Original Post by Teri in Feb, 2010

Fall is a great time to gather up all those pumpkins and squash and store them under your bed for a winter delight. Yes, the bedroom is the perfect dry place to store those winter squashes. Then on a cold dreary winter day, pull those pumpkins out, cut in half, dig out the seeds and bake open side down until soft. Let the pumpkins cool, then dig out and run through a food processor until soft and mushy. (You can do this process ahead of time and freeze the pumpkin for later). Then follow the recipe for a “real treat”. Don’t forget to frost with Lucy’s Cream Cheese Frosting.

Ingredients:

• 4 large eggs
• 2 cups sugar
• 1 cup vegetable oil
• 15 oz fresh, cooked pumpkin
• 2 cups all-purpose flour
• 2 tsp Ground Cinnamon
• 1 tsp Baking Soda
• ½ tsp Sea Salt
• 2 tsp baking powder
• ½ tsp Ginger Root
• ¼ tsp Ground Cloves
• Lucy’s Cream Cheese Frosting

Instructions:

Heat oven to 350 degrees.

Lightly grease bottom and sides of jelly roll pan (15 ½ x 10 ½ x 1) with shortening.

Beat eggs, sugar, oil and pumpkin in large bowl until smooth. Stir in flour, baking powder, Cinnamon, Baking Soda, Salt, Ginger and Cloves. Spread in pan.

Bake 25-30 minutes or until light brown. Cool completely in pan on wire rack, about 2 hours. Frost with Lucy’s Cream Cheese Frosting.

For bars, cut into 7 rows by 7 rows.

Store covered in refrigerator.