Spicy Pumpkin Bars

1/2 c. shortening
1 c. packed brown sugar
1/4 c. granulated sugar
4 eggs
2 c. canned pumpkin
1 1/4 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/2 tsp. salt
2 c. flour
4 tsp. baking powder
Cream cheese Icing

Cream together shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in pumpkin. Sift together dry ingredients. Gradually stir into creamed mixture. Spread batter in greased 15-inch by 10-inch 1/2-inch jelly roll pan. Bake in 350° oven 30 minutes or until it tests done. Cool in pan on rack. Spread with icing. Sprinkle with chopped walnuts or top with pecan halves. Makes 32 (3 1/2-inch by 1 1/4-inch) bars.

Cream Cheese Icing: one (3 oz.) pkg. softened cream cheese, one tablespoon butter, 2 1/2 cups sifted confectioners’ sugar, one teaspoon grated lemon rind, pinch salt and one tablespoon milk. Blend well.

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