Preheat oven to 350; grease a 13 x 10 jelly roll pan
Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth. Spread the batter into the greased pan and bake for 30 minutes. Let cool completely before frosting. Cut into 48 small bars.
TO MAKE THE ICING: Combine the cream cheese and butter in a medium bowl with a mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled bars.
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|Serving Size: 1 Serving (46g)|
|Recipe Makes: 48 Servings|
|Calories from Fat: 47 (43%)|
|Amt Per Serving||% DV|
|Total Fat 5.2g||7 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.8g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 73.8mg||23 %|
|Sodium 131.1mg||5 %|
|Potassium 53.3mg||1 %|
|Total Carbohydrate 13.3g||4 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 12.9g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 110
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