This delicious and easy Pumpkin Squares recipe by Martha Stewart is the perfect autumn treat! Soft, moist, and filled with warm spices, it’s a quick and simple bake that pairs beautifully with tea or coffee. Topped with a creamy frosting, this cake is great for gatherings or a cozy afternoon snack. Plus, you can make it with everyday pantry staples!
Recipe Ingredients:
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 ⅔ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon fresh ground nutmeg
- ¼ teaspoon ground allspice
- Pinch ground cloves
- ½ teaspoon coarse salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pure pumpkin puree (from a 15-ounce can)
- ½ cup milk, room temperature
- 1 ½ cups sugar
- 2 large eggs, room temperature
Frosting
- 8 ounces cream cheese, room temperature
- ¼ cup (½ stick) unsalted butter, cut into pieces, room temperature
- Pinch coarse salt
- 1 cup confectioners’ sugar, sifted
How To Make Pumpkin Squares?
- Preheat oven & prepare pan: Preheat oven to 180°C (350°F). Grease an 8×12-inch (20×30 cm) cake pan with butter. Line the bottom with parchment paper, leaving a 5cm (2-inch) overhang on two sides. Grease the parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda. Set aside.
- Combine pumpkin & milk: In another bowl, whisk together the pumpkin purée and milk. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
- Add eggs & combine: Add eggs one at a time, beating until fully incorporated.
- 🔸 Incorporate dry & wet ingredients: On low speed, add the flour mixture in three batches, alternating with two additions of the pumpkin mixture. Beat until just combined.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Prepare the frosting: In a clean mixing bowl, beat the cream cheese, butter, and salt together until smooth and creamy, about 2 minutes. Reduce mixer speed to low and gradually add the sifted icing sugar, mixing until fully incorporated.
- Assemble & serve: Remove the cooled cake from the pan. Using an offset spatula, spread the frosting evenly over the top. Cut into 12 bars and enjoy!
Recipe Tips:
- Use room temperature ingredients: Cold butter, eggs, or milk won’t mix well and can make the cake dense. Let them sit out for about 30 minutes before baking.
- Don’t overmix the batter: Mix just until combined after adding the dry and wet ingredients. Overmixing can make the cake tough instead of soft and fluffy.
- Check for doneness the right way: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
- Cool completely before frosting: If the cake is warm, the frosting will melt and slide off. Let it cool on a wire rack for the best results.
- Sift the icing sugar for smooth frosting: Lumps in the sugar can make the frosting grainy. Sifting it first will give you a creamy, silky texture.
How To Store Leftovers?
- Refrigerate: Let the Pumpkin Squares cool completely to room temperature. Store them in an airtight container in the fridge for up to 5 days. Keep the layers separated with parchment paper to prevent sticking.
- Freeze: Wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. To serve, thaw in the fridge overnight or at room temperature for about 1 hour before enjoying.
Nutrition Facts
- Calories: 371 kcal
- Total Fat: 16.6g
- Saturated Fat: 9.6g
- Cholesterol: 106mg
- Sodium: 132mg
- Potassium: 100mg
- Total Carbohydrate: 51.5g
- Dietary Fiber: 1.1g
- Sugars: 37g
- Protein: 5.4g
Check out More Recipes:
Martha Stewart Pumpkin Squares
Description
This delicious and easy Pumpkin Squares recipe by Martha Stewart is the perfect autumn treat! Soft, moist, and filled with warm spices, it’s a quick and simple bake that pairs beautifully with tea or coffee. Topped with a creamy frosting, this cake is great for gatherings or a cozy afternoon snack. Plus, you can make it with everyday pantry staples!
Ingredients
Frosting
Instructions
- Preheat oven & prepare pan: Preheat oven to 180°C (350°F). Grease an 8×12-inch (20×30 cm) cake pan with butter. Line the bottom with parchment paper, leaving a 5cm (2-inch) overhang on two sides. Grease the parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, cinnamon, nutmeg, allspice, cloves, salt, baking powder, and baking soda. Set aside.
- Combine pumpkin & milk: In another bowl, whisk together the pumpkin purée and milk. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat the butter and sugar together with an electric mixer until light and fluffy, about 2 minutes.
- Add eggs & combine: Add eggs one at a time, beating until fully incorporated.
- Incorporate dry & wet ingredients: On low speed, add the flour mixture in three batches, alternating with two additions of the pumpkin mixture. Beat until just combined.
- Bake the cake: Pour the batter into the prepared pan and smooth the top. Bake for about 35 minutes, or until a cake tester inserted in the center comes out clean. Let the cake cool completely on a wire rack.
- Prepare the frosting: In a clean mixing bowl, beat the cream cheese, butter, and salt together until smooth and creamy, about 2 minutes. Reduce mixer speed to low and gradually add the sifted icing sugar, mixing until fully incorporated.
- Assemble & serve: Remove the cooled cake from the pan. Using an offset spatula, spread the frosting evenly over the top. Cut into 12 bars and enjoy!
Notes
- Use room temperature ingredients: Cold butter, eggs, or milk won’t mix well and can make the cake dense. Let them sit out for about 30 minutes before baking.
- Don’t overmix the batter: Mix just until combined after adding the dry and wet ingredients. Overmixing can make the cake tough instead of soft and fluffy.
- Check for doneness the right way: Insert a toothpick in the center—if it comes out clean or with a few crumbs, it’s ready. If it’s wet, bake for a few more minutes.
- Cool completely before frosting: If the cake is warm, the frosting will melt and slide off. Let it cool on a wire rack for the best results.
- Sift the icing sugar for smooth frosting: Lumps in the sugar can make the frosting grainy. Sifting it first will give you a creamy, silky texture.
Martha Stewart Pumpkin Squares