Pumpkin Power

Fall is in the air and we’re hankering for all things pumpkin. So saddle up, tie on your feed bag and get ready to swoon…

Fall Harvest Pumpkin Bars

4 eggs

1 -2/3 cups sugar

1 cup vegetable oil

16 oz. pumpkin puree

2 cups all-purpose flour

2 tsp.ground cinnamon

1 tsp. ground ginger

1/2 tsp. ground cloves

1 tsp. baking soda

  1. Preheat the oven to 350.
  2. Throw everything into a bowl and beat silly.
  3. Pour into a greased 13 x 9 baking pan.
  4. Bake 30-35 minutes or until toothpick come out clean. Let cool before frosting.

Cream Cheese Frosting

8 ounces of softened cream cheese

1/4 cup softened butter

1 cup sifted confectioners sugar

1 tsp. vanilla extract

toasted coconut.

  1. Beat everything but coconut with a mixer until light and fluffy.
  2. Frost cooled bars and sprinkle on coconut.
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2 thoughts on “Pumpkin Power

  1. I always bake mine in a sheet cake pan. Better ratio of frosting to cake:). Never tried coconut on top. Sounds yummy! This year I am going to go all out crazy and try to turn it into a pumpkin roll. I will let you know how it turns out.

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