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Why You’ll Love My Recipe
There’s something magical about fall! As the leaves start changing colors and the temperature drops, we all seem to collectively remember just how much we love pumpkins. It can be hard to find anything pumpkin-related in stores throughout the rest of the year; but with this pumpkin squares recipe you won’t have to wait for chilly weather to get your pumpkin spice fix!
The fall season is a time when we all love to indulge in pumpkin-flavored treats, but why limit your peak enjoyment of pumpkins to this one time of year? With this tasty pumpkin cake recipe, you can bring your favorite fall treats into the summer!
Make sure to make your own Pumpkin Pie Spice for this recipe to really give it that extra kick. You can also make your own Cream Cheese Icing!
Karlynn’s Recipe Notes
- Skill Level: This recipe is easy to make and simple to serve! Perfect for parties, bake sales, or family gatherings!
- Total Time: These pumpkin squares come together in just 50 minutes!
- Variations: Not a fan of cream cheese frosting? Try combining icing sugar, vanilla extract, and maple syrup together to make a pourable maple frosting! You could also sprinkle icing sugar over the top of the squares to make them more portable and allow the pumpkin-spice flavor to really shine through!
- Tools For This Recipe: You will need a 9×13 inch baking pan, mixing bowls, a whisk, and a cooling rack to make this recipe! If you’re looking to get fancy with presentation, consider buying a piping bag and tips to use for your icing!
What You’ll Need for Ingredients
Pumpkin Purée: Make sure to reach for canned pumpkin purée for this recipe! Premixed pumpkin pie filling comes with seasonings and egg yolk powder already added in so you can pour it into a pie shell and bake it, where pumpkin purée has no additions, which means you can control the flavors and texture of your cake better!
Cream Cheese Icing: This recipe requires you to have a batch of cream cheese icing ready to go. You can either make it from scratch (my recipe only takes 5 minutes!) or buy it pre-made from the store. Karlynn’s Tip: My cream cheese icing recipe comes together so quickly that you can whip up a batch while your pumpkin squares are baking!
Pumpkin Pie Spice: It’s easy to make your own pumpkin pie spice, but whether you go with your own blend or buy it premade, make sure to store spices in an airtight container in a cool, dry place away from sunlight. When you store your spices correctly (and make sure to use them while they’re still fresh) you’ll be sure to notice that your baked goods pack an extra delicious punch of flavor!
How To Make Pumpkin Squares
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Grease a 9×13 inch baking pan and preheat your oven to 350°F. Then in a large bowl, mix the flour, baking soda, baking powder, pumpkin pie spice, and salt and whisk together to combine.
- In a separate medium-sized bowl, mix pumpkin, sugar, oil and eggs until well combined and smooth.
- Add the pumpkin mixture to the dry ingredients and mix until well combined.
- Spread evenly into the prepared baking pan and bake for 25-36 minutes until a toothpick or cake tester inserted into the centre comes out clean, or the top of the cake springs back when lightly pressed. Remove from the oven and cool completely before icing and slicing into squares.
Karlynn’s Tips and Tricks for the Perfect Pumpkin Squares
- Nicely Iced: If you’re the kind of person who doesn’t like a lot of extra fuss, you can spread your frosting over the whole pan at once before slicing it into squares! This method gives every pumpkin square an even, uniform coating of delicious icing—perfect for when you want everyone to get exactly the same bite. The second method involves cutting the squares first and icing them individually using a piping bag (I like to use a small open star tip). While this takes a little longer, it makes for a slightly fancier presentation and a higher cake-to-frosting ratio for folks who might find cream cheese icing a bit on the rich side.
- Perfectly Portioned: This pumpkin square recipe slices easily into 24 perfect portions of dessert, but if you want to pack them for lunches, enjoy them with a cup of coffee as a snack, or serve them as a buffet treat for a party, feel free to slice them smaller!
Storage Instructions
Refrigerator: Once fully cooled and iced, you can place your pumpkin squares in an airtight container and store them in the fridge for up to three days.
Freezer: It’s best to freeze your pumpkin squares before you frost them. After baking, allow the cake to cool completely then wrap it tightly with cling film and foil, or sealed in a zip-top bag—you can either pre-slice the cake or leave it whole, depending on how much space you have on hand. When you’re ready to eat, let the frozen squares thaw overnight in the fridge, then frost the thawed cake and cut it into squares to serve!
More Delicious Square Recipes
- My Magic Cookie Bars Recipe makes a delicious, chewy treat that you and your family are sure to love!
- Looking for a vegan and gluten-free option for a delicious, easy to make dessert? Give my Frosty Vegan Caramel Chocolate Truffle Squares a try!
- There’s no going wrong with chocolate, cherry, and coconut! Give my Chocolate Cherry Squares a try as an easy bake you can do with your kids!
If you love fall flavors as much as I do, I know that you’ll love these pumpkin squares! On top of being packed with rich, spiced sweetness, they make for a delicious and low-effort dessert or snack!
Give these pumpkin squares a try and let me know more about your favorite pumpkin-flavored treats in the comments below!
Happy Baking!
Karlynn
Pumpkin Squares
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 ½ teaspoons Pumpkin Pie Spice
- ½ teaspoon salt
- 1 Fifteen ounce can pumpkin puree
- 2 cups granulated sugar
- 4 eggs
- 1 cup vegetable oil
Cream Cheese Icing
- 1 batch Cream Cheese Icing
Instructions
- Preheat the oven to 350°. Grease a 9×13-inch baking pan.
- In a large bowl mix the flour, baking soda, baking powder, pumpkin pie spice and salt. Mix with a whisk in the bowl until combined.
- In a separate medium sized bowl mix pumpkin, sugar, oil, and eggs until well combined and smooth.
- Add the pumpkin mixture to the dry ingredients and mix until well combined.
- Spread evenly into the prepared baking pan.
- Bake in the preheated oven for 25-35 minutes, the squares are done when the top springs back when lightly pressed.
- Remove from the oven and cool completely.
- Prepare one batch of cream cheese icing
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Audrey Jesel says
The batter was very watery. I measured everything correctly. It’s also taking a lot longer to cook. How thick souls the batter be?