Pickity Pumpkin Squares

If there is only one pumpkin recipe you make all year, it should be this delicious confection.

I’m serious!

Like now!

I make these every year, the cake is moist and dense. The Frosting is the perfect compliment to the cake. 

This recipe makes enough to feed a crowd, which make this perfect for Halloween night or even Thanksgiving!

So, here you go!

* 4 Eggs

* 1 3/4 cups sugar

* 1 cup vegetable oil

* 1 27 ounce can of pure pumpkin

* 2 cups flour

* 4 teaspoons baking powder

* 1 teaspoon salt

* 1 teaspoon cinnamon

* 1/2 teaspoon ground clove

* 1 teaspoon baking soda

Frosting:

* 1 8 ounce cream cheese package, softened

* 1/4 cup butter, softened

* 2 1/2 cups powdered sugar

Preheat your oven to 350 degrees

Beat eggs in a large bowl until light and foamy. Beat in sugar and oil. Add pumpkin and stir untill well mixed.

In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda.

Add to the pumpkin mixture and mix well,

Pour into an ungreased 13×18 inch sheet cake pan. (Or 2 9×13 pans) 

Bake for 20-25 minutes.

Allow to cool.

For the frosting beat the cream cheese and butter until very soft. 

Add the powdered sugar and beat on medium speed until well creamed and fluffy.

**(If the frosting is not spreadable you can used a teaspoon or two of hot water to soften it, just add 1 teaspoon at a time and beat.)

Frost the cake with the cream cheese frosting and enjoy!

I love these any time of the year, but especially in the fall, to store them cover and refrigerate. I actually prefer them a little cold.

Enjoy!

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