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Pumpkin Square Recipe

6 eggs
2 ½ cup sugar
1 ½ cup oil
3 cup pumpkin (from a can)
3 cup flour
3 tsp. baking powder
3 tsp. cinnamon
1 ½ tsp. salt
1 ½ tsp. baking soda

Beat together eggs, sugar, oil and pumpkin until light and fluffy. Add dry ingredients. Mix well and spread into an ungreased baking pan (13 x 18 x 1 cookie sheet). Spread as evenly as possible.

Bake at 350 degrees for 22-27 minutes. Check with a toothpick until it pulls out clean.

Frosting:

1 cup butter (softened…make sure it is soft so it does not make the frosting lumpy)
6 oz of cream cheese
2 tsp. vanilla
4 cups powdered sugar

Beat butter and cream cheese together until smooth. Add vanilla and sugar and blend together. Spread over cooled pumpkin squares and keep refrigerated in the refrigerator until ready to be cut and served. You can add nuts as a topping if you choose.

This makes a lot of pumpkin squares. Half the recipe and bake in a smaller pan if you don’t want to make enough to share. ☺

October 26, 2011 - 5:07 am

Candice - These look really good. I’m looking forward to trying it on the weekend in time for Halloween :)

October 26, 2011 - 1:00 pm

BeccaMarie - Yummmmmm.

October 27, 2011 - 9:12 pm

Lauren Nicole Buckley - I love this recipe! As well as your family collective concept :) I have similar aspirations as you lovely ladies and would like to say how encouraging it is to witness passion and dedication coming from mother and daughters! I made these pumpkin squares this morning, although they were a little crunchy on the outer edges. I had to bake them for almost an hour! After 24 minutes the contents of the pan were still wet! Deb, what would you recommend for the next time I make pumpkin squares!? Other than that they are perfectly delectable! Thank you ladies! ^_~ xo -Lauren

October 29, 2011 - 1:53 pm

Ashley - Lauren, did you cook these in a 13″x18″ x1″ pan? I can’t believe they took that long to cook. I have never had to cook them over 30 minutes. If you did cook them in the right size pan, then it could be an oven problem. I have made this recipe and cooked them in a few different ovens (my old oven, new oven, Mom’s) and never had a problem. My friend’s all have this recipe too and none of them have ever had to cook them for more than 30 minutes either. I hope you can figure it out cause that is a mystery to me. Let me know if you figure it out.

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