Best 6 Best Pumpkin Squares Recipes
Indulge your taste buds in the delightful world of pumpkin squares, a delectable treat that combines the essence of fall flavors with the comfort of a classic dessert. These delectable squares are crafted with a tender and moist pumpkin cake base, generously topped with a velvety cream cheese frosting. Each bite offers a harmonious blend of sweet pumpkin, warm spices, and tangy cream cheese, creating an explosion of flavors that will tantalize your senses.
This article presents a collection of carefully curated pumpkin square recipes, each offering unique variations to cater to diverse tastes and dietary preferences. From the classic pumpkin square recipe that embodies the traditional flavors of fall to gluten-free and vegan alternatives, there's a perfect recipe for every pumpkin enthusiast. Embark on a culinary journey as we unveil the secrets behind these delightful pumpkin squares, ensuring a successful baking experience and unforgettable dessert moments.
PUMPKIN SQUARES
These are good any time of year. They are excellent frosted with cream cheese icing.
Provided by GINGER P
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
- Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.
Nutrition Facts : Calories 202.7 calories, Carbohydrate 26.5 g, Cholesterol 31 mg, Fat 10.2 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 196.3 mg, Sugar 17.4 g
HOME
Steps:
- Preheat oven to 350° F.
- Beat flour, oats, 1/2 cup brown sugar and butter in a small mixer until crumbly. Press onto bottom of an ungreased 13 x 9-inch baking pan. Bake for 15 minutes.
- Beat pumpkin, evaporated milk, sugar, eggs, cinnamon, salt, ginger and cloves in a large mixer bowl until smooth. Pour over crust. Bake for an additional 20 minutes.
- Combine remaining 1/2 cup brown sugar and nuts in small bowl; sprinkle over filling. Bake for an additional 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Refrigerate until ready to serve. Garnish with whipped cream, if desired.
PUMPKIN PIE BARS
These bars taste like a cross between pumpkin pie and pecan pie-yum! If you can't find butter cake mix, yellow cake mix works. -Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 7 ingredients; beat on medium speed until smooth. Pour into an ungreased 13x9-in. baking pan. Sprinkle with dry cake mix. Drizzle butter over top; sprinkle with pecans., Bake 50-60 minutes or until a toothpick inserted in center comes out clean. Cool 1 hour on a wire rack., Refrigerate 3 hours or overnight. Remove from refrigerator 15 minutes before serving. Cut into bars. If desired, serve with whipped topping.
Nutrition Facts : Calories 419 calories, Fat 22g fat (10g saturated fat), Cholesterol 91mg cholesterol, Sodium 360mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN PIE SQUARES
The first time my husband and two daughters tried this dessert, they thought it was delicious. It has all of the spicy pumpkin goodness of the traditional pie without the fuss of a pastry crust. -Denise Goedeken, Platte Center, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 20 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Combine flour, oats and brown sugar. Cut in butter until mixture is crumbly. Press into a greased 13x9-in. pan. Bake until golden brown, about 20 minutes. , Meanwhile, beat filling ingredients until smooth; pour over crust. Bake 45 minutes. , Combine topping ingredients; sprinkle over filling. Bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool, then refrigerate until serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 248 calories, Fat 10g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 212mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN SQUARES
Steps:
- Heat oven to 350°F.
- Combine all crust ingredients in small bowl. Beat at low speed until mixture resembles coarse crumbs. Press onto bottom of ungreased 13x9-inch baking pan. Bake 15 minutes.
- Meanwhile, combine all filling ingredients in large bowl. Beat at medium speed until smooth; pour over crust. Continue baking 20 minutes.
- Stir together 1/2 cup brown sugar and pecans in small bowl; sprinkle over filling. Continue baking 15-25 minutes or until knife inserted in center comes out clean. Cool completely.
- Store refrigerated. Garnish with sweetened whipped cream, if desired.
Nutrition Facts : Calories 360 calories, Fat 17 grams, SaturatedFat grams, Transfat grams, Cholesterol 75 milligrams, Sodium 220 milligrams, Carbohydrate 49 grams, Fiber 2 grams, Sugar grams, Protein 6 grams
THE BEST PUMPKIN SQUARES
Make and share this The Best Pumpkin Squares recipe from Food.com.
Provided by ManCanCook
Categories Dessert
Time 45m
Yield 1 tray pumpkin squares, 20 serving(s)
Number Of Ingredients 15
Steps:
- Mix all of the Pumpkin Square ingredients together.
- Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
- For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
- Wait for the pumpkin squares to cool before topping with the frosting.
Nutrition Facts : Calories 330.5, Fat 18.1, SaturatedFat 3.7, Cholesterol 47, Sodium 296, Carbohydrate 40.2, Fiber 0.6, Sugar 28.9, Protein 3.2
Tips:
- Use fresh pumpkin purée: Fresh pumpkin purée will give your squares a more vibrant flavor and color than canned purée. To make your own purée, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
- Don't overmix the batter: Overmixing the batter will make your squares tough. Mix just until the ingredients are combined.
- Let the squares cool completely before frosting them: This will help to prevent the frosting from melting.
- Store the squares in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days: You can also freeze the squares for up to 2 months.
Conclusion:
Pumpkin squares are a delicious and easy-to-make fall treat. With their moist texture, sweet pumpkin flavor, and creamy frosting, they're sure to be a hit with everyone who tries them. So next time you're looking for a festive dessert, give these pumpkin squares a try.
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