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  Double Quick Pumpkin Bars
  Category: Cookies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 306
Ingredients:

MMMMMBARS

1 cup Vegetable oil
4 Eggs
2 cup Sugar
2 cup Canned pumpkin
1 tsp Baking soda
1/2 tsp Salt
2 tsp Baking powder
2 tsp Cinnamon
2 cup Flour

MMMMMFROSTING

3 oz Cream cheese, softened
6 tbsp Margarine, softened
1 tsp Milk
1 tsp Vanilla
2 cup Confectioners sugar
Instructions:
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.
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