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New York, NY
PK - 12
Class Size:
Less than 10
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  • Pumpkin Eye by Denise Fleming

Ingredients for Pumpkin Squares from Debra F. Weber
  • 4 eggs
  • 1-2/3 cups sugar
  • 1 cup canola oil
  • 1 27-oz can pumpkin purée
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
For the Frosting:
  • 1/2 cup butter, softened
  • 8 oz. cream cheese, softened
  • 2 cups confectioner's sugar
  • 1 teaspoon vanilla
  • 3 mixing bowls
  • spoon for stirring
  • rimmed cookie sheet or jelly roll pan


Students will "apply appropriate techniques, tools, and formulas to determine measurements." --Massachusetts Mathematics Curriculum Frameworks

Resource Instructions

  1. Preheat oven to 350°F.
  2. In a large bowl, mix the eggs,sugar, oil and pumpkin.
  3. In a separate bowl, sift together the flour, baking powder, salt, pumpkin pie spice and baking soda.
  4. Add the dry ingredients to the pumpkin mixture and mix well.
  5. Pour into a large, rimmed cookie sheet and bake for 20-25 minutes.
  6. Remove from oven and allow to cool before frosting.
  7. For the frosting: Cream the butter, cream cheese and sugar together. Blend in the vanilla. Spread over the pumpkin squares when cool.


Make an extra batch to donate to a local community meal.

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