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.