Easy Pumpkin Spice Squares
Little House Big Barn
These easy Pumpkin Spice Squares are the perfect fall treat, featuring a moist, spiced pumpkin base topped with a rich, homemade cream cheese frosting. Simple to make and full of warm flavors, they're a delightful dessert for any occasion
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Course Dessert
Cuisine American
1 Angled Icing Spatula
2 Baking Pans (9x12)
1 Large Mixing Bowl
Pumpkin Spice Squares
- 1 can (15oz can) Libby's Pumpkin Puree
- 2 cups All-Purpose Flour
- 1½ Cups White Sugar
- 1 cup Butter
- 4 large Eggs
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 2 tsp Ground Cinnamon
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
Cream Cheese Frosting
- 5 cups Confectioners' Sugar
- 8 ounces Cream Cheese softened
- ¼ cup Butter softened
- 1 tsp Vanilla Extract
Pumpkin Spice Squares
Preheat oven to 350℉. Spray baking pans with cooking spray.Note: You can use a 10"x15" jelly roll pan Using an electric hand mixer, cream butter and sugar together in a large mixing bowl. Add eggs and mix well.
Sift together flour, salt, cinnamon, baking soda, baking powder, and pumpkin pie spice. Slowly add the dry ingredients to the mixing bowl. Once combined add in the pumpkin puree into the batter.
Divide the batter between the two baking pans and bake for 20-25 minutes or until a toothpick comes out clean.
Cream Cheese Frosting
In a large bowl, using a hand mixer or a stand mixer, combine together the cream cheese, butter, and vanilla extract.
Slowly add in the powdered sugar and blend well. Add milk 1 TBSP at a time if frosting is too thick.
Spread the cream cheese frosting over the pumpkin spice squares once they have completely cooled. Slice before serving and store in an airtight container in the refrigerator for 5-6 days or in the freezer for up to 3 months.
Fun Topping Ideas:
Fall colored sprinkles, sprinkles of cinnamon, mini pumpkin candles 😊 Keyword Easy Pumpkin Spice Squares