Pumkin Cake

Prep Time: 15minutes minutesCook Time: 35minutes minutes Servings: 24 squares Calories: 114kcal
Author: Karlynn Johnston
Ingredients
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▢2 cups all-purpose flour
▢2 teaspoons baking powder
▢1 teaspoon baking soda
▢2 1/2 teaspoons Pumpkin Pie Spice
▢1/2 teaspoon salt
▢1 Fifteen ounce can pumpkin puree
▢2 cups granulated sugar
▢4 eggs
▢1 cup vegetable oil
Cream Cheese Icing
▢1 batch Cream Cheese Icing
Instructions
Preheat the oven to 350°. Grease a 9×13-inch baking pan.
In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix with a whisk in the bowl until combined.

In a separate medium sized bowl mix pumpkin, sugar, oil, and eggs until well combined and smooth.
Add the pumpkin mixture to the dry ingredients and mix until well combined.

Spread evenly into the prepared baking pan.

Bake in the preheated oven for 25-35 minutes, the squares are done when the top springs back when lightly pressed.
Remove from the oven and cool completely.
Prepare one batch of cream cheese icing
Notes
You can either ice the whole pan of squares or slice the pan into squares and pipe a swirl of cream cheese icing onto the top of each square.

Nutrition
Calories: 114kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 105mg | Potassium: 57mg | Fiber: 0.3g | Sugar: 17g | Vitamin A: 47IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 1mg