Post by wilderness on Nov 6, 2018 10:00:53 GMT -5
Maple Iced Pumpkin Bars-pghjan
2 1/4 cups flour
2 1/2 tsps. baking powder
2 tsps. cinnamon
1/4 tsp. salt
1 1/2 cup packed brown sugar
3/4 cup butter, softened
1 tsp. vanilla
2 large eggs
1 cup solid-pack pumpkin
Icing:
2 (3 oz.) pkgs. cream cheese
2 T. butter, softened
2 cups powdered sugar
1-2 tsps. maple flavoring
Preheat oven to 350 degrees. Grease a 15x10-inch jelly roll pan. In a medium bowl, combine flour, baking powder, cinnamon and salt. In a large bowl, beat sugar, butter and vanilla.
Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture.
Spread into prepared pan. Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan.
Frosting: In a small bowl, beat cream cheese, butter and powdered sugar until smooth. Add flavoring. Spread on cooled bars. Cut into 1x2-inch bars. Store in refrigerator.
Yields 5 dozen
2 1/4 cups flour
2 1/2 tsps. baking powder
2 tsps. cinnamon
1/4 tsp. salt
1 1/2 cup packed brown sugar
3/4 cup butter, softened
1 tsp. vanilla
2 large eggs
1 cup solid-pack pumpkin
Icing:
2 (3 oz.) pkgs. cream cheese
2 T. butter, softened
2 cups powdered sugar
1-2 tsps. maple flavoring
Preheat oven to 350 degrees. Grease a 15x10-inch jelly roll pan. In a medium bowl, combine flour, baking powder, cinnamon and salt. In a large bowl, beat sugar, butter and vanilla.
Add eggs one at a time, beating well after each addition. Beat in pumpkin. Gradually beat in flour mixture.
Spread into prepared pan. Bake 20 to 25 minutes or until wooden toothpick inserted in center comes out clean. Cool completely in pan.
Frosting: In a small bowl, beat cream cheese, butter and powdered sugar until smooth. Add flavoring. Spread on cooled bars. Cut into 1x2-inch bars. Store in refrigerator.
Yields 5 dozen
