pumpkin squares

I absolutely love pumpkin. So much so that I get super bummed when the cans start to disappear off of the shelves (pro tip: it’s usually available longer at Whole Foods). When I came across this recipe floating around our apartment, it seemed like the perfect choice for the first homemade pumpkin treat of the season.

This recipe is super easy to make, and only takes around 30-35 minutes to bake.

Ingredients

• 4 eggs
• 1 2/3 cups sugar
• 1 cup oil
• 16 ounces can pumpkin
• 2 cups flour
• 2 teaspoons baking powder
• 2 teaspoons cinnamon
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 ounces cream cheese
• 1/2 cup butter
• 2 cups powdered sugar
• 1 teaspoon vanilla
• chopped walnuts

Beat eggs, sugar, oil and pumpkin together until light and fluffy. Sift together flour, baking powder, cinnamon, salt and baking soda, and add to pumpkin mixture. Mix well. Spread into ungreased 15 x 10 pan. Bake at 350° for 25 to 30 minutes. My pan was a bit shorter (14 x 10), so it took mine 35 minutes to cook thoroughly in the middle of the pan.

For the icing, beat the cream cheese, butter, powdered sugar and vanilla until smooth. Spread over cooled cake and sprinkle with chopped walnuts.