Ingredients
For the Pumpkin Squares
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground cloves
- 4 large eggs
- 1 ⅔ cups granulated sugar
- 1 cup vegetable oil
- 1 (15-ounce) can pure pumpkin puree
For the Cream Cheese Frosting
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Ground cinnamon for garnish (optional)
Instructions
- Prepare the Batter: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan or line it with parchment paper to prevent sticking. In a medium bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. In a separate large bowl, beat the eggs, sugar, and vegetable oil until the mixture is smooth. Stir in the pumpkin puree until fully combined. Gradually add the dry ingredient mixture to the wet ingredients, gently mixing until just incorporated to avoid overmixing which can toughen the cake.
- Bake the Pumpkin Squares: Pour the prepared batter evenly into the greased or lined baking pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the pumpkin squares to cool completely in the pan on a wire rack to ensure they hold their shape when cut.
- Cut Before Frosting: After the pumpkin squares have fully cooled, use a sharp knife to cut the cake into 15 equal squares. Arrange the squares slightly apart on a tray or serving plate, making them ready for frosting.
- Make the Frosting: In a mixing bowl, beat the softened cream cheese and unsalted butter together until the mixture is light and fluffy. Gradually add the powdered sugar, one cup at a time, beating well after each addition to ensure a smooth frosting. Stir in the vanilla extract until fully incorporated and smooth.
- Frost the Squares: Using a small offset spatula or a spoon, spread a generous swirl of cream cheese frosting on top of each pumpkin square. For an extra touch of flavor and decoration, lightly sprinkle ground cinnamon on the frosted squares if desired. Serve immediately or refrigerate until ready to eat.
Notes
- Make sure the pumpkin squares are completely cooled before frosting to prevent the frosting from melting.
- You can substitute vegetable oil with melted coconut oil or another neutral oil if preferred.
- To make cutting easier and cleaner, chill the squares in the refrigerator for 30 minutes before frosting.
- For a dairy-free version, use dairy-free cream cheese and butter alternatives.
- Store leftovers covered in the refrigerator for up to 4 days to keep them fresh.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
