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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