Usually a fall favorite in my home, but craving these now…
1 cup of sugar
1 cup of oil
15 oz can of pumpkin
1 teaspoon vanilla
2 cups of sifted Pamelas Baking and Pancake Mix
1 teaspoon ground cinnamon
8 oz package of cream cheese
½ cup butter, softened
2 cups sifted confectioners’ sugar
1-teaspoon vanilla extract
(NOTE: If not using Pamela’s, use the same amount of an all-purpose baking flour, 2 teaspoons of baking powder, 1 teaspoon of salt, and 1 teaspoon of baking soda.)
Preheat oven to 350
Combine eggs, sugar, oil, pumpkin, and vanilla. Mix at medium speed until fluffy. Combine the Baking mix and cinnamon. Add dry ingredients to the pumpkin mixture and mix at low-speed until thoroughly combined and batter is smooth. Spread the batter into a greased 13×10 in baking pan.
Bake for about 30 minutes. Let cool completely before frosting.
To make the icing:
Mix the cream cheese and butter in a medium bowl until smooth.
Add Sugar and mix at low speed until combined. Stir in vanilla.