Best Pumpkin Squares Recipe

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.

If you love pumpkin goodies, you also have to see this pumpkin spice crepe cake! Just look at those layers. Be sure to also checkout this roundup of pumpkin recipes that aren’t pie.

You will need a non-stick large jelly roll pan for this recipe.

How to Make The Best Pumpkin Squares Recipe Ever

Here’s what you need to make this pumpkin slices recipe. The measurements are in the recipe card below.

• Box of vanilla or French vanilla cake mix
• Instant vanilla or French vanilla pudding
• Pumpkin spice
• Ground cinnamon
• Baking soda
• Vegetable oil
• Pure pumpkin
• Eggs

Directions

Preheat your oven to 350 degrees F.

Mix the cake mix, instant pudding mix, pumpkin spice, ground cinnamon, and baking soda together in a large mixing bowl.

Add in the oil, pure pumpkin, and eggs. Beat the eggs in one at a time.

Stir everything until it’s evenly mixed.

Spray a jelly roll pan with cooking spray.

Pour the batter into the pan and spread it evenly using a spatula.

Bake in the preheated oven for about 35 minutes.

Let the cake cool completely before frosting.

Frosting

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.

Speaking of frosting, don’t miss this cute little pumpkin icing board for another fall dessert option!

Recipe Notes

We prepared half a batch in these photos.

Be sure to use a full size jelly roll pan (large cookie sheet with a lip) when preparing the full recipe.

The toothpick test doesn’t always work in this recipe. The cake is extremely moist, so you may have to slice a tiny piece in the middle to see if the cake is cooked through.

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 pumpkin slices!

More Pumpkin Desserts to Make

• Pumpkin pie balls
• Pumpkin ice cream
• Pumpkin cake bites
• Low-carb pumpkin mug cake
• Pumpkin snack cakes

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!