Simple and Delicious Pumpkin Cake Squares

Written by Oliver Bananto

This is my personal pumpkin cake square recipe. I made this recipe extremely short, sweet, and straight to the point compared to others I've seen on the internet. My cake recipe is designed not to be overly complex, stressful, or tedious. The cake itself is not too crumbly; it holds its shape, yet it is not too dense or hard to eat. It's not overly sweet, and the frosting is almost foolproof!

What makes my frosting foolproof is the addition of cornstarch; it doesn't add sweetness but is actually more structurally supportive for piping without adding excess sweetness or taking away from the cream cheese flavor.

Whether it's a cozy night in with others, a gathering with friends and family, or a treat you

plan on stretching over a few nights, this not-so-seasonal recipe is perfect!

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Full Recipe:

Prep Time: 40 minutes (Includes frosting)

Cook Time:13 minutes

Ingredients:

Cake:

• 3/4 cup all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon baking soda

• 1⁄2 teaspoon baking powder

• 1 teaspoon ground cinnamon

• 1 teaspoon nutmeg

• 1 teaspoon ginger

• 1 teaspoon of allspice

• 1 cup granulated sugar

• 3 large eggs

• 2/3 cup canned pumpkin (or homemade pumpkin puree)

• 1 teaspoon vanilla extract

• 2 Tablespoons milk

Frosting:

• 8 ounces cream cheese, softened

• 2 tablespoons butter, softened

• 1 teaspoon vanilla extract

• 1 cup powdered sugar

• 3/4 cup of cornstarch

Instructions:

1. Start by preheating your oven to 350°F (176 C°).

2. Line a 15-by-10-inch baking tray with parchment paper, and lightly grease the pan with a nonstick cooking spray before adding your parchment paper.

3. In a large bowl, add your flour, sugar, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice. Mix together until incorporated and set aside.

4. In a separate, smaller bowl, add together your pumpkin, eggs, vanilla extract, and milk. Mix until well combined.

5. Add to the dry mixture.

6. When combined, pour into the baking tray and bake for 12-15 minutes.

7. Once baked, set aside to cool for a few minutes.

8. For the frosting, whip together softened cream cheese, butter, and vanilla extract until light and fluffy.

9. Mix in your powdered sugar and cornstarch on low speed in increments until you reach your desired consistency.

10. Once your cake has cooled, cut it into 2-inch squares or 2-by-3-inch rectangles.

11. Frost each of the squares and stack two on top of each other, and your cake slices are all finished.

*Notes:

• If needed, you can swap the eggs for sour cream, the milk for water, and the butter for oil.

Thumbnail Credit:

https://www.pexels.com/photo/top-view-of-cakes-on-a-glass-tray-11512195/