These cake-like treats are moist and spicy-and great with milk.
Recipe information
Yield
Makes 24
Ingredients
2 cups all purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil
1 cup raisins
6 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature
Preparation
Step 1
Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
Step 2
Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.
