4-Ingredient Frosted Pumpkin Squares
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 16 squares 1x
Ingredients
Scale
- 1 package Simple Mills Pumpkin Muffin/Bread Mix
- 1 (8 ounce) container of almond milk cream cheese*, at room temperature
- 1/4 cup maple sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees. Grease an 8×8 glass baking dish and line with parchment paper.
- Make pumpkin mixture according to directions on the box. Pour mixture into the baking dish and spread out evenly. Bake for around 30 minutes or until a toothpick comes out clean from the middle of the cake.
- Once the pumpkin bread is in the oven, place the room temperature almond milk cream cheese in a stand mixer fitted with the flat beater attachment. Whip on high speed until fluffy, about 2 minutes, scraping down the sides every 30 seconds. Add the maple sugar and vanilla extract and beat for another 2 minutes, until combined. Place frosting in a closed container in the fridge to set until loaf is baked and completely cooled, then use an offset spatula to frost the cake before you slice up! Feel free to top it with a little pumpkin pie spice on the frosting and cutting into 16 slices!
Notes
*I used Kite Hill brand
Find it online: https://paleomg.com/4-ingredient-frosted-pumpkin-squares/