Pumpkin Squares with Cream Cheese Frosting

These yummy pumpkin squares are one of our family’s favorites! If you are looking for the perfect treat to indulge your sweet tooth, this moist pumpkin cake with hints of cinnamon and thick cream cheese frosting is sure to hit the spot!

Pumpkin is one of my absolute favorite flavors. It always brings back good memories of pumpkin patches, bonfires, and morning runs through red-tinged forests. And though pumpkin is often reserved for fall dishes, I think it’s a great treat for any time of the year–even in the midst of summer!

Another “pro” of pumpkin is its versatility. You can use pumpkin in soups, breads, and pastries, or you can snack on the roasted seeds. I especially love canned pumpkin in my morning oatmeal. I usually add a little almond milk, maple syrup, and walnuts. It’s a great healthy breakfast, full of nutrients and antioxidants, to start the day.

While pumpkin yields many delicious foods, it is especially effective for baking. Pumpkin is often used as a substitute for eggs, oil, and butter, and it adds delicious flavor to pies, muffins (Panera has the best!), cakes, and—of course—pumpkin squares!

The following recipe for pumpkin squares is super easy to make and it’s dangerously good. The moist, dense cake is perfectly complemented by the sweet, thick cream cheese frosting. I’m usually not a fan of frosting, but this frosting is soo good. I could probably eat a whole bowl of the frosting by itself. 🙂

After you’ve baked your pumpkin squares, be sure to store them in the fridge to preserve the cream cheese frosting. And invite your friends and family to share this treat with you because this recipe makes a lot!