Pumpkin Squares You Can Have YEAR ROUND

I may be a basic white girl for saying I love pumpkin, but let me tell you how delicious these are. You really can have them year round!!

Here’s the recipe, I hope you enjoy!

1 2/3 C Sugar

1 C Oil

4 Eggs

2 Tsp Baking Powder

1 Tsp Baking Soda

2 Tsp Cinnamon

2 C Flour

1 Can Pumpkin Puree

FROSTING:

1 Brick Cream Cheese (softened)

1 Stick Butter (softened)

1 1/2 Tsp Vanilla

1 C Powdered Sugar

• Preheat oven to 250°.

• In a medium bowl, whisk together 1 2/3 C Sugar, 1 C Oil, and 4 Eggs really well.

• Add in the dry ingredients; 2 Tsp Baking Powder, 1 Tsp Baking Soda, 2 Tsp Cinnamon. I like to mix everything in first, then mix again adding in 2 C Flour.

• Using a rubber spatula, scrape out 1 Can Pumpkin Puree to whisk into the mixture.

• Grease a half sized cookie sheet (18 x 13 in) and pour mixture onto sheet. Spread evenly.

• Bake at 250° for 1 hour (a long time, I know, but it’s so worth it).

• While baking, take out 1 Brick Cream Cheese and 1 Stick Butter to soften.

• Once out of the oven, allow to cool and start making the frosting.

• In a medium bowl, combine the softened 1 Brick Cream Cheese and softened 1 Stick Butter using a hand mixer. Once smooth with no lumps, add 1 1/2 Tsp Vanilla and 1 C Powdered Sugar, beat until combined and whipped.

• Top the bars with the frosting and smooth the layer out evenly.

Enjoy!

Love, Sam