Honey Pumpkin Dessert Squares Recipes

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PUMPKIN SQUARES



Pumpkin Squares image

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

4 eggs
1 cup vegetable oil
2 cups white sugar
1 (15 ounce) can solid pack pumpkin puree
2 cups all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon ground nutmeg
1 teaspoon baking soda
2 teaspoons baking powder
½ teaspoon salt

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

HONEY-PUMPKIN DESSERT SQUARES



Honey-Pumpkin Dessert Squares image

Need to take dessert to a fall potluck? This pumpkin pie made in a pan feeds a crowd.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 15

1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter or margarine, softened
1/4 cup packed brown sugar
2 cans (15 oz each) pumpkin (not pumpkin pie mix)
4 eggs
1 cup half-and-half
1 cup honey
3/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla
1/2 teaspoon salt
1/2 cup whipping cream
1 tablespoon powdered sugar
15 candy pumpkins

Steps:

  • Heat oven to 350°F. In medium bowl, mix all crust ingredients with fork until crumbly. Press in bottom of ungreased 13x9-inch pan. Bake 10 minutes.
  • Meanwhile, in large bowl, beat all filling ingredients with wire whisk or electric mixer on medium speed until blended. Pour over partially baked crust.
  • Bake 55 to 60 minutes or until set and knife inserted in center comes out clean. Cool completely, about 40 minutes.
  • In chilled small bowl, beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form. Cut dessert into squares. Serve with whipped cream. Garnish each serving with candy pumpkin.

Nutrition Facts : Calories 310, Carbohydrate 50 g, Cholesterol 80 mg, Fat 2, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 37 g, TransFat 0 g

PUMPKIN DESSERT SQUARES



Pumpkin Dessert Squares image

Every year we make a trip to the US to shop and one of my favourite places to shop is the Williams-Sonoma store. This year they were serving samples of this made with their own Pecan Pumpkin Butter and giving away the recipe. Since I can't buy the pumpkin butter here I adapted the recipe to use a butter recipe already on Zaar. Absolutely delicious!

Provided by Cookin-jo

Categories     Dessert

Time 55m

Yield 32 serving(s)

Number Of Ingredients 10

1 (18 ounce) box yellow cake mix
1/2 cup butter, melted
3 large eggs
1 1/4 cups pumpkin butter (I used Spicy Pumpkin Butter, takes 10 minutes to make)
1/8 cup milk
1/2 cup pecans, toasted and chopped
1 tablespoon flour
1/4 cup sugar
1 teaspoon cinnamon
1/4 cup butter, softened

Steps:

  • Measure out one cup of the cake mix and set aside for the topping.
  • Mix remaining cake mix with 1/2 cup melted butter, then mix in 1 egg.
  • Press lightly and evenly into a lightly greased 9 X 13 baking pan.
  • Mix the pumpkin butter with 2 eggs and the milk.
  • Spread pumpkin butter over the cake base evenly.
  • Sprinkle chopped pecans over the pumpkin.
  • Mix the 1 cup reserved cake mix with the flour, sugar and cinnamon.
  • Add softened butter and mix until crumbly.
  • Sprinkle crumbs over the top of the cake.
  • Bake at 350 degrees for 35-40 minutes, until golden.
  • Note: If you're making your own pumpkin butter let it cool before using in this recipe.
  • Prep and cook times do not include the time to make the pumpkin butter.

PUMPKIN PIE SQUARES



Pumpkin Pie Squares image

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

1 cup all-purpose flour
1/2 cup quick-cooking oats
1/2 cup packed brown sugar
1/2 cup cold butter
FILLING:
2 cans (15 ounces each) solid-pack pumpkin
2 cans (12 ounces each) evaporated milk
4 large eggs
1-1/2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon salt
TOPPING:
1/2 cup packed brown sugar
1/2 cup chopped pecans
2 tablespoons butter, softened
Sweetened whipped cream, optional

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.

HONEY PUMPKIN PIE



Honey Pumpkin Pie image

"Bee" sure to serve the dessert here on Thanksgiving-it's the kind guests will be attracted to! "This pie pleases with the ever popular holiday flavor of pumpkin," assure Dorothy Smith of El Dorado, Arkansas, "only honey gives it a delicious twist."

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 11

Dough for double-crust pie
1 can (15 ounces) solid-pack pumpkin
1/2 cup honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
3 large eggs, room temperature
1 can (5 ounces) evaporated milk
1/2 cup 2% milk

Steps:

  • Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge., In a bowl, combine pumpkin, honey, cinnamon, salt, ginger, nutmeg and cloves. Add eggs, evaporated milk and milk. Pour into crust. Bake until a knife inserted in the center comes out clean, 45-50 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove?foil. Cool on a wire?rack. , On a lightly floured surface, roll remaining dough to 1/8-in.-thick. Cut out three 3-in. leaves and three 5x1/2-in. strips. Using a sharp knife, cut veins in leaves. Wrap each strip of dough around the handle of a wooden spoon; place spoons upside down on a baking sheet. Place leaves, vein side up, on the rounded side of spoons. Bake until golden brown, 8-10 minutes. Arrange on cooled pie. Refrigerate leftovers.

Nutrition Facts : Calories 384 calories, Fat 18g fat (8g saturated fat), Cholesterol 97mg cholesterol, Sodium 399mg sodium, Carbohydrate 51g carbohydrate (23g sugars, Fiber 3g fiber), Protein 7g protein.

THE BEST PUMPKIN HONEY BUN CAKE RECIPE



The Best Pumpkin Honey Bun Cake Recipe image

A delicious pumpkin cake with a brown sugar and pecan filling and topped with a sweet glaze.

Provided by Camille Beckstrand

Categories     Dessert

Time 2h2m

Number Of Ingredients 11

1 box yellow cake mix
1/2 cup vegetable oil
4 eggs
1/2 cup sour cream
3/4 cup canned pumpkin puree
2 1/2 teaspoons pumpkin pie spice
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 cup powdered sugar
2 Tablespoons milk
1 teaspoon vanilla

Steps:

  • Heat oven to 350 degrees. Spray 9x13-inch baking pan with cooking spray.
  • In a large bowl, beat cake mix, oil, eggs, sour cream, pumpkin and 1 1/2 teaspoons of the pumpkin pie spice with electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
  • Spread half of the batter in the prepared pan (about 2 1/4 cups).
  • In a small bowl, stir together brown sugar, pecans and remaining 1 teaspoon pumpkin pie spice; sprinkle evenly over batter in pan. Carefully pour and spread remaining batter evenly over brown sugar mixture.
  • Bake in preheated oven for 38 to 42 minutes or until the cake is a deep golden brown color and/or a toothpick inserted in the center of the cake comes out clean. Remove cake from oven.
  • In another small bowl, stir powdered sugar, milk and vanilla until thin enough to spread over cake. Carefully spread powdered sugar mixture over warm cake. Cool completely (takes about 1 hour). Store covered.

Nutrition Facts : Calories 200 kcal, Carbohydrate 21 g, Protein 2 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 48 mg, Sodium 28 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

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