Frosty Ginger Pumpkin Squares
Indulge in the perfect balance of autumnal flavors with these Frosty Ginger Pumpkin Squares—an irresistible combination of warm spices, creamy pumpkin, and a luscious whipped cream cheese frosting. This recipe features a moist, spiced cake infused with ground ginger, cinnamon, and rich pumpkin puree, baked to perfection and topped with a cloud-like frosting made from whipped cream and cream cheese. With just 30 minutes of prep and a chill time to enhance the frosty texture, these pumpkin squares are ideal for fall gatherings, holiday desserts, or simply treating yourself. Serve them cold for a refreshing twist, and enjoy the comforting flavors of fall in every bite. These easy-to-make pumpkin bars are a surefire crowd-pleaser for any occasion!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.75 cup granulated sugar
- 0.5 cup brown sugar, packed
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin puree
- 0.25 cup milk
- 1 teaspoon vanilla extract
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
In a medium mixing bowl, whisk together the flour, ground ginger, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition.
Mix in the pumpkin puree, milk, and vanilla extract, stirring until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it evenly.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool completely in the baking dish before proceeding to the frosting.
To make the frosting, beat the softened cream cheese and powdered sugar together in a large bowl until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form, about 2-3 minutes.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the frosting evenly over the cooled cake and refrigerate for at least 1 hour to allow the frosting to set.
Once chilled, slice the cake into squares and serve cold. Enjoy your Frosty Ginger Pumpkin Squares!
Nutrition Facts
Calories |
4145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 265.4 g | 340% | |
| Saturated Fat | 159.6 g | 798% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 3182 mg | 138% | |
| Total Carbohydrate | 394.3 g | 143% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 234.4 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 503 mg | 39% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
