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This wonderful recipe is from Kristen Doyle of Just Baking and Dine & Dish. Her version is topped with a regular cream cheese frosting, but we recommend this Dairy-Free / Vegan "Cream Cheese" Frosting. It is just as tasty! Note: Be sure to use an alternative oil such as olive or coconut for soy-free, and skip the cream cheese frosting.
Pumpkin Cake Bars 12-24 servings 45 min 20 min prep 4 large eggs 1 2/3 cups white sugar 1 cup vegetable oil 1 (15 ounce) can pumpkin puree 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon baking soda 2 teaspoons ground cinnamon [Dairy-Free Cream Cheese Frosting] Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan. In a mixing bowl, beat together the eggs, sugar, oil and pumpkin. Sift together the flour, baking powder, salt, baking soda, salt and cinnamon; add to wet ingredients and mix thoroughly. Spread into prepared pan. Bake at 350° for 25 to 30 minutes. Remove from oven and allow to cool. Evenly spread frosting over bars after they have cooled, if desired. Quote this article on your site
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