1cupsifted all purpose flourspooned and swept carefully
1teaspoonbaking powder
½teaspoonbaking soda
½teaspoonsalt
1teaspooncinnamon
1cuppumpkincanned
2largeeggs
¾cupsugar
½cupvegetable oil
⅓cuptoasted walnut pieces
Boiled Frosting:
1 ½tablespoonsflour
½cupmilk
8tablespoonsbuttersalted add pinch of salt if using unsalted
½cupgranulated sugar
1teaspoonvanilla extract
Instructions
Preheat oven to 350 degree F. Line a 9 inch metal pan with nonstick foil or spray with cooking spray.
Stir or sift together the pre-sifted flour, baking powder, baking soda, cinnamon and salt. Set aside.
In another bowl, stir together pumpkin, eggs, sugar and oil. Beat until well mixed.
Stir flour mixture into pumpkin mixture. Stir in toasted walnuts. Spread batter in pan and bake for 25 minutes or until cake springs back and seems done.
Let cool on a rack While cake is cooling, begin preparing the icing. The boiled milk mixture will need time to cool.
Boiled Frosting
In a small but heavy saucepan, whisk together flour and milk. Turn heat to medium and cook, whisking constantly, until mixture thickens and becomes gravy-like. Remove from heat and let cool completely.
In a mixing bowl, beat butter and sugar until fluffy. Beat in vanilla. Beat in cooled milk/flour mixture then beat and beat and beat with an electric mixer until the graininess goes away.
Spread over bars. Cut however many you want.....I cut 16 really small pieces, but 12 is more practical.