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.
Frosting
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.
2 comments:
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.
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.
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