Submitted by Julie Crispin, New Ulm, Minn. (Formally of Urbana, Mo.)
• 2 C flour
• 1/2 tsp salt
• 2 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 4 eggs, lightly beaten
• 2 C sugar
• 1 C vegetable oil
• 1 can (15 ounces) pumpkin
Frosting:
• 3 ounces cream cheese, softened
• 2 C powdered sugar
• 1 tsp vanilla
• 1 Tbsp milk
Cake: In a medium bowl, stir together flour, salt, cinnamon, baking powder and baking soda. In a separate bowl, combine eggs, sugar, oil and pumpkin. Add dry the dry ingredients and beat at low speed until combined and the batter is smooth. Spread into a greased 9-by-13 pan and bake for 30 minutes at 350 degrees, or until a toothpick inserted in the center comes out clean. Allow cake to cool completely before frosting.
Frosting: Beat cream cheese with an electric mixer until smooth. Add sugar and milk, then mix at a low speed until combined. Add vanilla and mix again. Spread over cooled bars. Dust lightly with cinnamon, if desired.
