Get ready to transport your taste buds to a world of cozy autumn comfort with Grandma Ree's legendary Frosted Pumpkin Squares! Imagine sinking your teeth into a moist, perfectly spiced pumpkin treat topped with the most heavenly cream cheese frosting that'll make your family beg for seconds. This isn't just another dessert recipe—it's a nostalgic journey that captures the warm, inviting essence of grandma's kitchen in every single bite. Whether you're a pumpkin spice enthusiast or just looking for a crowd-pleasing dessert, these squares are about to become your new fall obsession!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 16 squares
Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan or line it with parchment paper for easy removal of the pumpkin squares.
- In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of sugar, and 1/2 cup of vegetable oil. Use a whisk or electric mixer to blend the ingredients until smooth and well incorporated.
- Add 2 large eggs to the mixture and continue to whisk until the eggs are fully combined with the pumpkin mixture.
- In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of salt. This will ensure even distribution of the dry ingredients and prevent clumping.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the pan from the oven and allow the pumpkin squares to cool in the pan for about 10 minutes. Then, transfer them to a wire rack to cool completely.
- While the pumpkin squares are cooling, prepare the frosting. In a medium bowl, beat 1 cup of softened cream cheese until smooth. Gradually add 2 cups of powdered sugar, mixing well until there are no lumps.
- Add 1 teaspoon of vanilla extract to the cream cheese mixture and continue to beat until the frosting is fluffy and well combined.
- Once the pumpkin squares have cooled completely, spread the cream cheese frosting evenly over the top using a spatula.
- Cut the frosted pumpkin squares into 16 equal pieces and serve. Enjoy your delicious Grandma Ree's Frosted Pumpkin Squares!
Tips
- • For the most tender pumpkin squares, be careful not to overmix the batter—mix just until the ingredients are combined. • Use room temperature cream cheese and eggs for the smoothest frosting and most even cake texture. • To ensure your squares are perfectly moist, don't overbake. Check with a toothpick around the 25-minute mark. • For clean, sharp cuts, chill the frosted squares in the refrigerator for 30 minutes before slicing. • Store these delightful squares in an airtight container in the refrigerator for up to 5 days—if they last that long! • For extra flavor, consider adding a sprinkle of additional cinnamon or chopped nuts on top of the frosting.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 15g
Saturated Fat: 5g
Cholesterol: 40mg
