July 9, 2009

Pumpkin Spice Bars

Rachel Ward

4 eggs
2 c. sugar
1 c. oil
1 can pumpkin (or 2 cups cooked, pureed pumpkin)
2 c. flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
½ tsp. salt
½ tsp. ground ginger
¼ tsp. ground cloves
Cream cheese frosting

Lightly grease bottom and sides of jelly roll pan (cookie sheet). Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger, and cloves. Spread in pan. Bake 25 to 30 minutes at 350. Cool completely before frosting. Store in fridge.

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