These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if theyre not eaten up first! Preheat oven to 350?. 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 350? 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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|Serving Size: 1 Serving (3744g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 3287 (31%)|
|Amt Per Serving||% DV|
|Total Fat 365.3g||487 %|
|Saturated Fat 75.1g||375 %|
|Monounsaturated Fat 182.8g|
|Polyunsanturated Fat 80g|
|Cholesterol 4323.7mg||1330 %|
|Sodium 5943.1mg||205 %|
|Potassium 3195.3mg||84 %|
|Total Carbohydrate 1728.4g||508 %|
|Dietary Fiber 32.2g||129 %|
|Sugars, other 1696.2g|
|Protein 170.1g||243 %|
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Calories per serving: 10649
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