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Today I’m sharing one of my favorite fall treats: pumpkin squares topped with cream cheese frosting. Baking with pumpkin is one of the small pleasures of the season. These bars are rich, moist and easy to make — a recipe I’ve used for years from an old junior league cookbook. They’re simple, they yield a lot, and even people who don’t usually love pumpkin often end up loving these.
We take a pan of these to neighborhood gatherings, school events and family get-togethers throughout the season. They disappear fast and are always a hit.
And yes, pumpkin does bring a little goodness to the table too.
PUMPKIN SQUARE INGREDIENTS:
- 4 eggs
- 1 and 2/3 cup granulated sugar
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 1 (16-ounce) can pumpkin
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/8 teaspoon ground nutmeg
FROSTING RECIPE
- 2 (3-ounce) packages cream cheese, softened
- 1 cup butter (2 sticks), softened
- 2 teaspoons vanilla extract
- 3 and 3/4 cups powdered sugar
INSTRUCTIONS:
Preheat the oven to 350°F (175°C). In a large bowl, beat the eggs, sugar, oil and pumpkin until the mixture is light and slightly fluffy. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and nutmeg. Gradually combine the dry ingredients with the pumpkin mixture until well blended.
Spread the batter evenly in an ungreased 15×10-inch jelly roll pan (a rimmed cookie sheet). Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and allow the bars to cool completely in the pan before frosting.
CREAM CHEESE FROSTING:
Beat the softened cream cheese and butter together until smooth. Stir in the vanilla. Gradually add the powdered sugar and mix until the frosting is creamy and free of lumps. When the pumpkin squares are fully cooled, spread the frosting evenly over the top and cut into squares.
This recipe makes about two dozen squares, depending on how large you cut them. They keep well stored in an airtight container in the refrigerator for several days and are delicious slightly chilled or at room temperature.
Come on over and help me eat these!
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***Catch up with the 6th annual Fall Nesting — 31 Days of Falling for Fall series!***
It’s not just about pumpkins and scarecrows — this series covers many small ways to enjoy the season.
Day One, Day Two, Day Three, Day Four, Day Five, Day Six, Day Seven, Day Eight, Day Nine, Day Ten, Day Eleven, Day Twelve, Day Thirteen, Day Fourteen, Day Fifteen, Day Sixteen, Day Seventeen, Day Eighteen, Day Nineteen, Day Twenty, Day Twenty-One, Day Twenty-Two, Day Twenty-Three, Day Twenty-Four, Day Twenty-Five — Today is Day Twenty Six!
Join fellow fall lovers and celebrate the season together at the Fall Nesting Link Up Party.