Looking for an easy and delicious pumpkin square recipe? Mrs. Connolly’s pumpkin squares are the perfect cure for any pumpkin craving! I love them so much and crave them not only during “pumpkin spice season” or around Thanksgiving!
This is the pumpkin square recipe my mom has been making forever. This is a photo of her cookbook with all of her family recipes. You can see my Dad wrote down this one and then that is my mom’s handwriting for the cream cheese icing. Just looking at the picture of this cookbook makes me smile.
I love how there are specks of bladder splattered on the pages… it just shows how many times this recipe has been made and loved by our entire family.
My Mom told me that my Dad rented a room in her house when he was in college. Mrs. Connolly was in her early-80s when your dad rented the room and these were the pumpkin squares she would bake every fall for my Dad.
You can make them with or without the icing. I like them without the icing, but Caleb likes them with the icing. These pumpkin squares are moist, tasty, and won’t last long! I love them because I grew up eating them but also because as a busy adult, they are quick and easy and taste amazing each and every time.
This Pumpkin Square recipe is super easy to put together, moist, and delicious! It’s almost as easy as a box mix, but tastier!
Mrs. Connolly's Delicious Pumpkin Squares
- 2 cups flour
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp Baking Soda
- 2 tsp Cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 4 eggs (beaten)
- 16 Ounce Canned or Fresh Pumpkin
- 1 cup Olive Oil
- Combine flour, sugar, baking powder, cinnamon, baking soda, salt, and cloves.
- Stir in eggs
- Stir in pumpkin and olive oil
- Spread batter into ungreased 15x15x1 pan.
- Bake at 350 for 25-30 minutes
- Optional: Frost with Cream Cheese Frosting when cool.