Pumpkin Squares
So delicious, these moist Pumpkin Squares are a real treat! Add some decorations and turn them into Halloween desserts!
Ingredients
SQUARES
- 1 tbsp. butter, to grease pan and parchment paper, or as needed tips & tricks
- 2 cups unbleached all-purpose flour
- 1 tbsp. pumpkin pie spice see Recipe
- 2 tsp. baking powder
- 1 tsp. bakig soda
- 1 tsp. ground Himalayan pink salt
- 1 can (15 oz.) pumpkin purée such as Libby's
- 3 large free-range eggs
- 1 1/2 cups granulated sugar
- 1 cup grapeseed oil (substitute canola oil) tips & tricks
CREAM CHEESE FROSTING
- 1/2 recipe cream cheese frosting see Recipe
- sanding sugar or other decorations see Recipe
Directions
SQUARES
- Preheat oven to 350ºF and butter a 9x13-inch sheet cakepan. Place parchment paper large enough to have overhang on both sides and press down to coat. Butter the paper and set aside.
- In a medium bowl, combine flour, pumpkin pie spice, baking powder, baking soda and salt. Whisk until blended and set aside.
- In the bowl of a stand mixer, add pumpkin purée, eggs, and sugar. Using the paddle attachment, process until blended.
- Add the dry ingredients and oil; process on low speed until just combined – don’t overmix it.
- Spread batter evenly into the prepared cake pan and gently tap it down on the counter to dislodge any trapped air bubbles.
- Transfer to the preheated oven and bake for 30 minutes or until a cake tester inserted in the center comes out clean with just a few crumbs.
- Remove from the heat and allow to cool completely on a wire rack before frosting and decorating.
CREAM CHEESE FROSTING
- Cut the CREAM CHEESE FROSTING recipe in half and follow the directions.