Page 127 - 201415_TOH_Cookbook

MRS. LABELLE’S
PUMPKIN SQUARES
LABELLE FAMILY, NORTH ATTLEBORO, MA
“I have made this recipe for my children and their classmates, teammates and friends for more than 15 years, and I have yet to encounter anyone who didn’t love
it. If I knew I was serving it to picky eaters, I wouldn’t tell them that the recipe had pumpkin in it or that the frosing had cream cheese in it to avoid turning them of before they tried it. And they always loved it! It is a fall favorite for my family, but friends are happy to see my pumpkin squares any ime of the year. I like to put a candy corn on each square for decoraion.” Kara E. LaBelle
PREPARATION
1. Preheat oven to 350°F. Buter a half sheet (13- by 18-inch) pan or jellyroll pan.
2. In a bowl with an electric mixer or a whisk, beat together the pumpkin, sugar and oil unil smooth. Add the eggs, one at a ime, mixing well between addiions.
3. In a separate bowl, whisk together the lour, baking soda, cinnamon and salt. Add to the pumpkin mix- ture and mix unil evenly blended.
4. Pour the bater into the prepared pan. Bake for 25 minutes. Cool completely.
5. To make the frosing, in a bowl using an electric beater, beat the “daylights” out of the cream cheese, buter, vanilla, confecioners’ sugar and milk unil a smooth, white paste forms. Frost the enire surface of the pumpkin base in an even layer. Before cuing squares, let
the frosing dry out, uncovered, at room temperature or refrigerated.
INGREDIENTS
Makes 24 squares
Pumpkin base: 1 (15-ounce) can solid-pack pumpkin 2 cups granulated sugar 1 cup vegetable oil 4 large eggs, lightly beaten 2 cups all-purpose lour 2 teaspoons baking soda 1 teaspoon ground cinnamon 1/2 teaspoon salt
Frosing: 3 ounces cream cheese, sotened 5 tablespoons buter, sotened 1 teaspoon vanilla extract 1 3/4 cups confecioners’ sugar 4 teaspoons milk
Taste of Home – Page 115