This pumpkin squares recipe was passed on to me by an aunt and has gone over so well with everyone I've shared it with, that I've decided to share it with all of you! These are super easy and pretty fool-proof. Here is an updated post on the best pumpkin squares from our aunt.
1 pkg. of a vanilla or french vanilla cake mix
1 box of jello instant vanilla or french vanilla pudding
1/2 cup of vegetable oil
1 teaspoon baking soda
30 ounce can of pure pumpkin(not pumpkin pie mix pumpkin)
1 teaspoon of pumpkin spice (in spice section of any store)
2 teaspoons of ground cinnamon
Preheat oven to 350 degrees.
Mix above ingredients well, pour in large jelly roll pan–cookie sheet with half inch lip–sprayed with non-stick spray. Bake at 350 degrees, for 30-40 minutes. I changed this from the original recipe- so baking time may increase- at 30 minutes , poke center with tooothpick,
every few minutes- until toothpick comes out clean! Really about 40-45 minutes depending on your oven.
3 oz. cream cheese, room temperature
¾ cup butter, softened
½ tsp vanilla
2 cups powdered sugar
1 tbsp milk
Cream together butter and cream cheese, add vanilla, powdered sugar and milk.
Spread on cool pumpkin cake in pan. Slice however you prefer
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