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Pumpkin Bars I
Crumb Crust:
- 1 1/2 C rolled oats
- 1/2 tsp. salt
- 1 1/4 C flour
- 1/2 tsp. soda
- 3/4 C brown sugar
- 3/4 C butter or margarine
- 1/2 C chopped nuts
Combine oats and dry ingredients. Add butter; beat at low speed until crumbly. Reserve 1 1/2 cups and press remaining on bottom of greased 13 X 9 inch pan. Bake at 375 degrees for 10 minutes.
Filling:
- 1 (16 oz.) can pumpkin
- 1 egg
- 2/3 C milk
- 1 Tbsp pumpkin pie spice
- 1/3 C brown sugar
Beat together all ingredients. Spread over partially baked crust; sprinkle remaining crumb mix over pumpkin mix. Continue baking 25 minutes. Cool. Chill. Cut into bars. Can freeze up to 2-3 months. That at room temperature (still wrapped) for 2-3 hours.
Pumpkin Bars II
Ingredients
- 1 cup oil
- 4 eggs
- 2 cans pumpkin
- 2 cups sugar
- 2 cups flour
- 1/2 cup chopped nuts (optional)
- 2 tsp. baking powder
- 1 tsp. soda
- 1/2 tsp. salt
- 1/4 tsp. cloves
- 2 tsp. cinnamon
Frosting:
- 1 pkg. cream cheese
- 1 stick margarine
- 2 cups powdered sugar
- 2 tsp. vanilla
Directions
Combine all ingredients. Beat until smooth and pour batter into 9x13 inch pan. Bake at 350 degrees. Cream frosting ingredients together until smooth.
By Robin
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