Save Moist, aromatic cake squares featuring pumpkin purée, zingy ginger, and fresh lemon, topped with a tangy lemon glaze. Perfect for autumn gatherings or afternoon tea.
When I first baked Lemon Ginger Pumpkin Cake Squares, my kitchen filled with a warm, spicy aroma. These quickly became my go-to treat for crisp afternoons when friends drop by for tea.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 tsp
- Baking soda: ½ tsp
- Salt: ½ tsp
- Ground ginger: 1 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Granulated sugar: 1 cup (200 g)
- Light brown sugar: ½ cup (110 g) packed
- Vegetable oil: ½ cup (120 ml)
- Eggs: 3 large, at room temperature
- Pumpkin purée: 1 cup (240 g), not pumpkin pie filling
- Fresh ginger: 2 tbsp, finely grated
- Lemon zest: From 1 large lemon
- Lemon juice: 2 tbsp, freshly squeezed
- Vanilla extract: 1 tsp, pure
- Powdered sugar: 1 cup (120 g), sifted
- Lemon juice for glaze: 2–3 tbsp, freshly squeezed
- Lemon zest for glaze: From 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 for easy removal.
- Mix dry ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, ground ginger, cinnamon, and nutmeg.
- Beat wet ingredients:
- In a large bowl, beat granulated sugar, brown sugar, and oil until smooth. Add eggs one at a time, beating well after each addition.
- Combine wet and pumpkin:
- Mix in pumpkin purée, fresh ginger, lemon zest, lemon juice, and vanilla extract until fully combined.
- Fold in dry ingredients:
- Gradually fold dry mixture into wet mixture until just combined—do not overmix.
- Bake:
- Pour batter into prepared pan and smooth the top. Bake for 32–36 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool completely in the pan on a wire rack.
- Prepare glaze:
- Whisk together powdered sugar, lemon juice, and lemon zest until smooth and pourable. Drizzle over cooled cake.
- Cut and serve:
- Once glaze sets, lift cake from pan using parchment overhang and cut into 16 squares.
Save My kids love helping to drizzle the lemon glaze after dinner. This cake is now a staple at our cozy autumn family gatherings.
Required Tools
You'll need a 9x9-inch (23x23 cm) baking pan, mixing bowls, electric mixer or whisk, measuring cups and spoons, parchment paper, zester, and spatula.
Allergen Information
This recipe contains eggs and wheat (gluten). If using certain vegetable oil blends, be sure to check for traces of soy.
Nutritional Information
Each cake square contains about 195 calories, 7 g total fat, 31 g carbohydrates, and 2 g protein.
Save These pumpkin cake squares stay moist for days and always impress guests with their zesty glaze. Enjoy them with a cup of black tea or chilled Riesling.
Kitchen Help
- → Can I use canned pumpkin purée?
Yes, canned pumpkin purée works well—just avoid mixes labeled as pumpkin pie filling, which contain extra additives.
- → How do I know when the cake is baked through?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the cake is ready.
- → What can I use instead of fresh ginger?
Use 1½ teaspoons ground ginger for a similar aromatic kick as a substitute for fresh ginger.
- → Can I make these squares ahead of time?
Yes, bake and glaze them one day before serving. Store airtight to retain moisture and texture.
- → Are there gluten-free options?
Swap all-purpose flour with a gluten-free blend. Results may vary depending on the brand used.
- → What beverages pair well with these squares?
Black tea or a semi-dry Riesling are excellent choices to balance the sweet and spicy flavors.