Wednesday, September 24, 2008

Pumpkin Squares

4 eggs
1 cup oil
1 2/3 cups sugar
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1 tsp salt

1. Mix the first four ingredients until fluffy. Then stir in the dry ingredients.
2. Bake on an ungreased 10x15x1 cookie sheet at 350 degrees for 20-25 minutes.
3. Cool to room temperature.

3 oz cream cheese
½ cup butter
2 cups powdered sugar
1 tsp vanilla

1. Let cream cheese and butter soften.
2. Beat with an electric mixer until smooth and fluffy.
3. Frost pumpkin squares after they have cooled to room temperature.


erinmalia said...

this tastes very much like a carrot cake, but with pumpkin. it's super delicious and makes a pretty big number of squares. (I think i'll get 24 or so.)

i did substitute 1/2 c. applesauce for half of the oil and used lite cream cheese in the frosting. i think it's still very tasty.

Brandy said...

as i gave this recipe to becky, i can promise it is easy to make and gets lots of raves. a great way to use pumpkin during the holidays and not have that gross pumpkin pie after taste.