Pumpkin Squares with Cream Cheese Frosting {Cooking with Essential Oils Series}

 PUMPKIN SQUARE INGREDIENTS:

4 eggs
1 and 2/3 cup granulated sugar
1 cup oil
2 cups all-purpose flour
1 (16-ounce) can pumpkin
2 teaspoons baking powder
2 drops Cinnamon Bark Essential Oil (or 2 teaspoons ground cinnamon)
2 drops Nutmeg Essential Oil (or 1/8 teaspoon nutmeg)
1 teaspoon baking soda
1 teaspoon salt


FROSTING RECIPE
2 (3-ounce) packages cream cheese
1 cup butter (2 sticks)
2 teaspoons vanilla extract
3 and 3/4 cups powdered sugar

INSTRUCTIONS:
Preheat oven to 350 degrees. In a large bowl, beat together the eggs, oil, sugar, pumpkin, Cinnamon Bark EO and Nutmeg EO until light and fluffy. In another bowl, sift together flour, baking powder, salt and baking soda. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15×10 jelly roll pan (just a cookie sheet with sides!).

Bake at 350 degrees for 25-30 minutes. Let cool.

CREAM CHEESE FROSTING:
Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar and stir until mixture is smooth. Wait for pumpkin squares to cool, then frost and cut into squares.
Makes about 2 dozen delicious squares. I dare ya not to eat them all yourself.

{Recipe adapted from www.theinspiredroom.net}