Pumpkin Squares with Cream Cheese Icing Recipe

An Easy and Quick Fall Treat

Pumpkin Squares with Cream Cheese Icing Recipe

These bars are one of my most favorite desserts and a great way to use up extra pumpkin! Moist and slathered with cream cheese icing, they actually have a taste similar to carrot cake. I've made these to take to Halloween parties and they were voted as one of the best desserts of the night. Easy, quick, and with no hard to find ingredients, they are a fall no-brainer. Take a batch to work and your co-workers will worship you!


1/2 cup butter or margarine
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
14oz (398 ml) canned pumpkin
1 cup flour
1 tsp cinnamon
1/4 tsp ginger
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

  Preheat oven to 350 F and line a 9x13 inch pan with parchment paper.

  With an electric mixer, beat together the butter and sugars. Add eggs one at a time and beat well. Stir in pumpkin. Add the rest of the ingredients and stir until just combined. Scrape the batter into a 9x13 inch pan and bake for about 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a rack before frosting.

Cream Cheese Icing

4 oz (125 g) cream cheese
1/4 cup butter or margarine
1 tsp vanilla
2 cups of icing sugar

  Beat cream cheese and butter together until smooth. Add vanilla and about 1/2 cup of icing sugar at a time. If the icing is too thick, thin it with a little milk. Frost the squares.

  These keep very well in the fridge for about 3 days, with the pan either covered with foil or with the squares sliced and placed in an airtight container.  Do not freeze them.

Makes 24 squares

Adapted from Company’s Coming


Check out more scary secrets for making this Halloween terrific-ly terrifying.

She may go by the name Scatteredmom online, but Karen really is anything but scattered when it comes to the kitchen.  Churning out tasty treats within view of the Georgia Strait on Canada's west coast, Karen will hand you an organized weekly meal plan or teach you how to make meals from scratch.  As Mom to a teenage boy, she knows exactly what it takes to keep kids full and happy-which has really come in handy with her job as the Food Editor at Yummy Mummy Club.

A strong supporter of Food Revolution who has been endorsed by Jamie Oliver himself, by day Karen can be found working as a special education teaching assistant, running a kitchen and showing teenagers how to cook nutritious meals for themselves.  By night, when she's not chatting on Twitter and answering cooking questions,  she writes her popular blog Notes From the Cookie Jar, or posting mouthwatering recipes over at Chasing Tomatoes.  Not afraid to give her opinion and passionate about community, Karen spoke at Blissdom Canada 2010 and her writing has been published in Canadian Living magazine, as well as in various online publications. 

Follow Karen on Twitter @scatteredmom