Moist delicious squares – they taste like pumpkin pie! Nice for a Thanksgiving or fall treat.

Pumpkin Squares

Joan Donogh
Tasty pumpkin cake layer topped with cream cheese icing.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Cake:

  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 1 can 14 oz. pumpkin
  • 1 cup flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Icing:

  • 1 package 4 oz. cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla
  • 2 cups icing confectioners' sugar

Instructions
 

Cake:

  • In a large mixer bowl, cream butter and sugars together. Beat in eggs. Add pumpkin and stir to blend.
  • In a small bowl, combine flour with the remaining dry ingredients. Stir together, then add to the creamed mixture. Stir to blend.
  • Spread in a greased 9 x 13 inch pan.
  • Bake for 25 minutes at 350 degrees F. Remove from oven, and allow to cool.

Icing:

  • Beat cream cheese and butter together, until smooth. Stir in vanilla. Gradually add icing sugar and beat until smooth.
  • Spread over the cooled cake, chill and cut into squares.

 

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