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Pumpkin Squares with Cinnamon Vanilla Buttercream Frosting

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Author: Mary Ann Dwyer


  • 4 eggs room temperature
  • 1 2/3 cup granulated sugar
  • 1 cup vegetable oil
  • 1 15 ounce can pumpkin
  • 2 cups all-purpose flour sifted
  • 2 tsp. ground cinnamon
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • Icing Ingredients:
  • 1 1/2 cups unsalted butter 3 sticks, softened
  • 5 1/4 cups confectioners sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • 1 1/2 tsp. vanilla extract
  • 2 Tbsp. whipping cream


  • Preheat oven to 350 degrees.
  • Spray a half sheet cake pan (11x15) with non-stick cooking spray. Set aside.
  • In a large bowl, combine eggs, sugar, oil and pumpkin at medium speed with electric mixer until fluffy.
  • In medium bowl whisk together flour, cinnamon, baking powder, baking soda and salt.
  • Add dry ingredients to wet ingredients at low speed until well combined.
  • Spread batter into prepared pan.
  • Bake for 25-30 minutes until toothpick comes out clean when inserted in middle of cake.
  • Let cool before frosting.
  • For icing:
  • In bowl of stand mixer combine butter, sugar, cinnamon and salt. Beat on low speed until blended, about one minute.
  • Add the vanilla and cream and increase speed to medium and continue to beat for 4 minutes until smooth and creamy.
  • Add more cream, if necessary, for good spreading consistency.
  • Lightly frost the top of the cake.
  • Cut into small squares and place on serving tray.
  • Pipe a rose on top of each square.