Pumpkin Square Cake

Prep Time: 25 minutes
Cook Time: 30-35 minutes
Cooling Time: 2 hours
Total Time: 3 hours (includes cooling)
Recipe Intensity: Easy

Yields: 16 generous squares

There’s something undeniably magical about the combination of pumpkin and warm spices as the air turns crisp. This Pumpkin Square Cake is our go-to dessert for everything from casual weeknight treats to festive holiday potlucks. It captures the soul-warming essence of a traditional pumpkin pie but in a simpler, more shareable form.

The beauty of this recipe lies in its simplicity and foolproof nature. The batter comes together quickly in one bowl, and the baking time is relatively short. The result is a remarkably moist, tender, and deeply spiced cake that serves as the perfect canvas for a velvety, tangy cream cheese frosting. We call it a “square cake” because it’s the perfect hybrid—the ease of a bar cookie with the soft, decadent crumb of a layer cake.

Forget fussy decorating; a simple spread of frosting and a sprinkle of cinnamon is all it takes to create a dessert that will have everyone asking for the recipe. Let’s get baking!

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Ingredients

For the Pumpkin Cake Layer:

• 1 cup (125g) all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 teaspoons ground cinnamon

• ½ teaspoon ground ginger

• ¼ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 2 large eggs, at room temperature

• 1 cup (200g) granulated sugar

• 1 cup (245g) pure pumpkin puree (not pumpkin pie filling)

• ½ cup (120ml) vegetable or canola oil

• 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting:

• 4 ounces (113g) full-fat brick cream cheese, softened to room temperature

• ¼ cup (56g) unsalted butter, softened to room temperature

• 1 ½ cups (180g) confectioners’ sugar, sifted

• 1 teaspoon pure vanilla extract

• Pinch of salt

Optional Garnish:

• A light dusting of ground cinnamon or pumpkin pie spice

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Instructions

Step 1: Prepare the Oven and Pan

Preheat your oven to 350°F (175°C). Grease and flour an 8×8-inch square baking pan, or line it with parchment paper, leaving an overhang on two opposite sides. This “sling” will make it incredibly easy to lift the entire cake out for clean slicing later.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisking ensures the leavening agents and spices are evenly distributed, which is key for a uniform rise and flavor. Set this bowl aside.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk the eggs and granulated sugar together until they are well combined and slightly pale. Add the pumpkin puree, oil, and vanilla extract. Whisk vigorously until the mixture is completely smooth and emulsified. You should see a thick, homogenous orange batter.

Step 4: Combine Wet and Dry

Add the dry flour mixture to the wet pumpkin mixture. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix! A few streaks of flour are okay; overmixing will develop the gluten in the flour and lead to a tough, dense cake.

Step 5: Bake to Perfection

Pour the batter into your prepared pan and spread it into an even layer. Bake for 30-35 minutes, or until the edges of the cake begin to pull away from the pan and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

Step 6: Cool Completely

This step is non-negotiable for perfect frosting! Place the pan on a wire rack and allow the cake to cool completely in the pan. This will take at least 1.5 to 2 hours. Attempting to frost a warm cake will result in a melted, runny mess.

Step 7: Make the Cream Cheese Frosting

While the cake is cooling, prepare the frosting. In a medium bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth, creamy, and completely lump-free. This should take about 2 minutes.
Add the sifted confectioners’ sugar, vanilla extract, and pinch of salt. Start mixing on low speed until the sugar is incorporated, then increase to high speed and beat for another 1-2 minutes, until the frosting is light and fluffy.

Step 8: Frost and Serve

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. If you used a parchment sling, gently lift the entire cake out of the pan and onto a cutting board. For a beautiful finish, use the back of a spoon to create gentle swirls in the frosting. Dust lightly with cinnamon for a final touch.
Using a sharp knife, slice into 16 squares. For the cleanest cuts, wipe the knife clean between each slice.

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Chef’s Notes & Tips for Success

• Room Temperature is Key: Using room-temperature eggs, cream cheese, and butter is crucial. Cold ingredients don’t incorporate as well, leading to a lumpy frosting and a less-emulsified cake batter.

• Pumpkin Puree Check: Double-check your can to ensure you’ve bought 100% pure pumpkin puree, not “pumpkin pie filling,” which already has sugar and spices added.

• Spice It Your Way: Feel free to adjust the spices to your taste. A quarter teaspoon of allspice is a wonderful addition. For a simpler approach, you can substitute the individual spices with 1 tablespoon of pre-mixed pumpkin pie spice.

• Storage: Store any leftover squares in an airtight container in the refrigerator for up to 5 days. The flavors actually meld and become even more delicious on the second day! You can also freeze the unfrosted cake squares for up to 3 months. Thaw overnight in the refrigerator and frost before serving.

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Nutrition Information

Serving Size: 1 square (1/16 of recipe)
Calories: 255
Total Fat: 12g (15% DV)

• Saturated Fat: 4g (20% DV)
  Cholesterol: 35mg (12% DV)
  Sodium: 145mg (6% DV)
  Total Carbohydrates: 35g (13% DV)

• Dietary Fiber: 1g (4% DV)

• Total Sugars: 27g (Includes 26g Added Sugars)
  Protein: 3g
  Vitamin D: 0mcg (0% DV)
  Calcium: 35mg (2% DV)
  Iron: 1mg (6% DV)
  Potassium: 65mg (2% DV)

Percent Daily Values (DV) are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutrition information is calculated using an online estimator and should be considered an approximation.