In all of my family recipe cards and books, this recipe was listed as “Nancy’s Pumpkin Bars”. Nancy is our aunt and one of the many talented bakers that I want to be like when I grow up. This recipe came into the family years and years ago. They are one of the most delicious concoctions on this whole entire Earth. I remember my family freezing individual bars and we would eat them right out of the freezer. As weird as it sounds, I almost prefer them that way. It’s rare that when I make these there are leftovers, but when there are, I wrap them individually and stick them in the freezer. TOTAL AND UTTER NOSTALGIA! I know that sounds strange, but try it for yourself!
Nancy’s Pumpkin Bars
4 eggs
2 c. sugar
1 c. oil
16 oz. can pumpkin
2 c. flour
2 t. soda
1/2 t. salt
1 tsp. cinnamon
Combine in order listed. Pour into a greased 17 x 12 x 1” jelly roll pan. Bake at 350° for 25 minutes. Cool.
Cream Cheese Frosting
1 – 8oz. pkg. cream cheese, softened
1/3 c margarine, softened
1 lb. powdered sugar
1 t. vanilla
Beat cream cheese and margarine until creamy. Add vanilla and slowly add powdered sugar one cup at a time.
They look so good. I will have to make these for my son. He will love these thank you .
These have been a crowd favorite for years. Let us know how how they turn out, and thanks for stopping by!
I have made this recipe for a long time.
I beat the 4 eggs first……
ALso I add 2 tsp cinnamon….not one.
AND i add 1/4 tsp cloves and 1/4 tsp nutmeg..and chopped walnuts.
Makes a big pan…the jelly roll pan.
Leftovers freeze very well.
Good with coffee or milk !
2t soda is that baking soda