Pumpkin Cake Squares

This time of year makes me so happy.  I love it when the seasons change and I have finally decided that autumn is my absolute favorite.  The changing colors of the leaves on the trees, cool crisp mornings along with warm boots and cozy sweaters are things I look forward to…but, then again, the smells and flavors of fall’s delicious foods are without question the best.
Pumpkin Cake Squares | A Southern Soul

That’s why I decided to kick off October with this delicious Pumpkin Cake.  It’s moist, with just the right about of warm spices.  Of course, topping it off with cream cheese icing that’s sweet with a little hint of citrus brings all the flavors together in just the right way.  Starting this fall season has never been so sweet…

Pumpkin Cake Squares

Cake ~
2 cups A/P flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
4 eggs
1 3/4 cups sugar
1 cup vegetable oil
1 can pumpkin – 16oz.

  • Sift flour, baking powder, salt, cinnamon, ginger and nutmeg into a medium size bowl.
  • Beat eggs in a large bowl with a hand mixer until frothy.  
  • Add sugar to eggs and beat for 2 minutes.
  • Mix oil and pumpkin into liquid mixture and beat until well mixed.
  • Add dry ingredients to wet, folding until moist – do not overmix.
  • Pour into a greased and floured 9×13 baking pan.
  • Bake for 30 – 40 minutes or until cake tests done – inserted cake tester or toothpick should come out clean.
  • Let cool on wire rack to cool completely before icing.
6 ounces cream cheese – softened
5 1/3 tablespoons butter – softened
1 package confectioners sugar – 16 oz
4 tablespoon orange juice
  • Beat cream cheese and butter in bowl with hand mixer until light and fluffy.
  • Slowly beat in confectioners sugar and orange juice for about 1 and half minutes.
  • Spread over cake and cut into squares.
Pumpkin Cake Squares with Icing | A Southern Soul
As you can tell, my photos are a little different – one has cinnamon and one not.  In our family, we all have our favorite way to eat this cake.  One of us likes the icing with cinnamon, another likes just icing and then there is the one who does not care for icing at all.  It’s not a problem…I just cut the cake into squares, take out the plain ones and then, frost the rest.  Everyone is happy with a little sweetness to welcome in fall.

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  1. I have harvested 100+ lbs of pumpkins already out of my little pumpkin patch, so I'm always looking for new pumpkin recipes. This one's going on the list!

  2. Yum! These look perfect! Simple and delicious! I can't wait to try these. Pinned!

  3. Great recipe! and really nice happy blog! Love your photos. So glad you joined us on on Foodie Friday Link Party. As a co-host, I want you to know that I pin, like, Google+ and twitter your link. Thanks for participating. I would love you to drop by my site at http://www.kneadedcreations. I look forward to reading your comments. Deb @ Kneaded Creations

  4. What temperature do you bake the cake at?

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