There isn’t a fall that has gone by that I haven’t made these bars/cake. The original recipe card we received from a student of ours in the seventies is almost unreadable with age and food spills (I swear this is how the best recipes look, well-loved over the years).
When fall rolls around each year, people ask when I am going to make these bars/cake. Funny how the best recipes have a way of sticking around over the years. I hope you like these as much as we do! - Marty
1 Cup oil (melted coconut oil gives it a good flavor
4 eggs
1 can pumpkin puree (15oz)
1 Cup walnuts, optional
Cream Cheese Frosting
8 ounces cream cheese
½ cup softened butter
2 ½ tsp vanilla extract
4 cups organic powdered sugar
Directions
Heat oven to 350F
In a large bowl, mix together flour, baking powder, baking soda, salt, and cinnamon.
Add sugar, oil, eggs, pumpkin, and walnuts if using, mixing well after each addition.
Pour batter into an 8 x 11” or 9 x 13” pan. It will rise quite a bit. Since there is so much oil in the recipe I don’t grease my pan but you can oil it lightly if you prefer. See recipe notes for muffins or small cake
Bake for 30 - 40 minutes, until a toothpick inserted in the center comes out clean.
Frost with cream cheese or buttercream frosting when completely cool.
Cream Cheese Frosting
Using an electric mixer- beat together cream cheese, butter, and vanilla until smooth.
Slowly beat in powdered sugar.
Recipe Note
You can make 12 muffins with this recipe- decrease the baking time to 20-22 minutes but check to make sure they aren't burning. When a tooth pick entered comes out clean, they are done. Cool on a cooling rack
