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| 1 Tasse | vegetable oil |
| 4 | eggs |
| 2 Tasse | sugar |
| 2 Tasse | pumpkin canned |
| 1 Teelöffel | Baking soda |
| 1/2 Teelöffel | salt |
| 2 Teelöffel | baking powder |
| 2 Teelöffel | cinnamon |
| 2 Tasse | flour |
| 3 x ca. 30 g | cream cheese softened |
| 6 Esslöffel | Margarine softened |
| 1 Teelöffel | milk |
| 1 Teelöffel | vanilla |
| 2 Tasse | confectioners sugar |
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These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first!
Preheat oven to 350°.
In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well.
Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350° for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.
To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars.
Store any leftover bars, covered, in the refrigerator.
Tri-Cities, Wa
Randy Shearer
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