Pumpkin Squares
From the kitchen of social studies teacher Angie DalBello
November 20, 2015
Start to finish: 35-40 minutes
1 2/3 cup sugar
1 cup oil
1 can of pumpkin (16 ounces)
2 teaspoon baking powder
2 teaspoon cinnamon
1 teaspoon salt
1 teaspoon baking soda
2 cups flour
4 eggs
Heat oven to 350 F.
Mix ingredients and pour into an ungreased jelly roll pan.
Bake for 20-25 minutes or until done. Remove and let cool.
Cream cheese icing:
1 brick of cream cheese (8 ounces.)
2-4 cups of powdered sugar
1/2 cup margarine
1 teaspoon vanilla
Mix together cream cheese and margarine. Add vanilla and powdered sugar. Mix until creamy and smooth.
Spread over cooled pumpkin squares. Refrigerate until served.
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