Text your friends, call your mom, and share this page because you know it’s the one you’ve been waiting for 😉  I looooooove making pumpkin squares.  If you get some from me, consider it a sign that I truly value your friendship.  I remember making them back in college by the pan and haven’t stopped since for neighbors, friends, coaches, teachers, and any one else who I want to give a bit of cheer or thanks.  If you need a dish to bring to your family gathering, this is it!


4 eggs

1 2/3 cup sugar

1 cup oil

16 oz can pumpkin

2 cups flour

2 tsp. baking powder

2 tsp. cinnamon

1 tsp. salt

1 tsp. baking soda


3 oz. cream cheese (softened)

1/2 cup butter (softened)

2 cups powdered sugar

1 tsp. vanilla

  1.  In large bowl, beat together eggs, sugar, oil, and pumpkin
  2. In medium bowl, stir flour, baking powder, cinnamon, salt and baking soda

  3. Add dry mix to pumpkin mix
  4. Spread batter into ungreased 15×10 panimg_6127
  5. Bake at 350 for 20-25 minutes – this pic happens to show that I was making a double recipe herefullsizeoutput_d70b
  6. Icing – cream together cream cheese and butter, then stir in vanilla, add powdered sugar and beat
  7. Once pumpkin squares have COMPLETELY cooled, spread icing on topimg_6141


  • You may notice that I use a vanilla bean paste (pictured above with icing ingredients) but any vanilla or vanilla extract will work
  • You can use various size pans, just make sure to watch your baking times, it can add anywhere up to 20 minutes depending on how deep the pan is filled
  • Make sure the cream cheese and butter are softened or your icing will come out lumpy
  • Try not to eat them all at once ❤

And when everyone asks where you got the recipe, send them over here to HappyGoSunny and they can have a copy all for themselves! Have a blessed week!


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