Best Pumpkin Squares Recipe

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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.

Holding a fork with pumpkin cake on it. A pumpkin square on a plate below it.

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! 🙂

Pumpkin squares in a baking pan on a table with pumpkins and fall decor.

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.

Pumpkin slice topped with cream cheese frosting sitting on a white plate.

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


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.


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.

Pumpkin slices in pan with a slice missing.

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.

Pumpkin cake slices in a pan and one on a plate.

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!

Yield: 8 slices

Pumpkin Cake Slices

Seriously the best pumpkin squares recipe ever. Moist and delicious.

If you're looking for a pumpkin dessert with a cake-like texture, this is a family favorite recipe.

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes


  • 1 box vanilla cake mix
  • 1 box instant french vanilla pudding
  • 1 teaspoon pumpkin spice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 cup vegetable oil
  • 30 ounce pure pumpkin, not pumpkin pie mix
  • 3 eggs

Cream Cheese Frosting

  • 3 oz cream cheese, room temp
  • 3/4 cup butter, softened
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk
  • 2 cups powdered sugar


  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients together in a bowl.
  3. Add wet ingredients–oil, pumpkin, and eggs–beating eggs one at a time into the dry mixture.
  4. Stir until evenly mixed.
  5. Spray jelly roll pan with cooking spray.
  6. Pour batter into pan and spread evenly with a spatula.
  7. Bake in preheated oven for approximately 35 minutes. The pumpkin squares are done when a toothpick inserted into the center comes out clean.
  8. Let cool completely before frosting.

Cream Cheese Frosting

  1. Cream together butter and cream cheese.
  2. Add vanilla and milk.
  3. Add powdered sugar one cup at a time mixing until smooth.
  4. Add more milk to reach desired consistency if necessary.


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.

Nutrition facts are an estimate only and are based on using ALL of the frosting you make. 

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Nutrition Information:



Serving Size:

1 slice

Amount Per Serving: Calories: 767Total Fat: 39gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 127mgSodium: 924mgCarbohydrates: 100gFiber: 5gSugar: 60gProtein: 7g

Nutrition facts are an estimate only.

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More Pumpkin Desserts to Make

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!

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  1. Easy recipes are always great and this one really sounds yummy too. Cream cheese icing is always good! So glad you shared with us at Merry Monday. Pinning.

  2. This looks delicious. I have always liked pumpkin squares. I will eat them with or without frosting. But boy it is sure good. This would be excellent with aa nice cup of coffee right about now.

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