2 cups all-purpose flour
1 1/2 cups sugar
2 teaspoons Clabber Girl Baking Powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 16-ounce can pumpkin
1 cup cooking oil
4 beaten eggs
1 cup chopped walnuts
1/2 recipe Cream Cheese Frosting
(see frosting recipe, below)
In a large mixing bowl stir together flour, sugar, Clabber Girl Baking Powder, cinnamon, baking soda, salt, and cloves. Stir in pumpkin, oil, and eggs till thoroughly combined. Stir in nuts.
Spread batter into an ungreased 15x10x1-inch baking pan. Bake in a 350° oven for 25 to 30 minutes or till a toothpick inserted in the center comes out clean. Completely cool in the pan on a wire rack. Frost with Cream Cheese Frosting.
May be cut into rectangular bars, or 2-1/2 inch squares. To make triangles, cut into squares and cut each square diagonally. To make diamond shapes, make parallel cuts 1 to 1-1/2 inches apart down the length of the pan. Cut diagonally across the lengthwise cuts 1 to 1-1/2 inches apart.
Store, covered, in the refrigerator. Makes 48.
Cream Cheese Frosting: In large mixing bowl, beat two 3-oz. pkgs. cream cheese, 1/2 cup softened margarine or butter and 2 teaspoons vanilla. Add 2 cups powdered sugar, beating well. Gradually beat in 2-1/2 to 2-3/4 more cups powdered sugar until spreading consistency. Makes 3 cups.