These spiced pumpkin squares are a delightful treat, perfect for gatherings or a cozy dessert.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
In a mixing bowl, whisk together the flour, cinnamon, and baking soda.
Sifting the dry ingredients can help avoid lumps.
In another bowl, beat the eggs and sugar until light and fluffy.
Use room temperature eggs for better mixing.
Add the melted butter and pumpkin puree to the egg mixture and mix well.
Ensure the butter is slightly cooled to prevent cooking the eggs.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the batter light.
Pour the batter into a greased 9x13 inch baking pan and spread evenly.
Use parchment paper for easier removal.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Check at the minimum time to avoid overbaking.
Let the cake cool completely on a cooling rack.
Cooling prevents the frosting from melting.
In a bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
Ensure the cream cheese is softened for easier mixing.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Cut into squares and serve.
Wipe the knife between cuts for cleaner edges.
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