Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------------------BARS------------------------------------
1 c Vegetable oil 1/2 ts Salt
4 Eggs 2 ts Baking powder
2 c Sugar 2 ts Cinnamon
2 c Canned pumpkin 2 c Flour
1 ts Baking soda

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3 oz Cream cheese, softened 1 ts Vanilla
6 tb Margarine, softened 2 c Confectioners sugar
1 ts Milk

These moist pumpkin bars will keep up to a week, covered, in the
refrigerator-if they're not eaten up first!

Preheat oven to 350ø.

In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie
ingredients and mix well.

Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350ø
for 20 to 25 minutes. Cool completely and frost with cream cheese frosting.

To make frosting, cream together all the frosting ingredients. Spread on
cooled, uncut cookies. After frosting has set, cut into equal size bars.

Store any leftover bars, covered, in the refrigerator.

Variation: Add 1/2 cup chopped walnuts or raisins to the recipe.

Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald,
Tri-Cities, WA

Randy Shearer

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