If you asked us what dessert deserves to be heralded as the best, we wouldn’t need to think about it; it’s Mom’s Pumpkin Squares. No question, no doubt. Why? Well, it comes down to two simple yet elegant components: the tender pumpkin cake, beautifully and delicately spiced with the aromatic flavors of fall, and the luscious, creamy, cool cream cheese frosting on top. When these two come together, they capture the true wonder and majesty of the season and make a dessert that you’ll want not only seconds of but thirds! Mom’s Pumpkin Squares are pure joy, from start to finish. Let’s see other desserts try to compete.
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
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly grease a 13×18-inch rimmed cookie sheet.
Step 3 –In a large mixing bowl, mix the eggs, the sugar, the oil, and the pumpkin until creamy.
Step 4 –Add the flour, the baking powder, the salt, the baking soda, the cinnamon, and the nutmeg, mixing well.
Step 5 –Pour the batter into the prepared cookie sheet.
Step 6 –Bake until a toothpick comes out clean, about 20-25 minutes.
Step 7 –Allow the cake to cool completely.
Step 8 –Place the butter and the cream cheese in a medium-sized bowl.
Step 9 –Use a hand mixer to cream them together.
Step 10 –Add the powdered sugar to the cream cheese mixture and mix together until smooth and creamy.
Step 11 –Spread the frosting evenly over the completely cooled cake.
Step 12 –Serve.