Pumpkin Squares

Pumpkin Squares

45 Reviews 2 Pics
Recipe by  GINGER P

“These are good any time of year. They are excellent frosted with cream cheese icing.”

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Adjust Servings

Original recipe yields 1 9x13 inch pan.



  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
  3. Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

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Reviews (45)

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Everyone loved these pumpkins squares! After reading the reviews prior to making them I decided to bake mine in a 11 x 16 cookie sheet. Because the other review stated that they were thick and more like having a piece of cake and I needed something that made a lot and was more like a "bar". I decreased the baking time to 20 minutes and they turned out perfect. Thanks again for the great recipe!



I took the advice of others. I used 3/4 cup oil and baked it in a cookie sheet with sides for 25 min. It was fabulous with a cream cheese frosting.



More like a cake than bars or squares, but fantastic just the same!

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Amount Per Serving (24 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 10.2 g
  • 16%
  • Carbs
  • 26.5 g
  • 9%
  • Protein
  • 2.3 g
  • 5%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



previous recipe:

Paul's Pumpkin Bars


next recipe:

Pumpkin Pie Squares