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 by Abigail Johnson Dodge.
This pumpkin squares recipe stirs together in minutes.
It’s essentially your typical quick bread baked in a square pan for a nice change of pace.
These tasty pumpkin squares taste even better a day or two after baking when the flavors have had a chance to meld together and they travel extremely well, making them the perfect fall hostess gift.
Pumpkin Squares Recipe
3/4 cup finely chopped pecans
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup firmly packed dark brown sugar
1/2 cup canola oil
1 teaspoon vanilla
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
- Preheat oven to 350 F degrees. Generously grease an 8-inch square baking pan. Alternatively, line your pan with parchment or greased foil. Pour chopped pecans into the pan and tilt to coat the bottoom and sides evenly, and then carefully tip out the excess, saving them for the topping.
- Combine the pumpkin puree, brown sugar, oil, eggs, and vanilla in a large mixing bowl, whisking until smooth. Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium bowl with a whisk until well blended. Stir the dry ingredients into the wet ingredients until just combined. You don’t want to over mix since this can make your pumpkin squares tough. Pour the batter into the prepared pan and spread it out evenly. Scatter the remaining nuts evenly over the top of the pumpkin squares batter.
- Bake for 25 to 30 minutes or until the top springs back when lightly touched and a wooden toothpick inserted into the center comes out with moist crumbs. Cool on a wire rack for 15 minutes or so. Cut into desired size bars. Serve warm or at room temperature.
Serve these pumpkin squares as a casual rustic dessert with freshly whipped cream or even better, this yummy sounding simple homemade pumpkin ice cream from Simply Recipes.
These delicious pumpkin squares can be wrapped in plastic wrap and stored at room temperature for up to 5 days or in the freezer for up to 1 month.
Source: This delicious pumpkin squares recipe is from The Weekend Baker: Irresistible Recipes, Simple Techniques, and Stress-Free Strategies for Busy People by Abigail Johnson Dodge
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