toothpick tests clean. Cool
cake in pan 10 minutes, then place on wire rack.
- For the frosting, beat together cream cheese, butter
and vanilla until creamy. Add confectioners’ sugar and
beat until fluffy. Spread over cake. Garnish with walnuts
if desired.
- Refrigerate for 30 minutes to set.
Note: My family uses soy milk instead of milk and tofu
cream cheese for topping — and it tastes great!
Kelsey, 11
Newport, Rhode Island
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