Pumpkin Squares with Pumpkin Butter Cream Cheese Frosting

Serves: Twelve | Prep: 10 min | Cook: 25 min

Ingredients:

Pumpkin Squares:
2 cups all-purpose flour
3/4 cup dark brown sugar
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp salt
4 eggs
2 cups Pumpkin Puree
1 cup vegetable oil
1 tsp vanilla extract

Pumpkin Butter Cream Cheese Frosting:
8 oz cream cheese, room temperature
1/2 cup butter, room temperature
1 tsp vanilla extract
5 cups powdered/icing sugar
1/4 cup Pumpkin Butter

Directions:
Preheat oven 350F/180C. Line a 13X9 baking dish with baking paper.

In a bowl mix flour, sugar, baking powder, soda, cinnamon, nutmeg, cloves, and salt together. Stir in eggs, puree, oil, and vanilla, until thoroughly combined. Pour and spread batter evenly into the prepared dish. Bake, 25-30 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cool completely on a wire rack.

 Make the frosting by adding cream cheese, butter and vanilla in a mixing bowl with a paddle attachment. Mix, medium high speed, 5-7 minutes. Reduce speed to low and slowly add in the powdered sugar. Gradually increase speed and beat, 5-7 minutes, until light and creamy. Spread over cooled cake and swirl in the pumpkin butter. Cut into 12 equal squares.

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