Pumpkin Cream Cheese Squares

5 from 1 vote

Delightful squares taste as good as a piece of pumpkin pie at a fraction of the calories. The cream cheese frosting contrasts with the pumpkin filling nicely.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: servings

Calories: 428kcal

Author: Carolyn Hetke

Ingredients

Crust

2 cups flour
½ cup icing sugar
1 cup unsalted butter
1 tsp salt

Pumpkin Filling

3 eggs, beaten
2 cups canned pumpkin purée (not pumpkin pie filling)
¾ cup brown sugar
⅓ cup maple syrup
½ cup cream
2 tsps lemon juice
1 teaspoon vanilla
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
¼ teaspoon salt

Frosting

4 oz cream cheese, light room temperature
1 ½ Tbsps unsalted butter room temperature
½ teaspoon vanilla
1 ½ cups icing sugar

Instructions

Preheat oven to 350 degrees. Spray a 9 X 13" baking pan.
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.
Bake 15 minutes.

Filling

In a large bowl, beat the eggs. Then add in all other filling ingredients and beat until well mixed.
Pour filling over the crust after it has baked for the 15 minutes above.
Bake a further 40 minutes. A toothpick should come out clean.
Cool completely.

Frosting

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.
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.

Nutrition