We are well into pumpkin season and I have not yet begun to satisfy my desire for all things pumpkin - pumpkin squares, pumpkin muffins, pumpkin bread, pumpkin squares, pumpkin soup, pumpkin cookies, and pumpkin pie are foods I can’t seem to get enough of this time of year. Somehow, I have even managed to develop a minor addiction to Starbuck’s pumpkin spice latte this year.
I recently made this recipe for pumpkin squares that produces delicious, moist, and spicy pumpkin squares that are like gingerbread, only better for a nut lover like me, because they are crusted with pecans. To satisfy those not so excited about nuts, I doubled the recipe making one pan of pumpkin squares with nuts and one pan without. It’s adapted from a wonderful cookbook called The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People
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