Resources

Materials:

• Pumpkin Eye by Denise Fleming

Ingredients for Pumpkin Squares from Debra F. Weber

• 4 eggs
• 1-2/3 cups sugar
• 1 cup canola oil
• 1 27-oz can pumpkin purée
• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
  

For the Frosting:

• 1/2 cup butter, softened
• 8 oz. cream cheese, softened
• 2 cups confectioner's sugar
• 1 teaspoon vanilla
• 3 mixing bowls
• spoon for stirring
• rimmed cookie sheet or jelly roll pan

Goals:

Students will "apply appropriate techniques, tools, and formulas to determine measurements." --Massachusetts Mathematics Curriculum Frameworks

Resource Instructions

1. Preheat oven to 350°F.
2. In a large bowl, mix the eggs,sugar, oil and pumpkin.
3. In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice and baking soda.
4. Add the dry ingredients to the pumpkin mixture and mix well.
5. Pour into a large, rimmed cookie sheet and bake for 20-25 minutes.
6. Remove from oven and allow to cool before frosting.
7. For the frosting: Cream the butter, cream cheese and sugar together. Blend in the vanilla. Spread over the pumpkin squares when cool.

Extensions:

Make an extra batch to donate to a local community meal.

Related Resources
www.denisefleming.com/

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