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Peter Pumpkin Squares




  • 1 (16 ounce) can pumpkin
  • 1 2/3 cups firmly packed brown sugar
  • 4 eggs
  • 1 1/2 cups quick or old-fashioned oats (uncooked)
  • 1 tablespoon cinnamon
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 1 1/2 cups all-purpose flour


  • 1 (3 ounce) package cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup chopped nuts


  1. Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
  2. Combine pumpkin, sugar, eggs and oil, mixing until well blended.
  3. Add combined flour, oats, cinnamon, baking powder, baking soda and salt; mix well.
  4. Pour into prepared pan, spreading evenly.
  5. Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool completely.
  7. Frosting: Beat together cream cheese, butter and vanilla extract until well blended.
  8. Gradually add sugar, beating smooth.
  9. Spread frosting over cold cake and sprinkle with nuts.


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