Saturday, April 24, 2010
Pumpkin Squares with Cream Cheese Frosting....
This is one of those "go to" recipes for just about any gathering. It is made in a jelly roll pan, so you get many servings out of the recipe. This is another one bowl recipe that goes together in minutes and will become a family favorite, I promise! There is nothing like your loved ones requesting something YOU make. Again, this is a sweet treat that is made with REAL ingredients, so bake with love and enjoy!
Pumpkin Squares with Cream Cheese Frosting
2 cups flour
2 cups sugar
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon soda
½ teaspoon salt
1 cup vegetable or canola oil
1 15 oz. can pumpkin
1) Evenly coat a 18 x 13 x 1” jelly roll pan with cooking spray. Preheat oven to 350’.
2) In a large mixing bowl, add flour through salt and mix well. Make a well in center of dry ingredients and add oil, eggs, and pumpkin. Mix well, do not over mix. Pour into prepared pan. Bake 20-25 minutes. Test with a toothpick for doneness. Cool completely before frosting.
Cream Cheese Frosting
1 8 oz. package cream cheese, softened
1 stick butter, softened
1 teaspoon vanilla
3 cups powdered sugar
With an electric mixer, beat butter and cream cheese until smooth and creamy. Add vanilla and powdered sugar. Add milk a teaspoon at a time until you get a good consistency to spread over cake. Ice cooled cake. Refrigerate.
**Note** you can lighten up the frosting by using only 4 tablespoons of butter and increase the powdered sugar by 1 cup. You will need to add more milk at the end.