Thursday, October 28, 2010

Pumpkin Bars

·         3 eggs
·         ½  cup granulated sugar
·         ½ cup oil, (I used ¼ coconut and ¼ cup olive oil)
·         4 oz. of unsweetened applesauce
·         15-ounce can pumpkin
·         2 ¼  cups of flour (I use whole wheat pastry flour)
·         2 teaspoons baking powder
·         2 teaspoons ground cinnamon 
1 teaspoon salt
·         1 teaspoon baking soda
·         8-ounce package  cream cheese, softened (you can use low fat or tofutti)
·         2 cups sifted confectioners' sugar
·         1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter  is smooth. Spread the batter into a greased 13 by 10-inch baking pan. Bake for 30 minutes. Let cool completely before frosting. Cut into bars.
To make the icing:  Mix  the cream cheese in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled pumpkin bars.

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