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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 15 |
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I got this recipe a long time ago, and make it every year for bake-sales, Halloween, etc. The spices blend very well, and it goes great with a cheesecake top stirred in or cream cheese icing. Ingredients:
2 cups all-purpose flour |
1 teaspoon ground cinnamon |
1 teaspoon baking soda |
1/2 teaspoon ground ginger |
1/2 teaspoon ground mace |
1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/4 teaspoon allspice |
1/4 teaspoon ground nutmeg |
2 cups granulated sugar |
3 large eggs, beaten |
1 cup vegetable oil |
1 cup canned pumpkin |
Directions:
1. Combine all the dry ingredients in one bowl and mix well. Stir in beaten eggs, oil, and canned pumpkin until thoroughly mixed. Spread batter into an ungreased 15 x 10 x 1-inch baking pan. Add the cheesecake top if desired.
2. Bake in a 325F oven for 30 minutes. Cool and frost with cream cheese frosting if desired. Cut into bars.
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