These cream cheese pumpkin squares are perfectly chewy and slightly dense with an almost cheesecake-like cream cheese topping. They’re not to sweet and perfectly spiced. It’s an amazing cross between a quick bread and a cake… a perfect treat for Halloween or Thanksgiving.

There’s no need for frosting. Just cut and serve! I really hope you give this recipe a try this holiday season.

Cream Cheese Pumpkin Squares

 

4 large eggs
1 2/3 cups granulated sugar
1 cup olive oil
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 3/4 teaspoons baking powder
1 teaspoon baking soda

Cream Cheese Mixture:

16 ounces cream cheese, softened
1 1/2 tablespoons corn starch
1/3 cup granulated sugar
2 large eggs, slightly beaten

Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick spray.

In a large bowl, whisk together flour, baking powder, baking soda, and spices. Set aside.

In the bowl of your electric mixer, beat 4 eggs and 1 2/3 cups sugar. Add oil, pumpkin, and vanilla. Mix to combine.

Mix in dry ingredients and pour into prepared pan. Smooth the top, making sure the batter gets into all the corners.

Mix softened cream cheese, sugar, cornstarch, and vanilla until smooth. Add eggs and mix just to combine. Transfer to a piping bag or zip top bag and cut off the corner.

Pipe diagonal lines of cream cheese mixture on top of the pumpkin mixture.

Bake 35-40 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before serving.

Cut into squares and enjoy!