The Best Pumpkin Squares Recipes

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EASY PUMPKIN PIE SQUARES



Easy Pumpkin Pie Squares image

A delicious pumpkin pie without having to roll out a crust. A great snack and Halloween treat.

Provided by JRR

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 24

Number Of Ingredients 12

½ cup butter, softened
½ cup brown sugar
1 cup all-purpose flour
½ cup rolled oats
2 eggs
¾ cup white sugar
1 (15 ounce) can pumpkin
1 (12 fluid ounce) can evaporated milk
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground cloves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
  • Bake in preheated oven 15 minutes, until set.
  • In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
  • Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

Nutrition Facts : Calories 134.3 calories, Carbohydrate 18.9 g, Cholesterol 30.2 mg, Fat 5.7 g, Fiber 1.1 g, Protein 2.7 g, SaturatedFat 3.3 g, Sodium 100.5 mg, Sugar 12.9 g

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

PUMPKIN SQUARES WITH OAT CRUST AND CRUMB TOPPING



Pumpkin Squares With Oat Crust and Crumb Topping image

The pumpkin filling in these tasty pumpkin bars is spiced with cinnamon, ginger, and other spices and is sandwiched between a chewy oat-crumble crust.

Provided by Diana Rattray

Categories     Dessert     Snack

Time 55m

Yield 24

Number Of Ingredients 14

For the Oat Crumble:
1 1/2 cups oats (quick-cooking)
1 1/4 cups flour
3/4 cup brown sugar (light, firmly packed)
1/2 cup pecans or walnuts (chopped)
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter (room temperature)
For the Filling:
1 (16-ounce) can pumpkin puree (2 cups)
2/3 cup milk
1/3 cup brown sugar (light, packed)
1 egg
1 tablespoon pumpkin pie spice

Steps:

  • Gather the ingredients.
  • Preheat the oven to 375 F and lightly butter a 13 by 9 by 2-inch baking pan .
  • Make the oat crumble. Combine the oats, flour, brown sugar, chopped pecans, salt, baking soda, and butter. Beat until the mixture is crumbly.
  • Reserve about 1 1/2 cups of the crumb mixture and press the remaining mixture into the baking pan . Bake for 10 minutes.
  • Beat the filling ingredients in a mixing bowl until well blended and smooth.
  • Spread filling over the crust and sprinkle with the remaining crumb mixture.
  • Return to the oven and bake 25 minutes longer. Cool and cut into bars.

Nutrition Facts : Calories 155 kcal, Carbohydrate 19 g, Cholesterol 24 mg, Fiber 2 g, Protein 2 g, SaturatedFat 4 g, Sodium 126 mg, Sugar 9 g, Fat 8 g, ServingSize 24 Servings, UnsaturatedFat 0 g

HOME



Home image

Categories     DESSERTS

Yield 12

Number Of Ingredients 14

●1 cup all-purpose flour
●1/2 cup quick-cooking oats
●1 cup packed brown sugar, divided
●1/2 cup butter (we recommend LAND O LAKES® Butter), softened
● 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
● 1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
●3/4 cup granulated sugar
●2 large eggs
●1 teaspoon ground cinnamon
●1/2 teaspoon salt
●1/2 teaspoon ground ginger
●1/4 teaspoon ground cloves
●1/2 cup chopped pecans
●Whipped cream (optional)

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.

THE BEST PUMPKIN SQUARES



The Best Pumpkin Squares image

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

pumpkin, squares
4 eggs
1 cup oil
16 ounces pumpkin (or 15 oz)
1 2/3 cups sugar
2 cups flour
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking soda
frosting
3 ounces cream cheese
1 teaspoon vanilla
1/2 cup margarine
2 cups powdered sugar

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

PUMPKIN SQUARES



Pumpkin Squares image

I am famous for this recipe I won first place for in school. It is called Pumpkin Squares. Every October and November I get requests to make it for potlucks and for the family. **(STEP 2: In my opinion, the best part, so I usually double)**

Provided by looneytunesfan

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 16

1 3/4 cups graham cracker crumbs
1/3 cup sugar
1/2 cup butter, melted
2 eggs
3/4 cup sugar
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can pumpkin
3 egg yolks
1/2 cup sugar
1/2 cup milk
1/2 teaspoon salt
2 teaspoons cinnamon
1 (1/4 ounce) envelope knox unflavored gelatin
1/4 cup cold water
3 egg whites
1/4 cup sugar

Steps:

  • Step 1 Directions:.
  • Mix crumbs with sugar; stir in melted butter. Pat into 13x9x2 baking dish.
  • Step 2 Directions:.
  • Beat eggs, sugar and cream cheese until light and fluffy. Spread over crumbs. Bake for 20 minutes at 350*.
  • Step 3 Directions:.
  • Mix pumpkin, egg yolks, sugar, milk, salt and cinnamon in top of a double boiler. Cook over boiling water until thick about 5 minutes. Meanwhile sprinkle gelatin on 1/4 cup of cold water in small saucepan; stir over low heat just until dissolved. Stir into pumpkin mixture when through cooking. Cool.
  • Step 4 Directions:.
  • Beat egg whites on high until foamy. Gradually add sugar. Beat until stiff and glassy. Fold into pumpkin mixture. Pour over baked mixture and chill. Top with Cool Whip if desired.

Nutrition Facts : Calories 703.9, Fat 35.6, SaturatedFat 20.1, Cholesterol 250, Sodium 630.7, Carbohydrate 87.9, Fiber 1.5, Sugar 70.1, Protein 12.3

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