Pumpkin Squares

4 Eggs
1 ¾ cups sugar
1 cup vegetable or canola oil
1 27-ounce can pumpkin
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground cloves
1 teaspoon baking soda
1 recipe Cream Cheese Frosting

Cream Cheese Frosting
1 8 - ounce package cream cheese, softened
¼ cup butter or margarine, softened
2 ½ cups powdered sugar
Hot water, as needed (optional)

Preheat oven to 350 degrees. Beat eggs in a large bowl until light and foamy, beat in sugar and oil. Add pumpkin and stir until well mixed. In a separate bowl sift together flour, baking powder, salt, cinnamon, cloves, and baking soda; add to pumpkin mixture and stir well. Pour into two ungreased 9x13-inch pans or one 13x18-inch sheet cake pan and bake for 20 to 25 minutes. Allow to cool. Beat cream cheese and butter or margarine until very soft. Add powdered sugar and beat on Medium speed until well creamed and fluffy. If frosting is not spreadable, add hot water 1 teaspoon at a time until frosting is soft enough to spread. Frost with Cream Cheese Frosting. Makes 20 squares

**I made half a batch, but soon realized I should have made more. They are delicious and would be wonderful to give to a friend.

IHOP Pumpkin Pancakes

2 eggs

1 1/4 cup buttermilk

4 tbsp butter, milk

3 tbsp canned pumpkin

1/4 cup sugar

1/4 tsp salt

1 1/4 cups flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp cinnamon

1/4 tsp allspice

Heat griddle to 350 degrees. Coat pan with with cooking spray. Combine eggs, buttermilk, butter, pumpkin, sugar, and salt in large bowl and mix. Combine remaining ingredients in a small bowl. Add dry ingredients to wet ingredients and blend until smooth. Pour the batter 1/4 cup portions. Turn pancakes when batter stops bublling and edges begin to harden. Serve with syrup or whipped cream.