Theresa Stroda's Yummy Pumpkin Cake with cream cheese frosting

Yum, yum, yummy! Theresa Stroda make this recipe for a couple of groups that visited Moose Creek Pumpkin Patch. They were so good that we couldn’t stop eating them . . . and of course I asked for the recipe.

She used a new variety of pumpkin that she and Greg planted this year—Autumn Buckskin. As shown below, it has a bright orange color and, also, a slightly sweet taste, perfect for desserts!

Theresa’s recipe is titled “Pumpkin Cake Bars” but since they are cake-like, I renamed them. (Think if you baked them in a larger pan, they would be more bar-like). I did add chopped walnuts to the top.

Thank you for sharing the recipe Theresa.  

Theresa Storda's  Yummy Pumpkin Cake w/ cream cheese frosting  15”x10” cake

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable (canola) oil

2 cups pumpkin puree (or a 16-oz. can plain pumpkin)

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1. In mixing bowl combine eggs, sugar, oil and pumpkin until light and fluffy. 
   
2. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly.
   
   
   
   
3. Spread batter in ungreased 15x1x1” baking pan. (I lined my pan with foil and sprayed it lightly.)
   
   
   
   
4. Bake in a preheated 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
   
5. Cool and ice. Sprinkle with chopped walnuts if desired.
   
   
   

Icing

3 oz. cream cheese

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar 
Chopped walnuts, optional

Cream together cream cheese and butter. Stir in vanilla. Gradually add powdered sugar, beating until mixture is smooth. Frost cooled bars. 

About the Autumn Buckskin Pumpkin -- pictured below, we used our Buckskin as a Thanksgiving Centerpiece, then cut it up, roasted it and turned in into pumpkin puree. This variety of pumpkin was bred to produce sweet, orange flesh. 

Click here for instructions on how to make homemade pumpkin puree.

Recipe without photos . . .

Theresa Storda's  Yummy Pumpkin Cake w/ cream cheese frosting  15”x10” cake

4 eggs

1 2/3 cups granulated sugar

1 cup vegetable (canola) oil

2 cups pumpkin puree (or a 16-oz. can plain pumpkin)

2 cups all purpose flour

2 teaspoons ground cinnamon

1 teaspoon salt

2 teaspoons baking powder

1 teaspoon baking soda

1. In mixing bowl combine eggs, sugar, oil and pumpkin until light and fluffy. 
2. Stir together flour, baking powder, cinnamon, salt and baking soda. Add to pumpkin mixture, blending thoroughly.
3. Spread batter in ungreased 15x1x1” baking pan. (I lined my pan with foil and sprayed it lightly.)
4. Bake in a preheated 350° oven for 25 to 30 minutes or until toothpick inserted in center comes out clean.
5. Cool and ice. Sprinkle with chopped walnuts if desired.

Icing

3 oz. cream cheese

1/2 cup butter, softened

1 teaspoon vanilla

2 cups powdered sugar 
Chopped walnuts, optional

Cream together cream cheese and butter. Stir in vanilla. Gradually add powdered sugar, beating until mixture is smooth. Frost cooled bars. 

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