Saturday, November 19, 2011

Pumpkin Squares with Cream Cheese Frosting

Ok, I don't have a picture on hand of these, but I wanted to share the yummiest recipe ever, just in time for Thanksgiving. Trust me on this, you want to try out this recipe, you'll thank me later. If you live in the area, this is a take on the pumpkin bars from Old Grist Mill. My friend Chelsie figured this out and now I'm sharing it with you.

Preheat oven to 350 degrees

4 eggs
1 2/3 c. sugar
1 c. oil
*16 oz. pumpkin
Beat these ingredients together very well.

2 c. flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt

*Most cans of pumpkin are bigger than 16 oz. So my friend said she just uses 2 cups. I have to admit I tend to change recipes a bit, so I use almost the whole can, not the entire thing but almost. I feel it makes it more "pumpkiny," and more moist. So feel free to use 2 cups, or as much as you would like.

Mix well and pour on a greased baking sheet.
Cook for 25 minutes. Allow to cool completely before frosting.

Cream cheese frosting:
1 stick of butter softened
1 8 oz. package of cream cheese softened
1 tsp vanilla
4 c. powdered sugar
whip until fluffy.

The best thing about this recipe, is that it makes quite a lot. Depending on how big you cut the squares, you've got plenty to take around to neighbors, or set out for a christmas party. Try them you'll love them, and you're welcome! :)

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