This recipe was clipped from a newspaper and it looks like a Better Homes and Gardens column. Date unknown. Recipe is typed below (along with the cream cheese frosting recipe) and a scanned copy of the article.
Leftovers unlikely with pumpkin bars
By Nancy Byal
Better Homes and Gardens
This recipe first came to us years ago from a reader, and we’ve never found a pumpkin bar we like as well. Besides the fact that it’s wonderfully moist and spicy, the recipe makes enough to treat a crowd.
In the unlikely event of leftovers, store them in the refrigerator because of the cream cheese frosting.
PAUL’S PUMPKIN BARS
2 cups all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 (16-oz.) can pumpkin
1 2/3 cups sugar
1 cup cooking oil
1 cup chopped pecans
Cream cheese frosting
Chopped pecans
In a bowl stir together flour, baking powder, cinnamon, soda and salt; set aside. In a mixer bowl beat together eggs, pumpkin, sugar and oil. Add the flour mixture; beat well. Stir in pecans.
Spread in ungreased 15-by-10-by-1-inch baking pan. Bake in 350-degree oven for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with cream cheese frosting. Sprinkle with additional chopped pecans. Cut into squares. Makes 24 bars (260 calories each).
Cream cheese frosting: In a bowl, beat together one three-ounce package cream cheese, softened, one-fourth cup butter or margarine and one teaspoon vanilla until fluffy. Gradually add two cups sifted powdered sugar, beating until smooth.