Description
These are good any time of year. They are excellent frosted with cream cheese icing.
Ingredients
- 4 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 1 (15 ounce) can solid pack pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
- Mix pumpkin
- sugar
- oil
- and eggs together in a mixing bowl until smooth.
- Sift flour
- cinnamon
- baking powder
- baking soda
- cloves
- ginger
- nutmeg
- and salt together in a separate bowl. Stir flour mixture into the pumpkin mixture until well combined. Spread evenly into the prepared pan.
- Bake in the preheated oven until top until tops spring back when lightly pressed
- 25 to 30 minutes.
- Remove from the oven and cool completely before cutting into 24 squares.
Servings: 24