Pumpkin Bars

This easy pumpkin sheet cake tastes just like pumpkin pie.  It is very quickly assembled once you have pumpkin puree.  We often bake a large amount in the fall, scrape the flesh, puree it, and can it for use throughout the year.  We adapted this from a recipe from one found in the 1993 Farm Recipes and Food Secrets from the Norske Nook by Helen Myhre and Mona Vold.

4 eggs
1 cup vegetable oil
2 cups sugar
2 cups pumpkin puree
2 cups flour
1½ teaspoons salt
2 teaspoons baking powder
½ teaspoon ground cloves
2 teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon freshly ground nutmeg
1 batch Chevre Frosting

Preheat oven to 350º F.  Butter and flour an 8x12” cake pan.  

Beat together the eggs, oil, sugar and pumpkin puree until creamy.  It is easiest to do this with an electric mixer.

Sift together the flour, salt, baking powder, and ground spices.  Mix 1/3 at a time into the wet ingredients, stirring well to eliminate all lumps. 

Pour into the prepared 8x12” pan.  Bake for 45 minutes or until a knife comes out clean. 

Prepare the chevre frosting as detailed in the Carrot Cupcake recipe.  Frost after the cake has completely cooled.  

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