Pumpkin bars

Beat well:

4 eggs

1 C. salad oil

2 C. sugar

1, 15 oz. can pumpkin

Add:

2 C. flour

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. of salt

2 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. cloves

1/2 tsp. nutmeg

Mix well and pour into greased and floured 12x18x1-inch pan or large cookie sheet or halve recipe to make 9x13-inch cake. Bake at 350° for 25-30 minutes.

For Butter Cream Cheese Frosting:

8 oz. cream cheese

1 stick of butter

1 T. cream or milk

1 tsp. vanilla

4 C. powdered sugar

Beat butter, vanilla and cream cheese until soft. Add powdered sugar to desired consistency before spreading over cooled bars. Bars freeze well.


Note: “This recipe was given to me as part of a shower gift 40-plus years ago by Hertha, an old family friend. It is one of my family’s favorites.”