Pecan Crusted Pumpkin Squares
Enjoy Pecan Pumpkin Squares with warm fall spices and a crunchy pecan topping. A delicious, lighter dessert for Thanksgiving and fall gatherings!
Servings: 12
Ingredients
- 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
- 2 eggs
- 1 teaspoon vanilla
- 1-3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350F 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 mixture into the pumpkin mixture 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 12 bars. Serve warm or at room temperature.
Notes
Serving size: 1 pumpkin square (1/12th recipe)
WW Points: 11
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old WW plan) 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 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.
(Must be logged into WW on a smartphone or tablet.) 9 PointsPlus (Old WW plan) 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 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.
Nutrition
Serving: 1pumpkin square | Calories: 224kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 27mg | Sodium: 207mg | Potassium: 108mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3221IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg