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Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}

by | Oct 14, 2013 | Decorating Inspiration, Fall Decorating, My Life, Recipes, Seasonal Decorating & Entertaining

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Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}

Monogram Mug Source

Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}

Today we made one of our all time favorite tasty fall treats — pumpkin squares with cream cheese frosting. Baking with anything pumpkin is one of my favorite little things about fall! YUM! I mean, really. There is NO WAY not to love these treats. Even non-pumpkin lovers LOVE them. They are THE BEST. We’ve made this recipe for years and years (it was from a junior league cookbook). They are SO EASY and they make a ton!

We bring them to everything this time of year and eat WAY too many every fall.

But, pumpkin IS good for you. Right?

Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}


4 eggs

1 and 2/3 cup granulated sugar

1 cup oil

2 cups all-purpose flour

1 (16-ounce) can pumpkin

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1 teaspoon salt

1/8 teaspoon nutmeg


2 (3-ounce) packages cream cheese

1 cup butter (2 sticks)

2 teaspoons vanilla extract

3 and 3/4 cups powdered sugar


Preheat oven to 350 degrees. In a large bowl, beat together the eggs, oil, sugar and pumpkin until light and fluffy. In another bowl, sift together flour, baking powder, salt, cinnamon, baking soda and nutmeg. Add to pumpkin mixture and mix thoroughly. Spread batter in an ungreased 15×10 jelly roll pan (just a cookie sheet with sides!).

Bake at 350 degrees for 25-30 minutes. Let cool.


Cream together cream cheese and butter. Stir in vanilla. Add powdered sugar and stir until mixture is smooth. Wait for pumpkin squares to cool, then frost and cut into squares.

Makes about 2 dozen delicious squares. I dare ya not to eat them all yourself.

Come on over and help me eat these!

Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}

Monogram Mug Source

Pumpkin Squares with Cream Cheese Frosting Recipe {The BEST!}


***Catch up with the 6th annual Fall Nesting — 31 Days of Falling for Fall series!***

It’s not just about pumpkins & scarecrows, we are talking about so much more!

Day OneDay TwoDay ThreeDay FourDay FiveDay SixDay SevenDay EightDay NineDay TenDay ElevenDay TwelveDay ThirteenDay Fourteen,Day FifteenDay SixteenDay SeventeenDay EighteenDay NineteenDay TwentyDay Twenty-OneDay Twenty-TwoDay Twenty-ThreeDay Twenty-Four, Day Twenty-Five, Today is Day Twenty Six!

Come visit fellow Fall lovers & Join the Fall Nesting Link Up Party!


  1. Dana

    Yeah, I just pinned your recipe! This looks so delicious. Did you soften the cream cheese for the frosting? I love cream cheese anything… thank you.

    • Melissa @ The Inspired Room

      No, we don’t. It seems to blend OK even right out of the fridge. Although I don’t think it hurts if you want to set it out for a bit! I do soften the butter though, just so it is a little softer.

      Thanks! :-)

  2. Carla

    These sound wonderful. I have only recently begun enjoying pumpkin…in small doses. I think I might give these a try with a different icing as we bake vegan. Won’t be hard to sub the eggs at all.

  3. Julie {Lilacs & Longhorns}

    My mom makes a recipe like this and they are wonderful! You’ve gotten me in the mood and now I think I might have to make some. :) I LOVE anything with pumpkin — delish!

  4. Faith

    Yum! Can’t wait to try it.

  5. Sharon

    I would love to hop on a plane and join you for coffee and some of these yummy treats!! Can’t wait to make this recipe.

  6. Beverly

    Yum! I would love one right this minute.♥

  7. Catherine

    I have a similar recipe that I make and my husband calls it pumpkin ‘crack’. It disappears so fast around here! Soooooo delicious.

  8. Kelly

    3oz package of cream cheese? I can only find 8oz packages.

  9. Jennifer

    I make a similar recipe, Pumpkin Spice Cake, and it is amazing. I have a cinnamon apple bundt cake in the oven and it needs to be ready now!

  10. Kelly

    I just made these. They are super yummy & super easy! Thank you for sharing!

  11. Christine

    I’m going to try and make a gluten free and dairy free version of this since I have reactions if I have any wheat product and dairy. They do make vegan cream cheese which I buy in a farmer’s market type of store here in AZ called Sprouts. I will just substitute gluten free flour for the regular flour and use vegan cream cheese. Bob’s Red Mill makes gluten free flours. I used the all purpose one to make pumpkin bread with dates. Everyone liked it even though I’m the only one who eats gluten free. Yes, I LOVE, LOVE, LOVE anything pumpkin!!

    • Melissa @ The Inspired Room

      Sounds GREAT! I love Bob’s Red Mill! That’s the kind of flour we use, although we don’t use gluten free.

      • Christine

        I will be making it Friday because we’re all going north to Payson to see fall colors. Can’t see them in the Phoenix valley. Everything just turns brown and dies. So we’re having a picnic lunch up there and your pumpkin squares will be going with us.
        I also love pumpkin scented candles. Bath and Body Works has some very yummy ones; several different pumpkin combinations, like pumpkin cupcake and pumpkin latte. I find they are stronger than Yankee Candle, though I love Yankee Candle, too!

  12. Tamela

    OMG! I am not a pumpkin flavor eating kind of gal, but those look sooooo yummy that I might have to reconsider…LOL! I love anything with cream cheese frosting so I am going to have to make these this weekend. Thanks for sharing your recipe Melissa and have a blessed day!

  13. Glenda Childers

    My girls have me hooked on the canned organic pumpkin from Trader Joe’s. Have you tried it?
    It would be great in this recipe.


    • Melissa @ The Inspired Room

      We buy organic everything whenever possible, although we didn’t for this recipe because I already had that can :-). I’m sure it would be amazing! We love Trader Joe’s!

  14. Melissa Lewis

    Are they gone yet? I’ll be right there! Thanks for sharing this recipe, I love me some pumpkin!

  15. maryrose

    Pinning! This looks delicious! Hey Melissa, I wanted to tell you that we ordered the blue sofa for the family room (along with a few cool chairs and an awesome ottoman to boot!). I felt a little more confident in the color choice after you told my how much you liked yours. Thanks for the inspiration!

  16. Bonnie Gloade

    Thank-you so very much for this recipe! It was so easy and I loved the short bake time. My family absolutely loves them. Yeah for pumpkin squares and yeah for Fall!!!

  17. Nikki

    Oops…I’ve made the batter but just realized I’m supposed to use a jelly roll pan to bake these. Can I just use a 9×13 baking dish instead? My cookie sheets do not have deep enough sides. Tip: read, and remember, the entire recipe before trying at home.

    • Melissa @ the inspired room

      The batter might be a little much for a 9 x 13. You could try it and bake it longer maybe (I don’t think I’ve ever tried that) or maybe split it into two pans so the batter is less than an inch high. Good luck, let me know what you did and what worked!

      • Nikki

        Thank you for responding so quickly! I split the batter between two 9×13 dishes and baked for 30 minutes. Everything turned out delicious!

  18. Michelle

    Made them again today with 1/2 Greek yogurt for the oil – not quite as yummy as the regular way but the kiddos are still woofing it down! :) thanks again!

    • Melissa @ The Inspired Room

      Ooooo good idea, we love Greek yogurt! And if the kids are still woofing it down, that’s great!!! Healthier is always better!

  19. Megan

    Just made these and the middle is drooping but the sides are cooked. What am I doing wrong here?

  20. Shelley

    thats the exact recipe I use

  21. Heidi

    Any tips on how to best transport these pumpkin squares? Is the icing firm enough that I can stack them?


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