Pumpkin Squares
Cake Ingredients
See here for a discussion of the relative merits of canned vs. fresh pumpkin
Eggs | 4 |
Sugar | 2 cups |
Veg. Oil | 1 cup |
Canned Pumpkin | One 15 oz. can |
Flour | 2 cups |
Baking Powder | 2 tsp. |
Cinnamon | 2 tsp. |
Baking Soda | 1 tsp. |
Salt | ½ tsp. |
Ground Ginger | ½ tsp. |
Ground Ginger | ¼ tsp. |
Preparation
- Preheat oven to 350°F.
- Grease 15×10×1 jelly roll pan.
- Beat eggs, sugar, oil, and pumpkin. Stir in remaining ingredients, and fold in raisins or nuts if desired.
- Pour batter into pan and bake 25-30 minutes until light brown.
- Cool, and frost with Cream Cheese Frosting (below) and sprinkle ½ cup toasted walnuts on top.
Frosting Ingredients
Butter | 6 tbsp |
Sugar | 2 cups |
Cream Cheese (softened) | 3 oz. |
Vanilla Extract | 1 tsp. |
Frosting Preparation
- Beat cream cheese, butter, and vanilla.
- Gradually beat in powdered sugar until smooth.