Thanksgiving Recipe – Pumpkin Squares
November 22, 2008 · Published By Nellie Dunigan
Pumpkin Squares
4 eggs
1 2/3 cups sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
1 2/3 cups sugar
1 cup oil
1 (16 oz) can pumpkin
2 cups flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
2 (3 oz) pkg’s cream cheese
1 cup butter
2 tsp vanilla
3 3/4 cups powdered sugar
1 cup butter
2 tsp vanilla
3 3/4 cups powdered sugar
In a large bowl, beat together eggs, sugar, oil, and pumpkin until light and fluffy.
In another bowl, sift together flour, baking powder, cinnamon, salt, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly.
Spread batter in ungreased 15×10-inch jelly roll pan. Bake at 350, 25 to 30 minutes. Cool.
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar and stir until mixture is smooth. Frost and cut into squares.
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