Save Moist, aromatic cake squares featuring pumpkin purée, ginger, and fresh lemon come together in this easy dessert. With a tangy lemon glaze, these squares are an irresistible treat for autumn gatherings or a cozy afternoon tea.
I baked these for a fall potluck, and the bright lemon and ginger made the pumpkin shine. Everyone asked for another square and the recipe, proving how loved these are.
Ingredients
- All-purpose flour: 2 cups (250 g), for the cake base
- Baking powder: 1 tsp, helps the cake rise
- Baking soda: ½ tsp, works with baking powder
- Salt: ½ tsp, balances sweetness
- Ground ginger: 1 tsp, adds spice
- Ground cinnamon: 1 tsp, classic pumpkin spice
- Ground nutmeg: ¼ tsp, hints of warmth
- Granulated sugar: 1 cup (200 g), adds sweetness
- Light brown sugar: ½ cup (110 g), for extra moisture
- Vegetable oil: ½ cup (120 ml), makes the cake tender
- Large eggs: 3, at room temperature
- Pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Fresh ginger: 2 tbsp, finely grated
- Lemon zest: Zest of 1 large lemon
- Lemon juice: 2 tbsp, freshly squeezed
- Vanilla extract: 1 tsp, pure
- Powdered sugar: 1 cup (120 g), sifted, for glaze
- Lemon juice (for glaze): 2–3 tbsp, freshly squeezed
- Lemon zest (for glaze): Zest of ½ lemon
Instructions
- Prepare the pan:
- Preheat oven to 350°F (175°C). Grease and line a 9x9-inch (23x23 cm) baking pan with parchment paper, leaving an overhang.
- Mix dry ingredients:
- In a medium bowl, whisk flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg.
- Beat wet ingredients:
- In a large bowl, combine granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, mixing well.
- Add pumpkin & aromatics:
- Mix in pumpkin purée, grated ginger, lemon zest, lemon juice, and vanilla extract until combined.
- Combine wet & dry:
- Gradually fold the dry mixture into the wet just until combined. Do not overmix.
- Bake:
- Transfer batter to pan and smooth surface. Bake 32–36 minutes, until a toothpick inserted comes out clean.
- Cool:
- Let cake cool completely in pan on a wire rack.
- Glaze:
- Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled cake.
- Cut squares:
- Once glaze sets, lift cake via parchment, and slice into 16 squares.
Save These cake squares are always on our dessert table for October birthdays. Kids love helping drizzle glaze, making it a sweet family moment.
Required Tools
You'll need a 9x9-inch baking pan, mixing bowls, electric mixer or whisk, measuring cups and spoons, parchment paper, zester, and spatula.
Allergen Information
Contains eggs and wheat (gluten). May contain soy traces if using blended oils. Always check ingredient labels for allergens.
Nutritional Information
Each square contains about 195 calories, 7 g fat, 31 g carbohydrates, and 2 g protein.
Save This cake tastes even better the next day, and leftovers pair wonderfully with hot tea or coffee.
Kitchen Help
- → Can I use ground ginger instead of fresh?
Yes, you can substitute fresh ginger with 1½ teaspoons of ground ginger for similar aromatic warmth.
- → How should I store cake squares?
Keep the squares in an airtight container at room temperature for up to three days, or refrigerate for longer freshness.
- → Is it possible to add mix-ins?
Feel free to include chopped crystallized ginger or nuts for more texture and zing in the cake squares.
- → What beverage pairs well with these?
Black tea or a semi-dry Riesling complements the citrusy and spiced flavors of these squares beautifully.
- → Can I freeze pumpkin cake squares?
Yes, wrap tightly and freeze for up to two months. Thaw before serving and add glaze after defrosting, if desired.
- → Is this dessert suitable for vegetarians?
All ingredients listed are vegetarian-friendly, making these squares suitable for vegetarian diets.