Recipes

Bring eggs to room temperature.

Preheat oven to 350 degrees

spray a 15 1/2 x 10 1/2 jelly roll pan

Onto wax paper, measure out 2 cups flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt and 2 dashes allspice. I usually sift these all together to make sure I don't get a lump of baking soda etc. in my bars, but it is optional.

In large mixing bowl, mix together the two sugars, 15 oz of pumpkin, 1 cup oil, and the 4 room temperature eggs.

Add the dry ingredients a little at a time to the wet until they are blended together.

Pour onto the greased jelly roll pan, or a cookie sheet with sides.

Bake in a preheated 350 degree for 25 to 35 minutes.

Cool and frost with cream cheese icing and then cut into bars before removing from the pan.

**To regular cream cheese icing I added 3 teaspoons pure maple syrup and 1 teaspoon cinnamon.