Pumpkin Bars with Cream Cheese Frosting - Ohio Eggs

Ingredients

2 cups all-purpose flour

2 tsp baking powder

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp salt

1/2 tsp ground nutmeg

1 can (15oz) pumpkin

2 cups granulated sugar

3/4 cup vegetable oil

4 eggs, room temperature

1 cup pecan halves or coarsely chopped pecans, toasted

Directions

Heat oven to 350 degrees Fahrenheit. Mix flour, baking powder, baking soda, cinnamon, ginger, salt and nutmeg in medium bowl.
Beat pumpkin, granulated sugar, oil and eggs in mixer bowl on low speed until blended. Gradually add flour mixture, beating until batter is smooth. Spread in greased 15-1/2 x 10-1/2 x 1-inch jelly-roll pan.
Bake in 350 degree Fahrenheit oven until wooden pick inserted in center comes out clean, 20 to 25 minutes. Cool completely in pan on wire rack.
Frost pumpkin bars and garnish with pecans. Cut into 40 squares, about 2 x 2 inches each.
To make cream cheese frosting, beat 8 ounces of cream cheese, 1/2 cup of unsalted butter and 1 teaspoon of vanilla in a mixer bowl until smooth. Gradually add 3 cups of powdered sugar, beating until light and fluffy.