Recipe Background
Mom's Pumpkin Squares bring cozy autumn spices and creamy frosting to the table.
Baking Mom's Pumpkin Squares fills the kitchen with a comforting blend of spices. The subtle cinnamon and nutmeg mingle with the warmth of pumpkin, creating an aroma that practically wraps the room in a cozy blanket. Perfect for sharing with loved ones, these squares offer a taste reminiscent of crisp autumn days and family gatherings. Each bite captures the rich pumpkin flavor with a tender, moist texture that's both satisfying and nostalgic.
Whipping up this recipe is a breeze. The batter, a rich golden hue from the pumpkin, comes together smoothly. The key is to mix just until combined after adding the dry ingredients, ensuring a light and airy crumb. The cream cheese frosting adds a layer of creamy sweetness, balancing the spice and providing a smooth contrast to the cake's lightness. Softened butter and cream cheese whip together effortlessly, leaving you with a spreadable delight that crowns each square beautifully.
These pumpkin squares are a crowd-pleaser, making them an ideal dessert for gatherings of any size. Their approachable flavor and easy preparation mean you can spend more time enjoying company and less time in the kitchen. Whether for a holiday feast or a simple weekend treat, they carry the warmth of home in every slice.
Ingredients
For the squares:
- 4 eggs
- 1 1/2 cups sugar
- 1 cup canola or vegetable oil
- 1 (15-ounce) can pumpkin puree
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- nutmeg to taste
For the frosting:
- 1/2 cup butter softened
- 1 (8-ounce) package cream cheese softened
- 3 cups powdered sugar
Directions
- Preheat the oven to 350 degrees F.
- Lightly grease a 13x18-inch rimmed cookie sheet.
- In a large mixing bowl, mix the eggs, the sugar, the oil, and the pumpkin until creamy.
- Add the flour, the baking powder, the salt, the baking soda, the cinnamon, and the nutmeg, mixing well.
- Pour the batter into the prepared cookie sheet.
- Bake until a toothpick comes out clean, about 20-25 minutes.
- Allow the cake to cool completely.
- Place the butter and the cream cheese in a medium-sized bowl.
- Use a hand mixer to cream them together.
- Add the powdered sugar to the cream cheese mixture and mix together until smooth and creamy.
- Spread the frosting evenly over the completely cooled cake.
- Serve.
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