Before I post this recipe, I want to give full credit to Dr. Deborah Dean, a professor of mine from BYU who first introduced me to these delightful treats! I hope she won't mind my re-posting the recipe here. I just made these again the other day, and think that they are a wonderful fall dessert.4 eggs
1 16oz. can pumpkin
2 cups sugar
1 cup oil
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 tsp cinnamon
1 tsp baking soda
Mix ingredients thoroughly. Pour batter onto large, greased cookie sheet (similar to a jelly-roll pan). Bake at 350 degrees for about 20-25 minutes. When cooled, frost with the following cream cheese frosting. (We make ours with Tofutti cream cheese, and no one has ever been able to tell the difference, a fact I'm fairly proud of!)
1 package cream cheese
6 tablespoons butter
1 teaspoon vanilla
3-5 cups powdered sugar depending on your sweetness preference. (we use 3-4)
2-3 tablespoons milk (if needed to thin the frosting to spreadable consistency. We don't usually need it, but the Tofutti cream cheese may not be as stiff as the real stuff...)
