Southern Food Junkie’s
Pumpkin Squares
Nothing says fall like Pumpkin Spice. I have to be honest though, I am not a big fan of Pumpkin Spice, that is unless it combines cream cheese icing in a cake! Have you ever heard of a Pumpkin Roll? Well, I have taken that recipe and adapted it to make it slightly easier for those who are nervous about making it. This is my recipe for Pumpkin Squares!
Growing up, every fall my mom would make the Pumpkin Rolls. Now they are not that hard to make but I feel as if some people are hesitant about making them. One night I had an idea pop in my head, why not bake the cake for a little longer and instead of making them into a roll, make them into squares. I hope this will ease the anxiety of making Pumpkins Rolls and you will give these Pumpkin Squares a try. Also, check out this recipe for Blueberry-Banana Cream Pie!
https://youtu.be/OEC4dB_wybU
Southern Food Junkie's Pumpkin Squares
Ingredients
Pumpkin Cake
- 3/4 cup All Purpose Flour
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
- 3/4 can Pumpkin Puree
- 1 tsp Pumpkin Spice
- 3 Large eggs
- 1 cup Granulated Sugar
- 1 cup Powder sugar
Cream Cheese Icing
- 1 Package Cream Cheese softened
- 6 tbls butter softened
- 1 tsp Vanilla Extract
Topping
- 1 Cup Chopped Walnuts
Instructions
- Pre-heat oven to 375 degrees
- Start by combing Flour, salt, baking soda, baking powder, and Pumpkin Spice in a bowl. Use a whisk to mix well together.
- In a seperate bowl, add in 3 eggs and 1 cup of granulated sugar. Use a mixer to mix until thick.
- Add in Pumpkin Puree and mix until well combined
- Add in half of the flour mixture to the egg, sugar, and pumpkin mixture. Mix until all the flour mixture is combine then add in the other half and mix that in.
- Next, grease a 15 x 10 jelly roll pan and then add parchment paper to the top. I also like to grease the top of the parchment paper as well.
- Pour your mixture onto the jelly roll pan and spread evenly. You can also hit the pan on your counter top to help make the mixture even and to pop any bubbles.
- Bake in oven for 12 to 15 minutes, until cake is spongie in the middle and a tooth pick comes out clean.
- Flip cake out onto a cooling rack. I like to put a towel down first so the cake won't settle into the groves of the drying rack.
- Next, peel off the parchment paper from the cake.
- Allow cake to completely cool. After cake has cooled, spread on cream cheese icing and then sprinkle with walnuts. You can then cut into even squares.
Cream cheese Icing
- Add in 1 package of softened cream cheese, 6 tbls of softened butter, 1 tsp of vanilla extract, and 1 cup of powdered sugar. Mix until well incorporated.
These look delicious. Thanks for sharing on Fiesta Friday!
Thanks so much!
We don’t have a proper fall season here in Bangalore, India, where I live. Pumpkin spice is not very popular here either. I have heard a lot about fall and pumpkin spice, though – would love to experience both some time. 🙂
Your Pumpkin Squares look so good! I want to grab a square off the plate right away!
Oh man, Pumpkin Spice is like a really huge deal here in the fall. Everything is Pumpkin Spice haha. Honestly, I am not that crazy about it but only in a few things, such as these Pumpkin Squares. YUM! Thanks for stopping by!
Easier to make than a pumpkin roll and easier to serve than a layer cake. Plus, cream cheese icing! Great recipe.
You are exactly right on easier to make than a Pumpkin Roll. That is why I thought of this, some people are scared or intimidated to make the Pumpkin Roll. This gives them a great alternative! Plus, no one knows if you ate one before taking to a gathering hahaha!