This Pumpkin Squares Recipe is super moist, rich, and packed with warm spices. It’s topped with a creamy cinnamon cream cheese frosting.
author’s note
My Go To Fall Treat For Get Togethers!
I seriously can’t get enough of these Pumpkin Squares once fall rolls around. They’re one of those recipes I make when I want something really straightforward, really good, and big enough to feed a crowd.
If you’ve never had pumpkin squares before, think of them as a slightly denser version of pumpkin cake. They bake up in one big pan, slice beautifully, and are reliable for parties, potlucks, or just keeping in the fridge for a little treat all week.
And while the pumpkin bars are satisfying on their own, the cinnamon-spiced frosting is what really makes them for me. I could honestly eat it with a spoon!
Every year around Thanksgiving I go back and forth between making these or my pumpkin cheesecake bars. At this point, I’ve decided the only reasonable answer is both.
Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Pumpkin Puree | Use canned pumpkin, not pumpkin pie filling |
| Vegetable Oil | Any neutral oil works; melted butter makes bars a little denser |
| Brown Sugar | Light or dark brown sugar both work |
| All-Purpose Flour | Level off cups for accuracy; don’t pack it in |
| Eggs | Room temperature eggs mix better |
| Cream Cheese | Full-fat cream cheese gives the smoothest frosting |
| Butter | Make sure it’s softened, not melted, for the frosting |
| Powdered Sugar | Sift for extra-smooth frosting |
How To Make This Pumpkin Squares Recipe
- Prep the pan: Heat the oven to 350°F and line a 10×15-inch pan with parchment.
- Mix wet ingredients: Whisk pumpkin, eggs, oil, vanilla, and sugars until smooth.
- Mix dry ingredients: Stir together flour, leaveners, salt, and spices.
- Combine: Fold wet and dry together until just mixed.
- Bake: Spread into the pan and bake 27–33 minutes, until a toothpick comes out clean.
- Frost: Beat together frosting ingredients. Spread over cooled bars.
chelsea’s recipe tips
Pumpkin Squares Recipe Tips
- Measure flour carefully: Spoon the flour into the cup, then level it with the back of a butter knife for accuracy.
- Whisk wet ingredients: Whisking mixes everything better than using a spoon.
- Line the pan: These bars are moist, so spray the pan and use parchment paper to stop them from sticking.
- Pumpkin pie spice: A tasty mix of spices like cinnamon, nutmeg, ginger, cloves, and allspice. You can buy it at the store or make your own!
Storage
Pumpkin Squares Recipe Leftovers?
- Store frosted bars in the fridge, tightly wrapped, for up to 1 week. They’re even better on day 2 as the flavors deepen!
- To freeze unfrosted bars, wrap each piece in plastic and place them in a freezer bag for up to 3 months.
- Thaw at room temperature for about an hour. Don’t freeze the cream cheese frosting—it can get watery.
More Pumpkin Treats:
Desserts
Pumpkin Cheesecake Bars
Desserts
Pumpkin Cookies With A Cake Mix
Desserts
Pumpkin Pecan PieThe Pan To Use For Pumpkin Squares Recipe
- Using a 10×15-inch jelly-roll pan is key to getting the reliable texture for these bars.
- A 9×13-inch pan won’t work for this recipe. If you only have a 9×13-inch pan, I suggest trying my Pumpkin Coffee Cake instead.
- Or, for a smaller batch, try my healthy pumpkin cake recipe instead—it’s made in an 8×8-inch pan.
