Frosted Pumpkin Squares

An early nip of fall in the air got me thinking “pumpkin squares” and, next thing you know, I was cranking up the oven and zipping open a can of Libby’s 100% pure pumpkin.  And, honest and truly, these are 100% scrumptious.  They are incredibly moist and flavorful, but the spices are not at all overpowering…just the perfect blend of cinnamon and nutmeg.  Irresistible.

FROSTED PUMPKIN SQUARES

2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon salt

4 eggs

1 can (16 oz.) pumpkin

1 1/2 cups granulated sugar

1 cup vegetable oil

1 teaspoon vanilla extract

Sift together first six ingredients and set aside.  In a large mixing bowl, beat together remaining ingredients.  Gradually add flour mixture to wet mixture and beat well.  Spread batter in a 9 x 13″ baking pan that has been sprayed with non-stick cooking spray.  Bake at 350 degrees for 25 – 30 minutes, or until toothpick inserted in center comes out clean.  Cool pan on wire rack and frost with your favorite frosting.  (mine happens to be cream cheese ;-)

CREAM CHEESE FROSTING

One 8 oz. package of cream cheese (room temp.)

1 stick of butter (room temp.)

3 3/4 cup sifted confectioners’ sugar

1 teaspoon vanilla extract

Mix cream cheese and butter together on low speed until well blended.  Add the confectioners’ sugar a little at a time until it is all blended.  Add vanilla extract and continue to mix for another minute or two, until the frosting is fluffy.

I found it easier to cut the frosted pumpkin squares after they had been refrigerated for a bit…the frosting was set and a lot less messy.

Hope you enjoy them!!

“A”

11 thoughts on “Frosted Pumpkin Squares

  1. Yeah I can vouch for these, they are incredible. I have to bake for “Coffee-and…” at work and these will be perfect for that!

      • I made these today for our staff “Coffee-and…” and they devoured them! I baked it in a jelly roll pan so they were “thinner”. The frosting was so delicious, perfect for these pumpkin bars. Yeah, I’ll be making these again soon.

      • Great idea, Carol!! I’m going to try the jelly roll pan next time. Glad the staff loved them, and thanks for the update!

  2. Love this! I was about to say that I would make this today, but just realized that though I meant to buy canned pumpkin today, I forgot! Oh we’ll, I will bookmark it and make it when my own pumpkins are ready to cook and purée. Looks beautiful. I just found you through Pillows a la Mode – so glad I did!

    • Welcome, and thanks for visiting, Heidi! Sorry about the canned pumpkin…sounds a lot like what often happens to me at the grocery store, even when I have a list! (It’s nice to know I’m in good company ;-) I’ve never made pumpkin puree, but I’ll bet it’s yummy. Let me know how it works out in this recipe. Looking forward to hearing from you again! Ann

  3. In a world where canned pumpkin doesn’t exist (i.e. outside USA) I’m presuming I can substitute with equivalent amount of boiled to heck’n’gone butternut/other-type-pumpkin-thingy??? These sound too good to not try out!
    Your blog is beautiful, by the way. I found you as I was checking out the “Just Desserts” theme showcase page.. and am glad that I had a look!

    • What? No canned pumpkin in South Africa????? I may just have to send you some ;-)
      I found you on Ravelry and WOW! Your knitting is a-MA-zing. So is your blog…many interesting topics and beautiful photographs!
      Thanks for stopping by and taking the time to comment. Alyssa (aka “little a”) designed our site using the “Just Desserts” theme and I couldn’t be more pleased.
      Good luck with the pumpkin squares…they really are worth the effort!
      Ann

      • Hah! It would probably get “lost” in the mail! Thanks for having a look around my blog – although I totally wasn’t expecting a reciprocal visit..I’m not really into “like-HAVING-to-respond-to-like” blogging – but it’s appreciated, none-the-less!

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