Rating: 4.5 stars 4.6
138 Ratings
  • 5 star values: 105
  • 4 star values: 25
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 0

These pumpkin squares are a cakelike version of a pumpkin pie filling. Similar in flavor to a pumpkin pie but made without a crust, these squares are a sweet treat during the holidays or any time of the year. Top with cream cheese frosting or a sweet glaze for a little extra decadence.


Recipe Summary

10 mins
25 mins
35 mins
24 squares

Make these pumpkin squares to satisfy your sweet tooth this fall. Full of cozy flavor and autumnal spices, you'll want to make this recipe all season long. 

Pumpkin Squares Ingredients

These are the ingredients you'll need to add to your grocery list: 

· Pumpkin: Use store-bought or homemade pumpkin puree
· Sugar: Two cups of white sugar add the perfect amount of sweetness. 
· Oil: Vegetable oil ensures melt-in-your-mouth pumpkin squares that are moist and flavorful.  
· Eggs: Four whole eggs add moisture, richness, and help hold the cake layer together. 
· Flour: All-purpose flour gives the cake layer structural integrity and holds the batter together. 
· Leaveners: Baking soda and baking powder help the pumpkin squares rise, creating a fluffy texture. 
· Spices and seasonings: These pumpkin squares get their warmth and coziness from ground cinnamon, cloves, ginger, and nutmeg. A pinch of salt brings out the flavors of the other ingredients. 

How to Make Pumpkin Squares

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these top-rated pumpkin squares:

1. Make the batter: Mix the wet ingredients in one bowl and the dry ingredients in another. Stir the flour mixture into the pumpkin mixture until well-combined, then pour the batter into a greased baking pan. 
2. Bake the squares: Bake in a preheated oven until the top springs back when gently pressed. Remove from the oven and let it cool completely. Cut in 24 even squares for serving.

How to Serve Pumpkin Squares

These pumpkin squares are delicious on their own. However, if you have a little extra time, a dusting of powdered sugar or a layer of homemade cream cheese frosting will take them to the next level.  

Can You Make Pumpkin Squares Ahead of Time? 

Yes! You can make these pumpkin squares a few days ahead of time — just be sure to store them in the fridge. 

How to Store Pumpkin Squares

Store pumpkin squares in an airtight container in the refrigerator for up to five days. 

Can You Freeze Pumpkin Squares?

Yes, you can freeze pumpkin squares. Bake them in a foil pan, allow them to cool, and wrap the whole pan in a layer of storage wrap. Follow that up with a layer of aluminum foil for extra protection against freezer burn. Freeze for up to three months. Thaw in the refrigerator overnight. 

If you plan to frost the squares, save that step until after the bars have thawed. 

Allrecipes Community Tips and Praise

"These pumpkin squares are fabulous," raves Libbylou. "I have a similar pumpkin bread recipe that takes over an hour to bake, but I needed something quicker to take to a last-minute party so tried this recipe. These were definitely quick, moist and delicious."

"I love a recipe you can stir up in one bowl," says ltripson, who topped the bars with a buttercream icing spiked with ginger and sprinkled them with crushed ginger snap cookies. "These were delicious and had a lot of flavor."

"Delicious," according to Sylvia C. "This one's a keeper. Nice texture, love the spices. I topped this with a cream cheese frosting. I also used the sheet pan as others suggested to get the thickness I wanted."

Editorial contributions by Corey Williams


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.

  • Mix pumpkin, sugar, oil, and eggs together in a mixing bowl until smooth.

  • Sift flour, cinnamon, baking powder, baking soda, cloves, ginger, nutmeg, and salt together in a separate bowl. Stir flour mixture into the pumpkin mixture until well combined. Spread evenly into the prepared pan.

  • Bake in the preheated oven until top until tops spring back when lightly pressed, 25 to 30 minutes.

  • Remove from the oven and cool completely before cutting into 24 squares.

Nutrition Facts

203 calories; protein 2.3g; carbohydrates 26.5g; fat 10.2g; cholesterol 31mg; sodium 196.3mg. Full Nutrition