2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
¼ teaspoon salt
4 large eggs
1 (15-ounce) can pumpkin
1 cup sugar
1 cup vegetable oil
¾ cup chopped pecans
FROSTING:
1 (3-ounce) package cream cheese, softened
¼ cup (½ stick) butter or margarine, softened
1 teaspoon vanilla
2 cups confectioners’ sugar, sifted
24 pecan halves (optional)
Preheat the oven to 350 degrees.
In a medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt. In a large mixing bowl, beat together the eggs, pumpkin, sugar, and oil. Add the flour mixture and beat well until combined. Stir in the chopped pecans.
Spread the batter in an ungreased 13 × 9-inch baking pan. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For the frosting, in a medium bowl beat together the cream cheese, butter, and vanilla until fluffy. Gradually add the confectioners’ sugar, beating until smooth. Frost the bars. Top with pecan halves, if desired. Cut into squares. Store in the refrigerator.
Makes 24 bars
Pat Utterback, Princess Patrice
Siena Ya Ya Girls,
Las Vegas, Nevada