Pumpkin Bars

Pan Size: Jelly Roll Pan
Baking Time: 25–30 minutes
Temperature: 350°

• 4 eggs
• 1 c. oil
• 2 c. sugar
• 1 16 oz. can pumpkin
• 2 c. flour (use half cake flour)
• 2 tsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. ginger
• 1/2 tsp. cloves
• 1/2 tsp. nutmeg

Frosting:

• 1 block 3 oz. cream cheese
• 1 block butter
• 1 3/4 c. sifted powdered sugar
• 1 tsp. vanilla

1. Beat the eggs.
2. Add the oil, sugar and pumpkin and beat well.
3. Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg and add to pumpkin mixture.
4. Beat well.
5. Pour into a greased and floured jelly roll pan.
6. Bake at 350° for 25–30 minutes.
7. Cool the cake thoroughly when done.
8. For the frosting, beat the cheese, butter, sugar and vanilla.
9. Frost the cooled cake.

NOTE: If you double the recipe, use the 29 oz. can of pumpkin.