OCTOBER 21ST – PUMPKIN CHEESECAKE

Pumpkin Coconut Bars with Cream Cheese Frosting

1 c. shortening

1 tsp. vanilla

2 c. brown sugar, firmly packed

2 eggs, beaten

1 c. canned or cooked pumpkin

2 c. flour

1 tsp. baking powder

¼ tsp. baking soda

1 tsp. cinnamon

½ tsp. ginger

¼ tsp. all spice

1 c. flaked coconut

1 c. chopped nuts, optional

Frosting:

3 oz. cream cheese

2-3 Tbsp. butter

2 c. sifted powdered sugar

2-4 Tbsp. milk

Cream shortening and vanilla. Add sugar; cream until light and fluffy. Add eggs and pumpkin; beat well. Mix together dry ingredients. Stir into pumpkin mixing until smooth. Blend in coconut and nuts if desired. Spread in greased 10×15” pan. Bake at 350° for 20-25 minutes. Cool. Frost if desired. To make frosting: combine all ingredients. Start with 1 Tbsp. milk and add until you reach desired consistency.

(11/17/17)