Pumpkin Bars
4 c. sugar
1 c. oil
4 eggs
2 c. canned pumpkin
2 c. flour
1/2 tsp salt
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
1 tsp vanilla
Chopped pecans (opt.)
Cream Cheese Frosting:
2 packages (8 oz.) cream cheese, softened
1/2 c. butter, softened
2 c. sifted confectioner's sugar
1 tsp. vanilla
Combine sugar, oil, eggs, and pumpkin in a mixing bowl. Add dry ingredients and mix well. Pour onto a large ungreased cookie sheet with sides or two round cake pans. Bake 20-25 minutes at 350 degrees. Serve plain, sprinkled with powdered sugar, or spread cream cheese frosting on cooled bars and top with chopped pecans.
To make cream cheese frosting, cream together the cream cheese and butter until creamy. Mix in vanilla. Gradually stir in the confectioner's sugar. Frost cooled bars and store in the refrigerator. Note: This recipe also makes a wonderfully creamy chocolate frosting by mixing in 1/4 - 1/2 c. cocoa, according to how rich you want it.
Foods Native to the Americas: Pumpkin, pecans