• Line a 9" x 13" Baking pan like you would usually do, set aside. NOTE: For this recipe, I used my 3-bar Tray placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven on 350℉/180℃.

PUMPKIN SPICE SQUARES PREPARATION

• In a mixing bowl, whisk together the all-purpose flour, light brown sugar, baking powder and the spices together (Cinnamon, ginger, nutmeg, all spice, and sea salt).

  Make a well and add the pumpkin purée, vegetable oil and milk. Mix until it is all combined.
  5.45 oz all-purpose flour, 3.55 oz light brown sugar, 1 tsp baking powder, 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground all spice, 1.95 oz pumpkin purée, 1.05 oz vegetable oil, 8.85 oz milk, 1/16 tsp sea salt
  
• Pour the preparation into your prepared baking pan.
  

BAKE!

• Bake for 15 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 13 minutes). It is ready when the toothpick inserted comes out clean with little to no crumbs.
  
• Once your Pumpkin Spice Cakes are out of the oven, flip them right away onto your cooling rack. Slice them into squares and roll them while they are still warm in the cinnamon sugar.

  NOTE: The Cinnamon sugar will coat each squares naturally, so there is no need to brush them with melted butter.
  

CINNAMON SUGAR PREPARATION

• Mix in the sugar and ground cinnamon together. Then, coat each squares. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: These are best enjoyed the day of. If you have any left overs store them at room temperature in an opened box.
  1.75 oz granulated sugar, 1 Tbsp ground cinnamon