Pumpkin Cake......Cream Cheese Frosting.....
Honestly, you can't go wrong with that combo but this recipe is the. freaking. best. My mom made it for us growing up. Every fall we would beg for "pumpkin bars". They're basically what dreams are made of.
I've modified my recipe slightly to cut out a little oil – I subbed apple sauce. I had some homemade apple sauce on hand, so what's better than that?
So here we go.
1 2/3 C granulated sugar
1/2 C canola oil
1/2 C apple sauce
1 16oz can pumpkin
2 C AP flour
1 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/8 tsp nutmeg
In a large mixing bowl, beat together eggs, sugar, oil, apple sauce and pumpkin until light and fluffy.
In a separate bowl, sift together flour, baking powder, cinnamon, salt, baking soda and nutmeg.
Add in pumpkin mixture and mix thoroughly.
Spread batter into ungreased 15x10 half sheet pan. Bake at 350º for 25-30 min. Cool.
Cream Cheese Frosting
8 oz cream cheese
1 C butter
2 tsp vanilla
3 3/4 C powdered sugar
Cream together cream cheese and butter. Stir in vanilla extract. Add powdered sugar slowly and stir until smooth. Spread onto cooled pumpkin cake.
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