Recipe
Dessert
Frost-on-the-Pumpkin Bars
Primary Media
Author
Hy-Vee Employee Cookbook
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 4 eggs | ||
| 2 c. sugar | ||
| 1 (15 oz) can Hy-Vee pumpkin | ||
| 1 tsp. Hy-Vee cinnamon | ||
| 1 c. Hy-Vee vegetable oil | ||
| 2 tsp. baking powder | ||
| 1 tsp. baking soda | ||
| 2 c. flour | ||
| 1 tsp. salt | ||
| 1 (8 oz) pkg Hy-Vee cream cheese, softened | ||
| ½ c. Hy-Vee margarine, softened | ||
| 3 ½ c. Hy-Vee powdered sugar | ||
| 2 ½ tsp. Hy-Vee vanilla | ||
| 1 packet(s) pumpkin-shaped candies |
Directions
- Preheat oven to 350 degrees. Grease a 15-by-10-inch rimmed baking sheet.
- In large mixing bowl, beat together eggs, sugar, pumpkin, cinnamon and oil. Stir in baking powder, baking soda, flour and salt. Spread in prepared pan.
- Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
- To make frosting, beat together cream cheese, margarine, powdered sugar and vanilla until smooth. Spread over cooled pumpkin bars. Cut into bars and place 1 pumpkin candy on each bar.
- Keep refrigerated.