Recipes for Pumpkin Squares
Pumpkin Bars have a way of disappearing every time I make them. In fact, I hardly had time to snap this picture of my Pumpkin Chocolate Chip squares before they were gobbled up!
Here are two of my favorite Recipes for Pumpkin Squares.
I love making Pumpkin Chocolate Chip Cookies, but love making Pumpkin Bars even more.
Easy cookie bars and squares recipes are a natural simple solution for today's time-challenged home baker.
Just stir them together, spread them in a pan and bake.
What could be easier?
Both of these Recipes for Pumpkin Squares use melted butter which make them even quick and easier since there is no waiting for butter to soften and stir together with a wooden spoon—so you don't even need to use your electric mixer!
You can make these Pumpkin Bars with the chips of your choice - cinnamon chips and semi-sweet chocolate chips are my favorites.
Serve them plain or sprinkle with confectioners' sugar. And be sure to use canned pumpkin puree, not pumpkin pie filling!
Pumpkin Squares Recipe #1
This makes a big batch of Pumpkin Bars. To make a smaller batch, cut the ingredients in half and bake in a 9-inch square pan.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 cup (2 sticks) butter
- 1 cup sugar
- 1 cup brown sugar
- 2 cups canned pumpkin puree (15-ounce can)
- 4 eggs
- 2 teaspoons vanilla
- 2 cups cinnamon chips or chocolate chips
- 1 cup chopped nuts (optional)
- Position one oven rack in the center of your oven. Preheat the oven to 350F degrees. Lightly grease a 10x15 inch jellyroll pan with nonstick cooking spray. Or for easy removal and cleanup, line your pan with foil and then spray it with nonstick cooking spray.
- In a medium-size mixing bowl, whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice until well blended and then set aside.
- In a large sauce pan melt the butter over low heat. Stir in the sugars, and pumpkin and stir until well blended. Remove from the heat and stir in the eggs and vanilla until creamy and blended. Stir in the flour mixture just until blended. (You don't want to over mix the batter since this can make your pumpkin squares tough.) Stir in the chips and nuts, if using, until incorporated throughout the batter.
- Scrape the pumpkin squares batter into the prepared pan with a rubber spatula and spread it out evenly.
- Bake for 20 to 25 minutes or until the sides begin to pull away and the top springs back when lightly touched with your fingertip.
- Remove from the oven and cool on a wire rack.
- Cut into desired size squares.
Pumpkin Squares Recipe #2
This recipe calls for whole wheat flour but feel free to substitute unbleached all-purpose flour if you prefer. This pumpkin bars recipe makes more dense and less cake-like squares.
- 1 1/2 cups whole wheat flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 3/4 cup ( 1 1/2 sticks) butter
- 1 1/3 cups sugar
- 1 cup canned pumpkin puree
- 1 egg
- 1 teaspoon vanilla
- 1 cup cinnamon chips or chocolate chips
- 1/2 cup chopped nuts (optional)
- Position one oven rack in the center of your oven. Preheat the oven to 350F degrees. Lightly grease a 9x13-inch baking pan with nonstick cooking spray. Or for easy removal and cleanup, line your pan with foil and then spray it with nonstick cooking spray.
- In a medium-size mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice until well blended and then set aside.
- In a medium-size saucepan melt the butter over low heat. Stir in the sugar until well blended and bubbly, about one minute. Remove from the heat and stir in the pumpkin, egg, and vanilla until creamy and blended. Stir in the flour mixture just until blended. (You don't want to over mix the batter since this can make your pumpkin squares tough.) Stir in the chips and nuts, if using, until incorporated throughout the batter.
- Scrape the pumpkin squares batter into the prepared pan with a rubber spatula and spread it out evenly.
- Bake for 35 to 40 minutes or until the sides begin to pull away and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove from the oven and cool on a wire rack.
- Cut into desired size squares.
More Pumpkin Cookie Recipes
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