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| 1 Tasse | Vegetable oil 1/2 ts Salt |
| 4 | Eggs 2 ts Baking powder |
| 2 Tasse | Sugar 2 ts Cinnamon |
| 2 Tasse | Canned pumpkin 2 c Flour |
| 1 Teelöffel | Baking soda |
| 3 x ca. 30 g | Cream cheese, softened 1 ts Vanilla |
| 6 Esslöffel | Margarine, softened 2 c Confectioners sugar |
| 1 Teelöffel | milk |
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These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first!
Preheat oven to 350ø.
In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.
Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350ø for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.
Store any leftover bars, covered, in the refrigerator.
Tri-Cities, Wa
Randy Shearer
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