Pumpkin Squares Revisted

The last two weeks have been pumpkin weeks for me. I first made pumpkin squares, which disappeared quickly, as they seem to be everyone’s favorites. I’m reposting the recipe here, as it will be part of the Thursday Recipe Exchange tomorrow. That will feature Pumpkin Cookies and possible a Pumpkin Cream Pie, which I found much more satisfying than regular pumpkin pie. I’m off to buy those ingredients now to see if I can recreate it. Until then, you can start with these amazing goodies:

Originally posted 10/2011:

These are a favorite.  By the time you read this post, half the pan will already be gone to friends.  The other half goes to work tomorrow for our morning meeting.

Pumpkin Squares

Cake:

•  4 eggs
• 1-2/3 cup sugar
• 1 cup oil or butter
• 15 oz can pumpkin (not pie filling)
• 2 cups flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 2 tsp pumpkin spice (less if desired, I like them spicy)

mixing bowl & 13×9 baking dish, greased

Beat eggs, sugar, butter & pumpkin together, add dry ingredients, mixing well. Spread into baking dish, bake at 350° for 25-30 minutes. Cool & frost (frosting below). These are rich, so I would cut them into at least 24 squares.

Frosting

• 16 oz cream cheese, room temp
• 2 tsp vanilla extract
• 3-3/4 cups powdered sugar

mixing bowl

Mix together cream cheese, sugar & vanilla. Mix until smooth.

You can frost & freeze in an air-tight container for up to 2 weeks.  Enjoy.