Pumpkin Squares are my second most requested desert (coming in a close second to Chocolate Chip Cookies), and is most often requested by my husband’s good friend Eric. You see I am a huge Chicago Bear’s fan, and Eric is a big Green Bay Packer’s fan. I’m not sure why he likes the Packers, we live in Illinois, but whatever, it makes for a fun rivalry. We talk a lot of smack before the big game and usually place a bet. If he wins I have to make him a pan of Pumpkin Squares, if I win I get………well I have never requested anything on my part, the sheer joy of a Bear’s victory is enough for me. My mom always made these in the fall when we were growing up and they are so scrumptious. The moist pumpkin cake, with a hint of cinnamon, topped with a thick layer of cream cheese frosting, is the perfect desert with Thanksgiving right around the corner.
What you need for the cake:
1 and 1/2 cups Sugar
1 cup Vegetable Oil
1 (15oz) can Pumpkin
2 cups Flour
2 teaspoons Baking Powder
2 teaspoons Cinnamon
1 teaspoon Salt
1 teaspoon Baking Soda
What you need for the frosting:
6 oz. Cream Cheese
1 cup Butter or Margarine
2 teaspoons Pure Vanilla Extract
4 cups Powdered Sugar
Preheat oven to 350 degrees Fahrenheit. Then cream together eggs, sugar, oil, and pumpkin. Mix well.
Next add flour, baking powder, cinnamon, salt, and baking soda. Mix well.
Grease a 12 1/2 x 17 1/2 inch jelly roll pan, then pour batter into pan. Place into 350 degree fahrenheit oven for 20 to 25 minutes, or until tooth pick stuck in middle of cake comes out clean. Make sure not to over cook the cake, you want it to be moist and delicious.
Place the cake on a cooling rack, and let cool. In the mean time prepare the cream cheese frosting. First cream the cream cheese and butter together, then add vanilla extract. Next, gradually add the powdered sugar.
Once cake is completely cool spread the frosting and cut into squares.