Pumpkin Pie Squares with Cream Cheese Drizzle

Soft, cakey pumpkin pie squares with pumpkin baked right into the middle and a cream cheese drizzle on top. No pie crust, no rolling pin, and it’s perfect for feeding a crowd!

Overhead of pumpkin pie squares cut into 24 pieces in a white jelly roll pan with cream cheese drizzle

Why this recipe works

There’s no pastry crust with these pumpkin pie squares. Think of it as a cake inspired by pumpkin pie. Half of the batter is placed down as the base, then the pumpkin layer goes on top of that, followed by spoonfuls of the remaining batter on top. Nothing to roll out, nothing to crimp or blind bake, and there’s no soggy bottom to worry about. It’s a cross between a pumpkin bar and a coffee cake that’s soft, sweet, and pillowy.

When my kids were younger, we used to go camping quite a bit. I guess it was technically “glamping” since we did so in an RV! Either way it was lots of fun and I often made my blackberry pie squares to take along. Everyone always loved them, so I really wanted to come up with a pumpkin version. I hope you enjoy this creation as much as we do here!

Pumpkin pie squares served on small white plates beside the baking pan with forks and fall leaves

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredients for pumpkin pie squares including canned pumpkin pie mix, butter, eggs, flour and cream cheese

Ingredient Info and Substitution Suggestions

CANNED PUMPKIN PIE MIX – You need 30 ounces of pumpkin pie mix, which is already sweetened and spiced, not 100% pure pumpkin. Double check the can before starting! This specific recipe is built around using pumpkin pie mix, so if you swap it out with pure pumpkin it simply will not taste the same.

EGGS – Two of them go into the pumpkin along with the four in the batter. Canned pie mix is thinner than canned fruit pie filling, which comes out of the can already thickened, so the eggs are what help firm up the pumpkin layer so it’s easier to slice.

CREAM CHEESE – Use brick-style cream cheese, not the spreadable kind that comes in a tub. Let your cream cheese come to room temperature before starting. Cold cream cheese will leave lumps you can’t beat out once the sugar and milk are in. Those lumps will prevent the drizzle from actually drizzling and will pour out in blobs instead of pretty lines.

PUMPKIN PIE SPICE AND CINNAMON – Both the batter and the filling get spiced for extra flavor. Although the mix is already spiced, adding extra really helps make the flavor pop.

How to Make Pumpkin Pie Squares

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat oven to 350°F. Set an ungreased 15×10 jelly roll pan onto a 17×12 rimmed baking sheet.
Cream the granulated sugar and butter on medium speed until fluffy. Add the eggs one at a time until incorporated. Add the vanilla and beat well.
Whisk together the flour, baking powder, cinnamon, pumpkin pie spice, and salt. Turn the mixer to its lowest setting and add the flour mixture slowly until completely combined.
In another bowl, whisk the canned pumpkin pie mix, 2 eggs, and pumpkin pie spice until smooth.
Spread half the batter (weigh for even halves) into the pan. Spread the pumpkin filling evenly over the batter, all the way to the edges. Drop the remaining batter over the filling in small spoonfuls, roughly 1-2 tablespoon-sized, spaced out. Don’t try to cover the filling completely. You want those gaps.
Bake 55-60 minutes. The top should be golden brown and the center should not jiggle when you shake the pan. Do not under bake.
Cool completely on a wire rack. The bars must be fully cool before drizzling or the cream cheese will melt and run.
To make the drizzle, beat the cream cheese and butter until smooth. Add the powdered sugar in two additions, then the vanilla, and beat until light. Add milk a couple tablespoons at a time until you reach the desired consistency. I use all 8 tablespoons.
Use a spoon or fork to drizzle lines across the cooled bars. If you like, you can place the pan in the refrigerator for 30 minutes to help speed up the setting of the drizzle. It will still remain fairly soft. Cut into squares.

Frequently Asked Questions & Expert Tips

Can I use canned pumpkin puree instead of pumpkin pie mix?

No. Pumpkin pie mix is already sweetened and spiced, whereas pure pumpkin is neither, so a whole can of it would leave you with a bland, watery middle layer. I developed and tested this recipe using pumpkin pie mix, so that’s what I would suggest!

The can says to add evaporated milk. Should I?

No. Those directions are for baking a pumpkin pie in a crust, where the crust holds a loose custard in place while it sets. There’s no crust here, so that liquid has nowhere to go but down into the bottom cake layer. Pay no mind to the directions on the can for this recipe.

Why is my pumpkin layer so thin?

It’s supposed to be. The cake layers are heavier than the filling and compress it as they bake. The pumpkin comes through in the open areas where there’s no cake on top, which is why the top layer goes on in spaced-out spoonfuls instead of being spread to the edges. Resist the urge to cover the whole pan.

Can I make these in a 13×9 pan instead?

I haven’t tested it and I probably wouldn’t recommend it. A 13×9 has meaningfully less surface area than a 15×10 jelly roll pan, so the same amount of batter and filling would sit much deeper. Doing so would cause the bake time to go up and the middle would take far longer to set.

How do I know when they are done?

Give the pan a gentle shake. The top should be golden brown and the center shouldn’t jiggle. There’s more moisture in these than in the fruit versions, so if the top is browning before the center has set, tent the pan loosely with foil and keep baking.

Can I use a different pie filling?

Yes, absolutely! A 21 ounce can of fruit pie filling works in place of the pumpkin. You can skip the two eggs since canned fruit filling is already thickened. I have full versions with blackberry and cherry.

Why is the drizzle still soft?

Because there’s more cream cheese and butter in it than powdered sugar, which is what gives it that lovely tang. It won’t crust over the way a plain powdered sugar glaze does. If you want it firmer before you cut, slide the pan into the refrigerator for 30 minutes.

Close up of pumpkin pie squares in the pan with one square removed showing the pumpkin layer

Storage and Freezing Information

Store these in a single layer in an airtight container. Don’t stack them. The cream cheese drizzle stays soft, so a second layer on top will smear the one underneath.

To freeze, let them cool completely on a wire rack first, then line a baking sheet with parchment and flash freeze the squares for 2 hours. The flash freeze will firm the drizzle enough to handle. Once they are solid, wrap each square individually in plastic wrap and transfer them into a freezer bag.

To thaw, unwrap them while they’re still frozen and let them come to room temperature. Don’t leave them wrapped while they thaw.

Serving Suggestions

Pumpkin pie squares are good warm, at room temperature, and even chilled in the refrigerator! Cut them into squares in the pan and lift them out with a thin spatula. If you want the cleanest edges, chill the pan for 30 minutes first so the drizzle firms up before the knife goes in. A square with coffee is one of my favorite ways to eat these! They hold up well enough that leftovers make a very good breakfast the next morning.

More Pumpkin Recipes

These beauties belong on a Thanksgiving dessert table next to a classic pumpkin pie. One 15×10 pan cuts into 24 squares, which goes a lot further than a single pie.

For a bigger dessert spread, set them out alongside pumpkin slab pie or pumpkin trifle. I personally think they’d be great with a pumpkin spice latte.

Here are a few more ideas!

I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!

Author
Recent Posts

Amanda Davis

President at Amanda's Creative Studio, Inc.

I’m Amanda Davis, recipe developer, baking enthusiast, and founder of Amanda’s Cookin’. I’ve been cooking, baking, and creating trusted recipes for over 30 years. We create recipes for every cooking and baking level, because great food should be approachable and delicious. We hope you love our recipes as much as we do!

Pumpkin Pie Squares