Iced Pumpkin Squares – Yum!

So, let’s talk about icing. Thinned with a bit of heavy cream, you can create a wonderful drizzle for cakes and their plates. For soft and loose ruffles or a freehand design as shown above, use the recipe as directed. For stiffer rosettes and piped details, add a bit of extra confectioner’s sugar to make the icing firm enough to hold the design.

The holidays are just days away! And we all know what that means: it’s time to start baking! The rich flavor of pumpkin pairs brilliantly with freshly grated nutmeg, cinnamon, and allspice. Why not bake a beautiful and simple-to-prepare pumpkin cake to share with family and friends? 

Using our 9x13” nonstick pan, cooking time is quick, and clean-up is a breeze. Enjoy this luscious Pumpkin Spice Cake plain with a hot mug of coffee or tea or top with our Holiday Cinnamon Icing for an extra special dessert. 

Pumpkin Spice Cake

Gather Your Tools:

  • Stand Mixer or hand mixer
  • Large bowl
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Rectangular baking pan
  • Oil sprayer set
  • Half sheet pan and cooling rack

Gather Your Ingredients:

  • 3 ½ cups all-purpose flour, sifted
  • 1 ½ teaspoons salt
  • 2 teaspoons baking soda
  • 1 teaspoon freshly ground nutmeg
  • ½ teaspoon ground cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 3 cups sugar, plus 2 Tablespoons
  • 1 cup vegetable oil
  • 4 eggs
  • 2/3 cup water
  • 2 cups canned pumpkin
  • 1 cup chopped pecans, optional
  • 2 Tablespoons cinnamon and sugar mixture, optional

Get Ready to Bake:

  1. Preheat oven to 350 degrees F.
  2. Spray baking pan lightly with vegetable oil. Sprinkle with 2 Tablespoons of sugar. Turn pan, tapping lightly, so sugar coats the sides and bottom.
  3. In large bowl, combine flour, salt, baking soda, nutmeg, cloves, cinnamon, allspice, and remaining sugar.
  4. In stand mixer bowl, combine oil, eggs, pumpkin, and water. If you do not have a stand mixer, use a large bowl and a hand mixer. Blend on medium high until well combined.
  5. Add dry ingredients to wet in small batches and mix until smooth.
  6. Fold in pecans, if desired.
  7. Pour mixture into prepared baking pan. Sprinkle with cinnamon and sugar, if desired.
  8. Bake in preheated oven for approximately 55 minutes until toothpick inserted in center of loaf comes out clean.
  9. Cool on rack for at least 15 minutes before cutting.
  10. If desired, top with Holiday Spice Icing after cutting into squares.

Holiday Spice Icing

Gather Your Tools:

  • Stand mixer or hand mixer
  • Medium bowl
  • Measuring spoons

Gather Your Ingredients:

  • 8-ounce package cream cheese
  • ½ cup butter, softened
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1 teaspoon cinnamon
  • 3 1/2 cups confectioner’s sugar

Get Ready to Bake:

  1. In medium bowl, combine cream cheese, butter, vanilla, salt, and cinnamon. Mix until well blended.
  2. Add confectioner’s sugar, a little at a time. Mix at low speed until well combined. Beat on high speed until fluffy, about two minutes. If desired, add more confectioner’s sugar to thicken consistency of icing.

Baker’s Bits:

This cake will work beautifully and cook a bit faster as muffins in our nonstick muffin pan. Pumpkin Spice Cake freezes beautifully. Simply wrap un-iced sections tightly in plastic wrap and store in freezer bag. Freeze until needed for holiday entertaining. Thaw in refrigerator, then allow to come to room temperature before serving.

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