Pumpkin Raisin Bars
- Source
- Recipe Keeper (handwritten, pp. 96-97)
- Serves
- 48 bars
- Cook
- 350°F, 25-30 min
Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 2 tsp baking powder
- 2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
- 1/2 tsp cloves
- 1 cup oil
- 4 eggs
- 1 (15 oz) can (2 cups) pumpkin
- 1/2 cup chopped nuts
- 1/2 cup raisins (may omit)
Frosting
- 1/4 cup margarine or butter, softened
- 1 (8 oz) pkg cream cheese, softened
- 2-3 cups powdered sugar
- 1 Tbsp milk
- 1 tsp vanilla, plus a pinch of cloves and nutmeg
Steps
- Heat oven to 350°F. Grease a 15x10x1 baking pan.
- In a large bowl, combine all bar ingredients except nuts and raisins. Beat at low speed until moistened, then beat 2 min at medium speed. Stir in nuts and raisins.
- Pour into the greased pan. Bake 25-30 min, or until a toothpick inserted in the center comes out clean. Cool completely.
- In a small bowl, combine all frosting ingredients; beat until smooth. Frost the cooled bars. Store in the refrigerator. Makes 48 bars.
Notes
- This recipe spans two cards (p. 96, continued on p. 97) — merged here into one recipe.
- The card also notes a variant: “To make Pumpkin Raisin Cake, use a 13x9 pan and bake for 40-50 mins.”
