Pumpkin Bars

We had a lot of pumpkin pie filling left over after the pumpkin zucchini bread. Food Gal looked through our cookbooks for some uses and found this Pumpkin Bars recipe in Ann Arbor's Cookin' II.

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4		eggs
1		small can pumpkin (~14 oz)
2	cups	sugar
1	cup	oil
2	cups	flour
2	tsp	baking powder
1/2	tsp	salt
2	tsp	cinnamon
1/4	tsp	cloves
1	tsp	baking soda
1	TBSP	milk
2-1/2	cups	powdered sugar
6	TBSP	margarine
1	tsp	vanilla
3	oz.	cream cheese, room temperature
For bars: Preheat oven to 350 F. Beat eggs, pumpkin, sugar, and oil together. Add flour, baking powder, salt, cinnamon, cloves, and baking soda and beat well. Put on greased cookie sheet and bake 20-30 minutes. For frosting: Combine remaining ingredients. Spread over bars once they have cooled. Yield: 16-20 servings

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Food Guys says: My family makes a lot of desserts similar to this, and they are normally sweet and tasty. This was very much the same thing. The pumpkin kept it moist and the icing added a good flavor. The icing was similar to that on the zucchini cookies that we made. I rank this one:

Food Gal says: Light, fluffy, and moist. This dish was very easy to make. It makes a ton though! Very pumpkin-y. Good Dish: