A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Frosted Pumpkin Bars
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- #16461
serves/makes:
ready in:
30-60 minutes
30-60 minutes
8 reviews
ingredients
2 cups sugar
2 cups flour
1 can (16 ounce size) pumpkin
4 eggs
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Frosting
8 ounces package cream cheese
6 tablespoons margarine
4 cups confectioners' sugar
1 teaspoon vanilla extract
directions
Combine all ingredients. Pour into ungreased jelly roll pan. Bake at 350 degrees F for 25-35 minutes. Let cool.
For Frosting: Cream softened cream cheese and margarine. Gradually add sugar beating until well blended. Stir in vanilla. Frost when cooled. Cut into bars.
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nutrition data
172 calories, 5 grams fat, 31 grams carbohydrates, 2 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
October 17, 2012
These were ok, but pretty dry. I lost my original recipe, they were really moist and heavier. I was surprised this recipe doesn't use any liquid or oil.
October 21, 2009
I couldn't find my original recipe. I tried this one-good but a little bland. I found my original recipe which had 1/2 t gr. ginger + 1/4 t. gr. cloves. I used this recipe for several years and have found that a light sprinkling of powdwe sugar across top is as good as frosting.
July 26, 2008
We have an annual event with our friends. This year we were all to make a dessert we never had before...we did it all together in my kitchen. These bars were excellent. They absorb even more flavor if you wait 24 hours to serve them. Will definitely make them again.
July 16, 2007
The bars were really good but plain. I would defiantly add some type of spice to the recipe because some of my guest thought that the bars were actually a type of carrot cake.
November 16, 2006
I made your frosted pumpkin bars and their were super yummy. I had company and they all loved them. I did put 1 teaspoon of cloves in with the other ingredients. I don't know if that made a big difference or not. I will make them again! Thank you for the recipe.
October 21, 2006
I made this for a something different for my family. They loved it. I did add some ginger and nutmeg to spice it up a little. We all loved it and I will be adding this to my favorite recipes!
January 17, 2006
Nice - but more of a cake than I expected. It really was just like a "carrot cake" only with pumpkin albeit a nice pumpkin cake. I do believe it needed "extra spice" and added it. However even with the addition of more cinnamon and a bit of nutmeg it still lacked a little ommph. In its favour it had a great texture and this is a FAT FREE cake (without the frosting) so I bet it would be great for those watching weight. overall this is a nice, quick recipe for what would be called a "traybake" in England and is nice served in small bite size pieces also a great way to slip vegetables into your toddlers diet!
November 15, 2004
I'm not the best cook, and I don't even know what a jelly roll pan is, so maybe I just really messed up, but the middle fell in and turned mushy. I assume I didn't cook it long enough? (It was in for 33 minutes, and a toothpick can out clean!?) I also thought it was a little bland (I like more spice.) And I thought it would be more accurately identified as pumpkin cake (again, that might have something to do with the pan I used.) But my kids ate the outer edges and loved it!
[CDKitchen Comment: A jelly roll pan would INDEED make all the difference with this recipe. You didn't say what pan you did use, but a cake pan just won't work with the way the recipe is written. A jelly roll pan is like a cookie sheet with sides. This recipe is meant to make very thin bars.]