These spiced pumpkin cake squares are a delightful treat, perfect for fall gatherings or as a sweet indulgence.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease and flour a 9x13 inch baking pan to prevent sticking.
Use parchment paper for easier removal of the cake.
In a large mixing bowl, beat together the eggs, sugar, and pumpkin puree until smooth.
Ensure the eggs are at room temperature for better mixing.
Sift together the flour, baking powder, cinnamon, nutmeg, and salt in another bowl.
Sifting helps to aerate the flour and mix the spices evenly.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and spread evenly.
Tap the pan gently to release any air bubbles.
Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the minimum baking time to avoid overbaking.
Remove the cake from the oven and let it cool completely on a cooling rack.
Cooling prevents the frosting from melting when applied.
In a bowl, beat together the cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy.
Ensure the cream cheese and butter are softened for a smoother frosting.
Spread the frosting evenly over the cooled cake.
Use an offset spatula for a smooth finish.
Cut the cake into squares and serve.
Wipe the knife clean between cuts for neat slices.
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