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Paul Rainbow, an accountant from Santa Ana, CA, sent us this recipe in 1976 for the chance at and a little recognition. The recipe—built from a handful of pantry staples including canned pumpkin and a healthy dose of cinnamon—veers classic. For the encore, we gave it a modern finish, piping a thick swoosh of the cream cheese frosting onto each bar.
Ingredients
2cupsall-purpose flour
2tsp.baking powder
2tsp.ground cinnamon
1tsp.baking soda
1 (15-oz.) canpumpkin
1 2/3cupsgranulated sugar
4eggs
1cupvegetable oil
3/4cuppepitas or chopped pecans (optional)
6oz.cream cheese, softened
1/2cupbutter, softened
2tsp.vanilla
4cupspowdered sugar
Pepitas or pecan halves (optional)
Directions
Preheat oven to 350°F. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and 1/4 tsp. salt.
In a large bowl beat pumpkin, granulated sugar, eggs, and oil on medium until well combined. Add flour mixture; beat on low until combined. Stir in pepitas (if using). Spread batter evenly in an ungreased 15x10-inch baking pan.
Bake until a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack.
For frosting, in a large bowl beat cream cheese, butter, and vanilla on medium until fluffy. Gradually add powdered sugar, beating until smooth. Spread or pipe frosting over cooled cake. If you like, sprinkle with pepitas and additional cinnamon. Cut into bars. Store bars, covered, in the refrigerator.
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