Ingredients
1 can (15 ounces) pumpkin4 large eggs, room temperature3/4 cup canola oil2 teaspoons vanilla extract2 cups all-purpose flour2 cups sugar1 tablespoon pumpkin pie spice2 teaspoons ground cinnamon2 teaspoons baking powder1 teaspoon baking soda1/2 teaspoon saltFROSTING:6 tablespoons butter, softened3 ounces cream cheese, softened1 teaspoon vanilla extract1 teaspoon 2% milk1/8 teaspoon salt1-1/2 to 2 cups confectioners’ sugar
Preparation
In a large bowl, beat the pumpkin, eggs, oil and vanilla until blended. Combine dry ingredients; gradually stir into pumpkin mixture.
Pour into a greased 15x10x1-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool in pan on a wire rack.
In a small bowl, beat the butter, cream cheese, vanilla, milk and salt until smooth. Gradually add confectioners’ sugar until smooth. Frost cake; cut into bars. Store in the refrigerator.
