Pumpkins!

Here's a sneak peak of a card I made for a Sweet Sketch Wednesday challenge later this month:


Don't forget to visit Sweet Sketch Wednesday this week to see the latest sketch! (It's not this one!)

As promised, here's the recipe for the pumpkin squares I posted about yesterday. Note: If you don't have a jelly roll pan, a large cookie sheet with rolled sides works. Also, when I made these yesterday, I cut the oil to 3/4 cup. They still came out nice and moist. Enjoy!

COURTNEY’S PUMPKIN BARS

Blend:
4 eggs
1 cup salad oil
2 cups sugar
15oz can pumpkin

Combine:
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon clove
1/2 teaspoon nutmeg

Stir into blended mixture.
Bake in jelly roll pan 350 degrees for 20 minutes.
(I use a rectangle cake pan 9x13 or whatever)

frosting:
6oz cream cheese
1/2 cup margarine
1 Tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar