These chocolate and pumpkin squares pair a rich cocoa layer with a soft, warmly spiced pumpkin layer. A smooth chocolate frosting finishes every square.
Bake them in a 9-inch pan, cool completely, then frost and cut into about 16 pieces. They make a cozy dessert for fall gatherings or an everyday treat.
Helpful Tips
- Use plain canned pumpkin rather than pumpkin pie filling.
- Spread the pumpkin batter gently over the chocolate layer to keep the layers distinct.
- Wait until the bars are completely cool before adding the frosting.
Chocolate and Pumpkin Squares
Ingredients
Chocolate Frosting
Instructions
- Heat the oven to 350°F (175°C). Grease a 9-inch square baking pan.
- Beat the softened butter and sugar in a medium bowl until well blended. Add the eggs and vanilla and beat until smooth and creamy.
- Stir together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing just until combined.
- Remove 1 1/4 cups of batter to a small bowl. Add the cocoa powder and mix well. Stir the canned pumpkin and pumpkin pie spice into the remaining batter.
- Spread the chocolate batter in the prepared pan. Carefully spread the pumpkin batter over the chocolate layer.
- Bake for about 30 minutes, or until the edges begin to pull away from the sides of the pan. Cool completely in the pan on a wire rack.
- For the frosting, stir together the powdered sugar and cocoa. Beat the softened butter in a small bowl until creamy. Gradually add the sugar mixture, alternating with 2 tablespoons milk, and beat until smooth. Add the remaining milk as needed for a spreadable consistency. Stir in the vanilla.
- Spread the frosting over the cooled squares. Cut into 16 pieces and serve.
Storage
Cover and refrigerate leftover frosted squares. For the best texture, let them sit at room temperature briefly before serving.
Frequently Asked Questions
Can I use pumpkin pie filling instead of canned pumpkin?
Use plain canned pumpkin, not pumpkin pie filling, which is already sweetened and spiced.
Do the squares need to cool before frosting?
Yes. Let them cool completely in the pan so the frosting spreads smoothly and does not melt.
How should I store chocolate and pumpkin squares?
Cover and refrigerate the frosted squares. Let them sit at room temperature briefly before serving for a softer texture.
Recipe adapted from the vintage cookbook page supplied by the site owner; wording clarified for readability with AI assistance. Featured image: AI-generated food photography.