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Peter Pumpkin Squares
1 (16 ounce) can pumpkin
1 2/3 cups firmly packed brown sugar
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
Heat oven to 350 degrees F. Grease a 15 x 10 x 1-inch jellyroll pan.
Combine pumpkin, sugar, eggs and oil, mixing until well blended.
Add combined flour, oats, cinnamon, baking powder, baking soda and salt; mix well.
Pour into prepared pan, spreading evenly.
Bake for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
Frosting: Beat together cream cheese, butter and vanilla extract until well blended.
Gradually add sugar, beating smooth.
Spread frosting over cold cake and sprinkle with nuts.
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