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Pumpkin Squares

Recipe Level: Easy

These pumpkin squares have a buttery shortbread base, a pumpkin pie sort of filling and are topped with fluffy cream cheese icing. It's like a pumpkin pie but in squares and topped with icing!

Baked by Alie Romano

Professional Baker and Recipe Developer

* Make sure to read the entire blog post. Every step matters, and I’ll provide helpful tips along the way!

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Pumpkin Squares

Thanksgiving is just around the corner and I finally perfected the ultimate fall treat for all of you to try at your dinner table!  This treat is something a little bit different than the traditional pumpkin pie. I know for a fact that there are a lot of you out there who are intimidated to make pies (I won’t mention any names here, Mom!!). But I know you can easily tackle these pumpkin squares. They have a buttery shortbread base, a pumpkin pie sort of filling, and are topped with fluffy cream cheese icing. I promise you won’t miss pumpkin pie after you have one of these squares!

Also, Follow these Recipes

Simple Pumpkin Muffins

On beautiful fall days like these when the air feels a little cooler, crisp leaves are falling to flood the ground, and you can actually smell the change in the weather, every cafe has signs posted for pumpkin spice everything; chai lattes, and apple cider. It’s only natural to crave exactly that – fall flavours that comfort and spices that warm the body! These pumpkin squares do just that! The best part is you can say you made them yourself and can share them with your family and friends for everyone to enjoy.

Since making the last pan of these squares, I consistently crave another one and then maybe just one more.  😉 They are so addictive, be warned, friends! I am super happy with how these pumpkin squares turned out and I really hope you all try them. Pumpkin pie or not you’ll want this recipe sometime during the Autumn!

Happy Thanksgiving!

Pumpkin Squares for Thanksgiving Dessert ; A shortbread base, pumpkin pie filling and cream cheese icing!
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Pumpkin Squares

These pumpkin squares have a buttery shortbread base, a pumpkin pie sort of filling and are topped with fluffy cream cheese icing. I promise you won’t miss pumpkin pie with these!

  • Author: Alie Romano
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 19x9 pan 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Canadian

Ingredients

Units Scale

Base

  • 1 cup all-purpose flour
  • 1/4 cup icing sugar
  • 1/2 cup unsalted butter (cold and cubed)

Filling

  • 1 cup pumpkin puree
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/4 cup vegetable oil
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup chopped pecans (optional)

Icing

  • 1/2 cup cream cheese (at room temperature)
  • 2 Tablespoons unsalted butter (at room temperature)
  • 2 cups icing sugar (sifted)
  • 1/4 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350˚F. Line a 9×9 square baking pan with parchment paper and set aside.
  2. In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form (or use a pastry cutter and cut butter into the flour-sugar mixture). Pour mixture into your prepared pan and press down using your fingers, until firm and even.
  3. Bake in the middle of the oven for 13-15 minutes (just until the shortbread starts to set).
  4. Meanwhile, make your filling. In a large bowl add pumpkin puree, brown sugar, eggs, and oil together. Using a whisk, whisk together until well-combined and there are no chunks of sugar.
  5. Add your dry ingredients – flour, baking powder, cinnamon, ginger, and nutmeg. Mix until combined. Add chopped pecans. Pour pumpkin filling on top of your baked shortbread base. Smooth evenly on top.
  6. Bake for 20-25 minutes or until set.
  7. Meanwhile, make your icing. Add cream cheese and butter together in a mixer and whip together. Add icing sugar and vanilla. Whip until smooth and fluffy.
  8. Ice the top once the pumpkin base has cooled (you can speed up the process by putting the pan in the fridge to cool).
  9. Cut into squares and enjoy!

Notes

Store in an airtight container for up to 3 days.

Nutrition

  • Serving Size: 1 square
  • Calories: 109
  • Sugar: 8.7g
  • Sodium: 30mg
  • Fat: 6.3g
  • Saturated Fat: 2.6g
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 12.5g
  • Fiber: 0.5g
  • Protein: 1.2g
  • Cholesterol: 19mg

Keywords: Pumpkin, Squares, Bars, Thanksgiving, Fall

Did you make this recipe?

Write a review and let me know!

Share a photo and tag me on Instagram @bakingforfriends_

I can’t wait to see what you’ve made! xo alie

FAQ’s

How do I store pumpkin squares?

Store pumpkin squares in an airtight container at room temperature for up to 3 days. Or store in the refrigerator for up to 5 days. Serve squares at room temperature if stored in the fridge.

Can you freeze pumpkin squares?

Yes, you can freeze pumpkin squares either iced or uniced. For fresher tasting squares freeze squares un-iced and ice when ready to serve. Store in an airtight container for up to 2 months in the freezer.

How do I know when my pumpkin squares are done baking?

Bake time can vary from oven to oven, so it’s best to follow the recipe and then use your judgment on the doneness of the squares. The centre of the squares should be set and when you jiggle the pan the centre will not jiggle. The top may even crack a little when the pumpkin has fully baked.

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Cathy Braden
Cathy Braden
6 years ago
Rating :
     

These pumpkin squares were scrumptious and were perfect for our Thanksgiving dessert.

Ashleigh
Ashleigh
6 years ago

I will definitely be making these, yum!

Sandra
Sandra
3 years ago
Rating :
     

My family loves these squares! I hate making pie but these are so easy to make and taste even better if you ask me!! These have become our new thanksgiving dessert. Thanks, and happy Thanksgiving.

Julie
Julie
3 years ago
Rating :
     

I made these however had to extend the second baking time from 20 minutes to 30 so the middle would firm up. I baked them in an OXO pro 9 x 9 metal tin at sea level. They are wonderful and I froze them in glass containers, Taking one out today – they are so delicious! I placed parchment paper between the layers and the cream cheese icing didn’t smudge off in the freezer. They are silky smooth and very much like pumpkin pie. Thank you Alie!

Josefina
Josefina
2 years ago
Rating :
     

Oh my good this look so yummy. I am definitely try this afternoon !!

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Heart Shaped Sandwich Cookies

Spread some love with these cute heart shaped sandwich cookies. Each cookie features a soft buttery sugar cookie, filled with sweet raspberry buttercream icing and topped with pink sugar crystals for a crispy bite. They make the perfect cookie for Valentine's Day or any special occasion. 

Alie Romano

Meet

Alie

I'm a professional baker, recipe developer & photographer behind Baking For Friends. I specialize in classic & comforting baking. I hope you enjoy the recipes & find inspiration of your own to bring your family & friends together over home-cooked food!

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