Pumpkin Sheet Cake

Only a week left until Thanksgiving and already fall is out of the stores. I hate that. I went shopping for fall decor yesterday and all that was left was the cheesy clearanced items, most of them left over from Halloween. Christmas has taken over. Now don't get me wrong, I love Christmas. So much. But there is a time and a place. And time is the day after thanksgiving, starting at 12:01. (Have you seen those people who camp out at Best Buy? It's a family tradition to dry by.) I'm totally rambling, but my point is, I thought I'd try and get in a few more fall recipes before all the Christmas baking takes over, because they are different.

There a million recipes out there for a pumpkin type bread/cake and a frosting involving cream cheese goodness. This is another one of those that I have fallen in love with. I made it last night for a girls Bunco night I hosted, and it was a huge hit. I love this recipe because it makes a ton, sheet pans are big! I'm sure it would work just fine in a 9 x 13 pan too. It's a good, quick, no special ingredients needed kind of recipe. It calls for oil, which I think makes the cake extra moist. If you're looking for a last minute recipe to feed the family in town, whip this up.



Pumpkin Bars

Mix these ingredients:
4 eggs
1 2/3 cup sugar
1 cup oil
15 oz. can pumpkin

In separate bowl mix these ingredients:
2 cups flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. salt
1 tsp. soda

Mix together. Pour into sheet pan. (Or 9x 13)

Bake at 350 for 20-25 minutes (Adjust cooking time for other pans)


Frosting:
4 oz. cream cheese
1/2 cup butter
3 1/2 cup powdered sugar
1 tsp. vanilla