Autumn Pumpkin Squares
from the kitchen of Sharmagne Leland-St. John
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon ground cinnamon
⅛ teaspoon salt
4 large eggs, beaten
2 cups mashed cooked pumpkin
1 cup avocado oil
Cream Cheese Frosting:
3 ounces cream cheese, softened
2 cups confectioners' sugar
1 teaspoon vanilla extract
6 tablespoons butter, softened
1 tablespoon cream
Preheat the oven to 350º
In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon and salt. Stir in the eggs, pumpkin and oil. Mix well to combine. Pour evenly into a greased 15 x 10 x 1-inch baking pan.
Bake for 25-30 minutes or until a toothpick comes out clean. Cool on a wire rack.
While the cake is baking, beat together the cream cheese, confectioners' sugar, vanilla and butter. Add cream. Stir until smooth. Frost the cake after it has cooled. Cut into squares and serve. |
