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Pumpkin Oatmeal Bars
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Name
Author
Other
Erin Carter
Shirley Ann Carter
Clara Dean
Patricia Griffin
Ethel Heider
Ethel Lancaster
Martha Tedrow
Sara Villat
Type
Appetizer
Dessert
Entree
Salad
Side Dish
Soup
Ingredients
Boxes
Cans
Cups
Dash
Ounces
Pinch
Pounds
Tablespoons
Teaspoons
of
+ Add
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0.75 Cups of Packed Brown Sugar
0.5 Cups of Vegetable Oil
1 Cups of Canned Pumpkin
2 of Beaten Eggs
1 Cups of Bisquick
0.75 Cups of Quick Cooking Oats
1.5 Teaspoons of Cinnamon
0.25 Teaspoons of Cloves
0.125 Teaspoons of Nutmeg
0.25 Cups of Chopped Pecans
3 Ounces of Cream Cheese
2 Tablespoons of Butter
0.25 Teaspoons of Vanilla
1.5 Cups of Powdered Sugar
2 Tablespoons of Chopped Pecans
Instructions
Heat oven to 375 degrees. Grease a square pan. Mix brown sugar, oil, pumpkin and eggs. Stir in bisquick, oats, spices and 1/4 cup pecans. Spread in pan. Bake until a wooden toothpick inserted comes out clean; 25-30 minutes. Cool; and frost adding the remaining pecans to the top. Cut into bars and refrigerate any uneaten bars. For the frosting beat cream cheese, butter, and vanilla until creamy. Stir in powdered sugar until smooth and of spreading consistency.
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