Monday, December 14, 2009

Pumpkin Bars with Cream Cheese Frosting

No, you're not hallucinating. The "cream cheese" part is correct!

I was so excited when MSPI Mama reader Katie shared with me that Pillsbury's cream cheese frosting is MSPI-friendly! That's just fantastic for those of us who adore carrot cake and other desserts that are best topped with that type of frosting! Thanks, Katie!

I really wish I could have posted this recipe before Thanksgiving, but that unfortunately didn't happen. Sorry! The kids really enjoyed eating this after all that turkey and mashed potatoes!

I slightly adapted a Paula Deen recipe. The only change is using the Pillsbury frosting and baking it in a jelly roll pan, instead of a cake pan.

Pumpkin Bars with Cream Cheese Frosting

4 eggs
1 2/3 cups granulated sugar
1 cup vegetable oil
15-ounce can pumpkin
2 cups sifted all-purpose flour
2 tsp. baking powder
2 tsp. ground cinnamon
1 tsp. salt
1 tsp. baking soda
1-2 cans MSPI-friendly cream cheese frosting, such as Pillsbury

Preheat the oven to 350 degrees.

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 a greased jelly roll baking pan. Bake for 30 minutes or until done.

Let cool completely before frosting. Cut into bars.


FPIESmommy said...

I so want to try these....except I have never seen Pillsbury frostings in Canada :( (we have the rest of their products....I will have to do some research on that! or get a friend to bring it back for me!).

Andrea said...

I hope you can find it somewhere. It's great stuff! Talk to the manager at your grocery store. Maybe they would be willing to order some for you.

Jamie said...

Wow, I haven't been on your blog in a while and I see I picked just the right time to check back in! Those look delicious! I'm anxious to find a carrot cake recipe to try the frosting on. Yummy! I'm so glad you're still keeping up on the recipes!

Kate said...

So I made these with self rising flour and half applesauce half vegetable oil and sprinkledv the top with mspi friendly choc chips. It turned out more like cake. It's so good!!!

Anonymous said...

Hi! I am wondering if you could post the exact frosting? I looked online and the cream cheese frosting says it constains soybean?! =/

Andrea said...

As I noted in the recipe, I used Pillsbury Cream Cheese frosting. It is MSPI-friendly: no dairy or soy protein listed in the ingredients. However, it does contain soy oil/lecithin. If you need recipes that are completely free of soy oil/lecithin, check out my Quick Start page. Another option would be to skip the frosting in the recipe and just dust the tops of the pumpkin bars with powdered sugar.