This recipe for pumpkin squares, that all but sings fall and harvest, is an adaptation of a Paula Deen recipe. It’s cake-like and moist and really delicious. It’s also simple to make, which is always a bonus. I’ve cut the butter in the cream cheese frosting in half from the original recipe and used 1/3 less fat cream cheese. It honestly doesn’t make a bit of difference in the taste.
1 2/3 C sugar
1 C vegetable oil
15 oz can pumpkin
2 C sifted flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 tsp. cinnamon
Cream Cheese Frosting
8 oz. package cream cheese ( 1/3 less fat works just fine), softened
4 oz. butter (half stick), softened
2 to 2 1/2 C confectioners’ sugar
1 tsp. vanilla
1. Preheat oven to 350. Grease a 9 by 13 inch pan. A quarter sheet pan also works.
2. With an electric mixer, combine the eggs, sugar, oil and pumpkin until smooth.
3. Sift the flour, baking powder, baking soda, salt, and cinnamon together.
4. Add the dry ingredients to the pumpkin mixture, and mix at low speed until fully combined.
5. Spread in the greased pan. Bake for 30 minutes.
6. Cool completely before frosting.
7. Cut into bars or squares.
1. Make sure both the cream cheese and butter are softened to room temperature.
2. Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
3. Add the sugar. Mix at low speed until combined.
4. Add the vanilla and mix again.
5. Spread on cooled pumpkin squares