Pumpkin Spice Bars


4 eggs

2 cups granulated sugar

1 cup vegetable oil

1 can (15 oz) pumpkin (not pumpkin pie mix)

2 cups whole wheat flour

2 tsp baking powder

2 tsp ground cinnamon

1 tsp baking soda

1/2 tsp salt

1/2 tsp ground ginger

1/4 tsp ground cloves


6 oz cream cheese, softened

2/3 cup unsalted butter, softened

2 tsp vanilla

4 cups powdered sugar


Heat oven to 350 F. Grease the bottom and sides of a large pan. I used a glass Pyrex, 15 X 10.

Beat eggs, sugar, oil and pumpkin with electric mixer until smooth. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Spread in pan.

Bake 25-30 minutes or until golden brown and a toothpick comes out clean. Cool completely before icing, about 2 hours.

For the icing: beat cream cheese, butter and vanilla with an electric mixer on low. Gradually add in powdered sugar, 1 cup at a time, until smooth and spreadable.

Frost bars, gently. Store covered in refrigerator.

*Recipe slightly modified from Betty Crocker