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Paul's Pumpkin Bars
November 12, 2005

After reading some of the reviews, I used a 9x13 glass dish, and I changed the recipe by decreasing the eggs to 3, and I used a little less of the b.powder and b.soda to get a more dense (and very moist) result. 29 oz can of pumpkin with 2 tsp cinnamon, 1 tsp ginger, and 1/2 tsp ground cloves gave it more flavor. I only had whipped brown sugar/cinnamon flavored cream cheese to work with so I used that with a small amount of milk, butter and powdered sugar for the icing.

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