San Antonio Food Bank CEO Eric Cooper and his daughter will make a family holiday favorite recipe and talk about the importance of preserving family traditions and getting food to hungry families this holiday season.
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Pumpkins Bars with Cream Cheese Frosting
Ingredients for 4 servings:
cooking spray
4 eggs
2 cups white sugar
1 cup vegetable oil
1 (15 ounce) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking power
2 teaspoons ground cinnamon
1 teaspoon baking soda
3/4 teaspoon salt
1 (8 ounce) package cream cheese, softened
1 cup butter, softened
2 teaspoons vanilla extract
4 cups confectioner's sugar
1 pinch ground cinnamon, for dusting
Directions
Preheat oven to 350 degrees F (175 degrees C). Spray a large jelly roll pan with cooking spray.
Beat eggs in a large bowl with an electric hand mixer until foamy; add white sugar, vegetable oil, and pumpkin. Beat on medium speed until incorporated, 2 minutes.
Mix flour, baking powder, 2 teaspoon cinnamon, baking soda, and salt in a separate bowl. Beat flour mixture into egg mixture on low speed until just combined, 1 minute. Pour batter into the prepared pan.
Bake in the preheated over until a toothpick inserted in the center of the cake comes out clean, about 25 minutes. Cool completely.
Beat cream cheese, butter, and vanilla together in a bowl with an electric hand mixer until creamy. Gradually add confectioner's sugar; beat until smooth. Spread frosting evenly over cooled pumpkin cake; sprinkle with cinnamon.
