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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 48 |
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Great Bar recipe that is good with ice cream, or sold at a bazaar! Pureed squash can be used in place of the pumpkin. Ingredients:
4 eggs |
1 cup vegetable oil |
2 cups white sugar |
1 (15 ounce) can pumpkin puree |
2 cups all-purpose flour |
2 teaspoons baking powder |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 teaspoons ground cinnamon |
1/2 teaspoon ground ginger |
1/2 teaspoon ground cloves |
1/2 teaspoon ground nutmeg |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12x18 inch half sheet pan.
2. In a large bowl, using a wooden spoon, mix together the eggs, oil, sugar and pumpkin until well blended. Combine the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg; stir into the pumpkin mixture until just blended. Spread evenly into the prepared pan.
3. Bake for 25 to 30 minutes in the preheated oven, until bars spring back when lightly touched. Cool before cutting into bars.
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