| | Nutrition Facts | | | Makes 24 servings | | Amount Per Serving | | | Calories | 172.8 | | | Total Carbs | 25.2 g | | | Dietary Fiber | 0.6 g | | | Sugars | 20.2 g | | | Total Fat | 7.5 g | | | Saturated Fat | 2.3 g | | | Unsaturated Fat | 2.8 g | | | Potassium | 40.2 mg | | | Protein | 1.6 g | | | Sodium | 37.4 mg | | Dietary Exchanges 7.54163 Fat, 0.01673 Fruits, 0.075 Meat, 1.10907 Other Carbs, 0.28843 Starch, 0.04363 Lean Meat | | | | See the Detailed Nutritional Analysis | | | Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe. | | Powered by ESHA | |
Ingredients Directions - Preheat oven to 350 degrees F.
- Using electric beaters, beat shortening and brown sugar in a bowl until creamy.
- One at a time, beat in eggs, being sure to fully combine before adding the next one. Blend in pumpkin and vanilla.
- In a separate bowl mix together flour, cinnamon, baking powder, baking soda, ginger, and nutmeg and gradually beat into egg mixture.
- Mix in walnuts.
- Spoon mixture into a 13 x 9 inch baking pan and bake 20 to 25 minutes or until a toothpick comes out clean. Let cool completely.
- Using electric beaters, mix shortening, sugar, orange juice, and orange peel until fully blended. Spread frosting onto bars and slice into 24 rectangles. Decorate with candy pumpkins.
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