Pumpkin Squares Revisted
I make these every year and they disappear quickly. This year was no different. Not all my pumpkin creations are a success. Playing around with an oatmeal pumpkin cookie, I came up with an inedible concoction. Luckily Bixby and his playmates were not quite so discerning, so it wasn’t a complete waste of ingredients. I was glad to whip a batch of squares up after that to restore my faith in my own cooking.
- 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.
- 16 oz cream cheese, room temp
- 2 tsp vanilla extract
- 3-3/4 cups powdered sugar
Mix together cream cheese, sugar & vanilla. Mix until smooth.
You can frost & freeze in an air-tight container for up to 2 weeks. Enjoy.
Originally posted 10/2011
Posted on November 8, 2014, in Desserts, TaMara, What's 4 Dinner Solutions and tagged allspice, butter, cake, cinnamon, dessert, flour, food, ginger, holiday baking, nutmeg, pumpkin, pumpkin spice, recipe, sugar. Bookmark the permalink. 3 Comments.