Pumpkin Cream Cheese Squares
Servings Prep Time
12servings 20minutes
Cook Time
Servings Prep Time
12servings 20minutes
Cook Time
  • 2cups flour
  • 1/2 cup icing sugar
  • 1 cup unsalted butter
  • 1tsp salt
Pumpkin Filling
  • 3 eggs, beaten
  • 2cups canned pumpkin purée(not pumpkin pie filling)
  • 3/4cup brown sugar
  • 1/3cup maple syrup
  • 1/2cup cream
  • 2tsps lemon juice
  • 1tsp vanilla
  • 1tsp cinnamon
  • 1/2tsp nutmeg
  • 1/2tsp ginger
  • 1/4tsp salt
  • 4oz cream cheese, lightroom temperature
  • 1 1/2Tbsps unsalted butterroom temperature
  • 1/2tsp vanilla
  • 1 1/2cups icing sugar
  1. Preheat oven to 350 degrees. Spray a 9 X 13″ baking pan.
  2. For the base combine flour, icing sugar and salt in a bowl. Cut in the butter using a pastry cutter. Do not let dough form a ball. When butter is evenly cut into the size of peas, transfer the base mix into the baking pan. Pat or roll the dough evenly over the bottom of the pan.
  3. Bake 15 minutes.
  1. In a large bowl, beat the eggs. Then add in all other filling ingredients and beat until well mixed.
  2. Pour filling over the crust after it has baked for the 15 minutes above.
  3. Bake a further 40 minutes. A toothpick should come out clean.
  4. Cool completely.
  1. Beat all frosting ingredients together until smooth. Using a piping bag you can make a lattice pattern over the pan or pipe small rosettes in rows, evenly distributed about 2 ” apart. (The rosette will be the center of each square when you cut them.
  2. Refrigerate if serving right away or cut into squares and freeze the squares if making ahead. Allow squares to defrost at room temperature or in the fridge.