Pumpkin Cake Squares with Cream Cheese Frosting are pieces of moist, spicy pumpkin cake with a creamy frosting.
For years I had been eyeing a recipe for Pumpkin Squares in a cookbook made by my parents' family friends. When deciding what to take to a family picnic, my mom suggested these.
The original recipe called for just cinnamon, but I wanted to use spices similar to my favorite Pumpkin Bread. I found two versions on AllRecipes and decided to pull from each for this recipe.
The result is a spicy, moist pumpkin cake that is frosted with the creamiest cream cheese frosting.
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Prepare the Pan
I chose to bake my cake in a large jelly roll pan that measures 11.5x17-inches. I sprayed with Pam for Baking (a non-stick cooking spray with flour), then lined the bottom with parchment paper and sprayed the top of that as well.
This ensures that the squares will easily come out of the pan for serving.
Bake the Cake
Sift together the dry ingredients in a bowl.
Whisk them to make sure they are well mixed.
In a separate bowl, add the wet ingredients.
Whisk to combine.
Fold the dry ingredients into the wet ingredients with a spatula.
Evenly spread the batter into the prepared pan.
Bake the cake until it is cooked through and a toothpick comes out clean, about 20 minutes.
Make the Frosting
Beat the butter and cream cheese together, add the cream and vanilla, then slowly add in the powdered sugar. Raise the speed and beat for about 4 minutes to make a very creamy frosting.
Frost and Finish the Cake
Add the frosting to the top of the cake.
Use an offset icing spatula to smooth the frosting in an even layer over the surface of the cake.
Slice the cake into 24 squares, or more if you prefer smaller pieces.
Use a metal spatula to transfer the squares to serving platters.
Gluten Free Option
Use a gluten free flour blend, like Bob's Red Mill Gluten Free Baking Flour, in place of all purpose flour.
📖 Recipe
Pumpkin Cake Squares with Cream Cheese Frosting
Ingredients
- Non-Stick Baking Spray
For the Cake:
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 15 ounces pumpkin purée (1 can)
- 1⅔ cups sugar
- 1 cup vegetable oil
- 4 large eggs
For the Frosting:
- 6 tablespoons butter (softened)
- 3 ounces cream cheese (at room temperature)
- 1 tablespoon cream or milk
- 1 teaspoon vanilla extract
- 1¾ cups powdered sugar
Instructions
Prepare the Pan:
- Spray a 11.5x17-inch pan with non-stick baking spray.
- Line the bottom of the pan with parchment paper, then spray the surface of the paper with more baking spray.
Bake the Cake:
- Preheat the oven to 350°F.
- Sift together the dry ingredients in a bowl. Whisk them to make sure they are well mixed.2 cups all purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon ground cloves, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg
- In a separate bowl, add the wet ingredients. Whisk to combine.15 ounces pumpkin purée, 1⅔ cups sugar, 1 cup vegetable oil, 4 large eggs
- Fold the dry ingredients into the wet ingredients.
- Evenly spread the batter into the prepared pan.
- Bake the cake until it is cooked through and a toothpick comes out clean, about 20 minutes. Allow cake to cool completely before frosting.
Make the Frosting:
- Beat the butter and cream cheese together on medium-high speed in the bowl of an electric mixer fitted with the whisk attachment.6 tablespoons butter, 3 ounces cream cheese
- Reduce the speed to low and add the cream and vanilla extract.1 tablespoon cream or milk, 1 teaspoon vanilla extract
- Slowly add the powdered sugar by the spoonful until all has been added. Turn the mixer up to medium-high speed and beat for 4 minutes until frosting is light and fluffy.1¾ cups powdered sugar
Frost and Cut the Cake:
- Add the frosting to the top of the cake. Use an offset icing spatula to smooth the frosting in an even layer over the surface of the cake.
- Slice the cake into 24 squares, or more if you prefer smaller pieces.
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