Description

These delightful Pumpkin Cake Squares are the perfect way to celebrate the vibrant flavors of pumpkin and spice, offering a moist texture and intoxicating aroma. Easy to make and utterly satisfying, they’re a must-bake for autumn!

Ingredients

Scale

2 ½ cups (315g) all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon ground ginger
¼ teaspoon ground cloves
½ teaspoon salt
1 cup (226g) unsalted butter, softened
1 ½ cups (300g) granulated sugar
½ cup (100g) packed light brown sugar
2 large eggs, at room temperature
1 (15-ounce) can (approx. 425g) pumpkin puree
½ cup (120ml) buttermilk, at room temperature
**For the Cream Cheese Frosting:**
8 ounces (226g) cream cheese, softened
½ cup (113g) unsalted butter, softened
4 cups (480g) powdered sugar (confectioners’ sugar), sifted
1–2 tablespoons milk or heavy cream
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

**Prepare Your Baking Pan:** Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or line it with parchment paper, leaving an overhang on the sides for easy lifting.
**Whisk Dry Ingredients:** In a medium bowl, combine the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisk until well combined.
**Cream Butter and Sugars:** In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar on medium speed until light and fluffy, about 2-3 minutes.
**Add Eggs:** Add the eggs one at a time, beating well after each addition.
**Incorporate Pumpkin Puree:** Add the pumpkin puree to the wet ingredients and mix on low speed until just combined.
**Alternate Dry and Wet:** Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions. Begin and end with the dry ingredients. Mix on low speed until just combined after each addition. Do not overmix.
**Pour and Bake:** Pour the batter evenly into your prepared 9×13 inch baking pan and spread with a spatula.
**Bake:** Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
**Cool:** Remove from oven and let cool completely in the pan on a wire rack before frosting.
**For the Cream Cheese Frosting:** In a large mixing bowl, beat together the softened cream cheese and softened unsalted butter until smooth and creamy, about 2-3 minutes.
**Add Powdered Sugar:** Gradually add the sifted powdered sugar, 1 cup at a time, beating on low then medium speed until smooth.
**Add Liquid and Vanilla:** Add 1 tablespoon of milk/cream and vanilla extract. Beat until smooth and fluffy. Add more milk/cream if needed for desired consistency.
**Frost:** Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Cut into squares and serve!

Notes

Ensure all cold ingredients for the cake are at room temperature for the best texture. Do not overmix the batter. Cake must be completely cool before frosting to prevent melting. Store frosted cake in the refrigerator.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 square (1/12 of cake)
Calories: 450
Sugar: 50g
Sodium: 280mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg