- the cooler days and crisp nights (yes, I even love the rain! I'm a true Oregonian!)
- the outdoors turning shades of red, orange, yellow and brown
- falling leaves
- pumpkins and apples
- the start of school and football season--Go Oregon Ducks! Go Ohio State Buckeyes!
- getting to wear jeans and corduroy pants with sweatshirts and cozy sweaters (I am sooo NOT a hot weather girl!)
- lots of homemade baked goods and comfort foods for dinner
- curling up with a blanket to watch movies and sip hot cider
- watching Little Women for the thousanth time and saying all the lines by heart
- celebrating birthdays (my friend Christine's at the end of September, my aunt & uncle's/my sister-in-law's/my nephew's and mine in October, Maddie's and Keith's in November)
1 cup all purpose flour & 1 cup whole wheat flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 15-ounce can solid pack pumpkin
4 large eggs
3/4 cup vegetable oil (I used 3/4 cup unsweetened applesauce instead...very moist without the fat!)
1 cup raisins (I like golden raisins)
8 ounces cream cheese, room temperature
1 cup powdered sugar
1/3 cup butter, room temperature
Preheat the oven to 350°F. Grease 15 1/2 x 10 1/2 x 1-inch baking sheet. Stir first 8 ingredients in large bowl to blend. Add pumpkin, eggs and oil and beat until blended. Mix in raisins. Spread batter in prepared pan. Bake until tester inserted into center comes out clean, about 25 minutes. Cool in pan on rack.
Beat cream cheese, powdered sugar and butter in medium bowl to blend. Spread frosting over cake in thin layer. (Can be prepared 1 day ahead. Refrigerate until cold, then cover and keep refrigerated.) Cut cake into bars and serve.
Note: I didn't read the directions carefully the first time, so I made it in a 13x9 inch baking dish. If you do that, it'll need to bake for about 35-40 minutes.