These Spiced Pumpkin Squares are a delightful twist on the classic pumpkin dessert, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the batter inside for even baking.
Grease and flour a 10x15 inch baking pan, then set it aside.
Use parchment paper for easier removal of the squares after baking.
In a large mixing bowl, whisk together the sugar, eggs, and pumpkin puree until smooth.
Ensure the mixture is well combined to avoid lumps.
In another bowl, sift together the flour, baking powder, baking soda, cinnamon, salt, and pumpkin pie spice.
Sifting helps to aerate the flour and evenly distribute the spices.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Do not overmix to maintain a tender texture.
Fold in the chopped walnuts.
Coat the walnuts in a bit of flour before adding to prevent them from sinking.
Pour the batter into the prepared pan and spread it evenly.
Tap the pan gently on the counter to release any air bubbles.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Check for doneness a few minutes before the minimum baking time to avoid overbaking.
Allow the cake to cool completely on a cooling rack.
Cooling completely ensures the frosting won't melt when applied.
In a bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
Ensure the cream cheese is softened for a smoother frosting.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth and even layer.
Cut into squares and serve.
Wipe the knife clean between cuts for neat edges.
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