1 can (16 oz.) pumpkin
2 cups sugar
1 cup vegetable oil
4 eggs lightly beaten
2 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp salt
Beat pumpkin, sugar and oil. Add eggs and mix well. Combine flour, baking soda, cinnamon and salt, add to pumpkin mixture and beat until well blended.
Pour into greased 15″x10″x1″ baking pan (jelly roll pan). Bake at 350° for 25-30 minutes.
Frosting: 1 pkg. (3 oz.) cream cheese, softened (6 T)
5 T. butter or margarine, softened
1 tsp. vanilla extract
1 3/4 cup confectioner’s sugar
3 to 4 tsp. milk
chopped walnuts (optional)
Beat the cream cheese, butter and vanilla until smooth. Gradually add sugar, mix well. Add milk until frosting reaches desired spreading consistency. Frost cake. Sprinkle with nuts. Makes 20-24 servings.❈
**********Thanks to Debbie Clark for this much-loved recipe!!!***********
Three books (with GORGEOUS COVERS!) is awesome! And a pumpkin bars recipe is awesome–I want to make it this weekend!
You go, girl!
Thanks SO much! *blushes* The pumpkin bars are amazing–the recipe is from Debbie Clark.
FYI, when I clicked on “Reader’s List,” it said “page not found.”
Just a glitch to work out… I’m posting your new book on FB. Is there a link you could provide there for people to sign up for your reader’s list?
Thank you for checking my links for me! Not sure why it broke, but I re-did it. If anyone else has troubles with it, please let me know.