MAKE PUMPKIN CAKE SQUARES BATTER. In a mixing bowl or the bowl of your KitchenAid, combine the canned pumpkin, sugars, avocado oil, eggs, orange juice, and vanilla extract and mix until well combined. In a separate bowl, sift together the flour, pumpkin pie spice, salt, baking powder, baking soda, and cinnamon. Merge the sifted dry ingredients with the pumpkin mixture. Once the batter is well combined, fold in the chopped walnuts. You can use a KitchenAid with the flat beater attachment as I do, or you can just use a wooden spoon or handheld mixer.

1. PREPARE THE CAKE PAN AND BAKE. Preheat the oven to 350 degrees F (177 C). Spray the entire inside of the 9-inch square cake pan with cooking spray (I use avocado oil spray). Sprinkle the pan with flour and shake it around to coat, shaking off any excess. Line the pan with parchment paper and dump in the batter. Use a rubber spatula to even out the pumpkin cake squares. Bake for 25-30 minutes. The pumpkin cake squares should spring back when lightly pressed. Check for doneness with a toothpick. Once done (after about 10 minutes) remove them from the pan by grabbing both ends of the parchment paper and place them on a cooling rack to cool completely.

   

2. PREPARE THE ORANGE CREAM CHEESE FROSTING. Whip together the softened butter and cream cheese until well combined, about a minute. Add in the orange juice, orange zest, vanilla extract, and powdered sugar. Mix until well combined and creamy. Cover the bowl and set it in the fridge until you’re ready to frost!

   

3. FROST THE PUMPKIN BARS AND SPRINKLE WITH OPTIONAL TOPPINGS. Once the pumpkin bars are cooled completely, spread the frosting evenly. For an optional topping (great for presentation), grate some orange zest and combine it with a handful of chopped walnuts and a pinch of flaky salt. Sprinkle it evenly around the frosted pumpkin bars. Cut and enjoy! 🖤