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Pumpkin Squares

Irresistibly Soft Pumpkin Squares with Creamy Frosting

These Pumpkin Squares are an irresistible autumn treat, featuring a soft texture and creamy frosting.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 12 squares
Course: easy cakes
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pumpkin Squares
  • 2 cups all-purpose flour This forms the cake's base, giving structure to your delightful squares.
  • 1 teaspoon baking powder Helps the squares rise and attain a fluffy texture.
  • 1 teaspoon baking soda Works alongside the baking powder for extra leavening power.
  • 1 teaspoon salt Enhances the sweetness and balances flavors beautifully.
  • 1 tablespoon cinnamon Infuses warm spice, making your kitchen smell like fall.
  • 1 teaspoon nutmeg Adds a hint of nutty flavor, complementing the pumpkin perfectly.
  • 1 teaspoon cloves A pinch of clove brings an aromatic touch that pairs wonderfully with other spices.
  • 4 large eggs Binds the ingredients together and adds moisture.
  • 2 cups sugar Sweetens the squares, making them irresistibly delightful.
  • 1 cup vegetable oil Keeps the squares moist and tender.
  • 1 cup pumpkin puree The star ingredient, giving these squares their rich flavor and vibrant color.
For the Cream Cheese Frosting
  • 1 cup cream cheese Brings a creamy texture, creating a luscious topping for the squares.
  • ½ cup butter Adds richness and helps the frosting spread smoothly.
  • 3 cups powdered sugar Provides sweetness and gives the frosting its classic fluffy consistency.
  • 1 teaspoon vanilla extract Enhances the overall flavor of the frosting, making it even more delectable.
For Dusting
  • ground cinnamon A finishing touch that adds warmth and a beautiful presentation to your Pumpkin Squares.

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Electric mixer

Method
 

Step-by-Step Instructions for Pumpkin Squares
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
  3. In a large mixing bowl, beat together the eggs, sugar, and vegetable oil until smooth. Incorporate pumpkin puree into this mixture.
  4. Gradually add the dry mixture to the wet ingredients, stirring gently until just incorporated.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
  6. Allow the pumpkin squares to cool completely in the pan, which may take around 30 minutes.
  7. In a mixing bowl, beat the cream cheese and butter until fluffy. Gradually add the powdered sugar and mix in the vanilla extract.
  8. Once cooled, cut the squares and frost each one generously with the cream cheese frosting.
  9. Dust each frosted square with ground cinnamon for presentation.

Nutrition

Serving: 1squareCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 2500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Use fresh pumpkin puree for the best flavor, and ensure squares are completely cooled before frosting for perfect results.

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