I love the fall! It has been and always will be my favorite season. I love the colors, the cooler weather, the smell, jumping in leaves, cold mornings with warm afternoons. I just love the whole season. I especially love the flavors of fall. Apples, cider, cinnamon donuts, and of course, pumpkin!!!
A few weeks ago, I had a bridal shower with my family. My wonderful aunt made apple crisp and pumpkin bars. Both are delicious but I couldn’t get enough of the pumpkin bars. They’re moist and light with just the right amount of sweetness. I like sweet things, but prefer if they aren’t sugar loaded. For example, I love whipped cream frosting but buttercream from the grocery store is just a tick too sweet for me.
Anyway, I was asking my mom for my aunt’s recipe when she informed me that it was actually a recipe that she had cut out from a newspaper 40 years ago!!! This recipe is older than me! Anyway, I decided to make it myself the other weekend. I apologize for not having pics again, but it was a crazy afternoon and my camera was buried in a bag from a race we had gone to the previous weekend. I actually edited the recipe a little from the original. I love adding spices to my cakes so a little ginger and a little nutmeg were my contributions to this cake. It does make a rather large pan so there’s plenty to share, even if you don’t want to!
- 4 eggs
- 1-2/3 C Granulated Sugar (although I only used 1-1/3)
- 1 C Cooking Oil
- 1 16 oz Can of Pumpkin
- 2 C All-Purpose Flour
- 2 tsp baking powder
- 2 tsp cinnamon (I also added nutmeg & ginger, not sure how much nutmeg, it was about half of a whole nutmeg, and about ½ tsp ginger)
- 1 tsp Salt
- 1 tsp baking soda
In mixing bowl, beat together eggs, sugar, oil, and pumpkin until light and fluffy. In a separate bowl, stir together flour, baking powder, cinnamon (and other spices), salt, and soda. Add to the pumpkin mixture and mix thoroughly. Spread batter in ungreased 15”x10”x1” pan. Bake at 350 for 25-30 minutes. Cool. Frost with cream cheese icing.
Cream Cheese Frosting
- 1 3 oz package of cream cheese, softened
- ½ cup butter, softened
- 1 tsp vanilla (I don’t really measure vanilla because I love it, so I add a little extra)
- 2 cups powdered sugar
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar, a little at a time, beating until smooth.