Frosted Pumpkin Squares
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon baking soda
1/2 teaspoon salt
One 15 ounce can pumpkin, or about 2 cups pumpkin puree
1-2/3 cups sugar
3/4 cup oil
3/4 cup chopped nuts (optional)
and/or 1 cup raisins (optional)
Preheat oven to 350 degrees and spray 10x15 inch jelly roll pan (rimmed cookie sheet) with nonstick spray.
In a medium bowl, stir together flour, baking powder, soda, spices and salt. Set aside. In a large mixing bowl, beat together eggs, pumpkin, sugar and oil. Add the flour mixture and beat until well combined. Stir in chopped nuts and/or raisins, if desired (I never use these).
Spread batter in pan. Bake for 25 to 30 minutes, until toothpick inserted in center comes out clean. Cool before frosting.
VANILLA ICING--5 tablespoons butter or margarine (room temperature), 3 cups powdered sugar, evaporated milk to moisten, 3/4 teaspoon vanilla, dash of salt. Cream butter with part of the powdered sugar. Add salt, vanilla and a little milk and continue beating. Add remaining powdered sugar and enough milk for the desired consistency. Beat until smooth and creamy.
CREAM CHEESE ICING--3 or 4 ounces cream cheese (softened), 1/2 cup butter or margarine (room temperature), 2 cups sifted powdered sugar, 1 teaspoon vanilla. Cream butter and cream cheese, add vanilla, then gradually add powdered sugar, beating until smooth and creamy.