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


• 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. 


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