Wednesday, September 24, 2008

Pumpkin Squares

Cake
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:

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.