I have definitely got a love/hate relationship with baking. it is something that I sincerely enjoy, however alas the stop product always turns out soo delicious it's far tough to turn down seconds and thirds. due to this, I decided to in no way bake some thing until I know i will supply away most of it to circle of relatives or buddies tomorrow.
I had those identical suitable intentions the alternative day when I made those pumpkin bars, but sadly handiest a quarter of the pan made it out of the residence. The rest, my husband and that i devoured inside 2 days. Don't worry, I combated that with a few salad eating & simply preserving my macros on factor the days following. a few days you just must permit yourself indulge a bit. it's all about balance ;) lol
Ingredients
4 eggs
1 2/3 c sugar
1 c canola oil
1 can (15 oz) pumpkin
2 c flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
Directions:
In a bowl, beat eggs, sugar, oil & pumpkin. Combine flour, cinnamon, baking powder, baking soda, & salt and them gradually add to pumpkin mixture.
Lightly coat jelly roll pan with cooking spray and pour mixture in. (I like my KitchenAid Jelly Roll Pan)
Bake at 350* for 25-30 minutes.
Cool completely before frosting.
Cream Cheese Frosting-
1 pkg (8 oz) cream cheese, softened
1/4 c butter, softened
1 tsp vanilla
1/2 pkg powdered sugar (about half of a 2 pound bag)
Beat ingredients together in small bowl until smooth.
