| Pumpkin
Bars 2 cups
flour
1 1/2 cups sugar
2 teaspoons baking powder
2 1/2 teaspoons cinnamon
1 teaspoon soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
4 beaten eggs
1 16-oz can pumpkin
1 cup oil
Frosting:
3 oz cream cheese
1/4 cup butter
1 teaspoon vanilla
2 cups powdered sugar
Preheat Trivection oven to
single level convection350 degrees. The oven will convert to 325
degrees. In a large mixing bowl stir together the flour, sugar,
baking powder, cinnamon, baking soda, salt and cloves. Stir in the
eggs, pumpkin and oil until combined. Spread batter in an un-greased
jelly roll pan. Convection bake for 25 minutes or until a wooden
pick inserted near the center comes out clean. Cool for two hours on
a wire rack. Spread with frosting and cut into about 48 bars.
For frosting, beat together the
cream cheese, butter and vanilla until light and fluffy. Gradually
add two cups sifted powdered sugar, beating well. Add a little more
sugar as needed to reach correct consistency. |
