Tuesday, September 28, 2010

Pumpkin Squares

2 c. sugar
1 c. oil
4 eggs

2 c. canned pumpkin

2 c. flour
2 t. baking powder
1/2 t. salt
1 t. soda
2 t. cinnamon

Spread in greased jelly roll pan (15"x10"x1") and bake at 350 degrees for 30 minutes. 

Frost with cream cheese frosting when cool.

Cream Cheese Frosting

Mix together:
1 8 oz. package cream cheese, softened
1 cube butter, softened

1 box powdered sugar
2 t. vanilla

Beat until smooth and well blended. Spread on cooled cake.  Sprinkle with chopped pecans or walnuts if desired.

From whence it came:  My cousin, Michelle Harper, gets all the credit for this fabulous recipe!  Michelle shared this recipe with me years ago and I've made it zillions of times since.  Michelle is a really good cook and once you make her Pumpkin Squares you will know I'm not lying!

Why it's blogable:
  Because you simply can't get through the holidays without this recipe.  It's super simple to make and it feeds at least 24 people, and that's if the squares are big.  If you cut them small, it feeds even more.  I like to cut them big because then I can say to myself, in my most proud voice, "Good job, Pam, you only had one pumpkin square."  No one needs to know that I cut the pan down the middle and ate half of the batch.  It's still just one pumpkin square.  Do you see how many little tricks you learn from reading my silly blog?  You're welcome for the tricks, and you're especially welcome for this treat!

Here's the printable:

Hope you enjoy stirring it up!

No comments:

Post a Comment