This pumpkin squares recipe has been in the family for years. It was originally given to us by our aunt. We posted it a few years ago, but after looking back at the post, we decided it desperately needed to be updated. Rather than alter the original post, we decided to share it in a whole new light.
Best Ever Pumpkin Squares Recipe
Yep, that’s about all that’s changed. The lighting. The recipe is just as amazing as it always has been so we haven’t made any changes there. We’ve just learned a bit more about photography–so please Pin, Tweet, and share our new photos! 🙂
And, of course, try this recipe. It’s super simple and always a crowd pleaser. No joke, everyone who tries these pumpkin squares is blown away. Even if you don’t like pumpkin, you’ll love these.
You will need a non-stick large jelly roll pan for this recipe.
Once your pumpkin squares are fully cooled it’s time to frost them with this delicious cream cheese frosting recipe. Once frosted, cut into squares and serve. Or, store in the refrigerator in a covered container for up to about a week to ten days.
For a little extra fall flavor, you can dust the tops of the frosted pumpkin squares with a tiny bit of nutmeg. We make these for Thanksgiving and Christmas–and, you know, whenever we have a taste for them. Because they’re just so darn yummy and don’t take too much effort to make.
I once made these for a friend and he asked that they be his birthday treat every year for the rest of his life! I brought them to school and one girl thought they were carrot cake. When I told her they were pumpkin squares, she was shocked. She said she’d never of tried them because she hates anything pumpkin, but she LOVED these!
We hope you try this pumpkin squares recipe and love it as much as we do. Let us know what you think in the comments below!
Rainbow Crumbs for You
Weekly newsletter with our latest posts and shenanigans.