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Judy (Husk) Schindler posted this recipe on facebook today. I'm going to whip this recipe up right now because it looks so good.

Judy is the granddaughter of one of our neighbors

when I was a little girl - Maude Whitsett. The memories I have of Maude are dreamy. She always wore a dress with an apron and her kitchen was so welcoming and cozy. I spent many hours there with her granddaughters. Memories... aren't they wonderful?


1 15 oz can pumpkin

2 eggs

2 cup flour

1 cup sugar

1/2 cup oil

1/4 tsp ground ginger

1/8 tsp ground cloves

1 tsp cinnamon

1 tsp vanilla

1/2 tsp salt

1 tsp baking powder

1/2 tsp baking soda


4 oz cream cheese

3 tbsp butter softened

1 tsp milk

1 tsp vanilla

1 cup powdered sugar


1. Preheat oven to 350°F. Line a 9×9 inch pan with parchment paper and spray lightly with non-stick cooking spray. Set aside.

2. In a large bowl whisk together flour, sugar, ground ginger, baking soda, baking powder, salt, ground cloves and cinnamon. Create a well in the center of the dry ingredients.

3. In the bowl of a stand mixer combine the eggs, vanilla, oil and pumpkin on medium speed until light and fluffy. Stir gently, just until combined.

4. Pour into a pan and bake for 30-35 minutes or until a toothpick inserted comes out clean. Transfer to a wire rack and allow to cool completely.

5. When completely cooled, frost.

6. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again.

7. You may need to add a little milk to make it spreadable if your butter wasn’t soft enough.

8. Spread frosting evenly on top of cake. Cut the bar into any size you like.

Right: Freshly baked and frosted

Bottom: Ready to serve with a good cup of coffee.

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