I feel like the biggest slacker on this blog lately, but my sweet little miss is
really trying to drag out these last few days of pregnancy. So to make myself feel a little less guilty, I whipped up one of my all time favorite fall baked goods to share with all of you today! I wanted to blog about these last year, but for whatever reason, never got around to it.
Preheat oven to 350. Line a 11x15" pan with foil.
Mix together:
2 c. crushed graham crackers or gingersnap crumbs
7 T. melted butter
1/4 c. sugar
Spread mixture into baking pan and flatten/smooth out to make an even crust.
(**Side note: I have used 1 1/2 c. graham cracker crumbs, and it still works. So if you have little hands at your house that steal graham crackers like I have at mine, you'll be fine. Also. 7 tablespoons of butter is 1 tablespoon short of one stick, so I generally just use an entire stick of butter)
Bake for approximately 6 minutes; or until fragrant. Cool completely.
Then, mix together:
2 c. flour
2 tsp. cinnamon
1 2/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
Add:
4 eggs
1 can (15oz) pumpkin puree
1 c. vegetable oil
Pour on top of graham cracker crust and bake at 350 for 25-30 minutes. Cool completely and frost with your favorite homemade OR store bought cream cheese frosting. Feel free to sprinkle with any fall/Halloween sprinkles, or just leave plain.
These are delicious and perfect to take to any gathering this fall!!
