Fall is pumpkin season. It’s the time when pumpkin farms do a booming business as people flock to them to pick out the pumpkins they want to carve into jack-o-lanterns for Halloween or put on display on their fall table centerpieces. But pumpkins don’t just make great decorations. They’re wonderful for eating, too!
Pumpkins make delicious soups, side dishes, and desserts. I mean what would Thanks-giving be without pumpkin pie? Well, this is an old recipe for the yummiest pumpkin cake you’ll ever bite into! Iced with cream cheese frosting and cut into squares, it’s a family favorite that’s ideal for taking to potlucks and office parties, too. It’s moist and delicious and my cream cheese frosting is the perfect showcase for the rich, not-too-sweet cake underneath it.
PUMPKIN SQUARES
- 2 cups flour
- 2 tsp. baking powder
- 2 tsp. cinnamon
- 1 tsp. baking soda
- ¼ tsp. salt
- 4 eggs
- 1 can (15-oz.) pumpkin
- 1⅔ cups sugar
- 1 cup cooking oil
- ¾ cup chopped pecans or walnuts (optional)
- Preheat oven to 350°F.
- In a medium bowl, stir together flour, baking powder, cinnamon, baking soda, and salt; set aside.
- In a large mixing bowl, beat together eggs, pumpkin, sugar, and oil.
- Add the flour mixture and beat till well combined.
- Stir in chopped nuts, if desired.
- Spread batter in an ungreased 9×13-inch baking pan.
- Bake for 25-30 minutes or till toothpick inserted in center comes out clean.
- Cool completely and frost with cream cheese frosting.
CREAM CHEESE FROSTING
- 1 pkg. (8 ozs.) cream cheese, softened
- ¼ cup butter or margarine, softened
- 1 tsp. vanilla extract
- 2 cups sifted powdered sugar
- In a medium bowl, beat together cream cheese, butter, and vanilla until fluffy.
- Gradually add powdered sugar, beating until smooth.
Pinky's Pantry 