Today I woke up on this crisp September morning to the smell of burning leaves. I soon realized fall has begun.
Today is the day we welcome our fist annual autumn family picnic. As I pull the delicious pumpkin bars from the oven, I prepare in my head for this post.
Welcome back Pudgie Pie fans. We’ve made it through a long hot summer.
2 Cups Flour
2 Teaspoon Baking Powder
2 Teaspoon Cinnamon
1 Teaspoon Baking Soda
1 Teaspoon salt
4 Beaten Eggs
16 Oz. Pumpkin
1 1/2 Cup Sugar
1 Cup Cooking Oil
Stir together flour, baking powder, cinnamon, baking soda, and salt in a bowl.
Next combine eggs, pumpkin, sugar and oil into a medium size bowl.
Beat until combined. Add dry ingredients.
Beat until well combined. Spread batter into ungreased 15x10x1 pan.
Bake at 350 degrees. For 25-30 minutes.
When finished set aside to cool.
Cream Cheese Frosting
3 OZ Cream Cheese
1/4 Cup Butter
1 Teaspoon Vanilla
2 Cup 10x Sugar
Beat together cream cheese, butter and vanilla until light and fluffy.
Gradually add powdered sugar, beating until smooth.
Spread over cooled cake.
Cream cheese frosting must be doubled for this pumpkin cake recipe.