My mom makes these pumpkin squares every year around Halloween and Thanksgiving, and I looooove them. The recipe is from Portland’s Palate cookbook , and I didn’t alter a thing. You’ll notice that the frosting has a few very small lumps (or is it curds, I’m not sure), but I’ll have you know that I stood over the frosting bowl for what felt like an hour trying to whisk the inconsistency out until I got too impatient and called it. A special thank you to my co-workers, Allen’s co-workers, Allen’s classmates and friends and family for getting these delicious drops of heaven out of my house. Or else I would have eaten the entire jelly roll pan.
1 2/3 cups granulated sugar
1 cup oil
1 (16-ounce) can pumpkin
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
1/8 teaspoon nutmeg
2 (3-ounce) packages cream cheese
1 cup butter
3 3/4 cups powdered sugar
In a large mixing 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 x 10-inch jelly roll pan. Bake at 350 degrees, 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.