Recipes for Pumpkin Squares

Big Batch of Pumpkin Squares1

This recipe makes a large 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)

1. 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.
2. 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.
3. 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.
4. Scrape the pumpkin squares batter into the prepared pan with a rubber spatula and spread it out evenly.
5. 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.
6. Remove from the oven and cool on a wire rack.
7. Cut into desired size squares.

Whole Wheat Pumpkin Squares

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)

1. 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.
2. In a medium-size mixing bowl, whisk together the flour, baking powder, salt and pumpkin pie spice until well blended and then set aside.
3. 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.
4. Scrape the pumpkin squares batter into the prepared pan with a rubber spatula and spread it out evenly.
5. 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.
6. Remove from the oven and cool on a wire rack.
7. Cut into desired size squares.

Pumpkin Chocolate Chip Squares Recipe

• 2 cups all-purpose flour
• 1 tablepoon pumpkin pie spice
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter at room temperature
• 1 1/4 cups sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 cup canned pumpkin purée
• 1 package (12 ounces) semisweet chocolate chips

1. 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. Be sure to leave an overhang of foil to use as handles when lifting the bars from the pan.
2. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda and salt, then set aside.
3. In a mixing bowl with an electric mixer on medium-high speed, cream butter and sugar until smooth. Beat in egg and vanilla just until combined. Beat in pumpkin purée.
4. Reduce mixer speed to low and beat in dry flour mixture until just combined.
5. Stir in chocolate chips.
6. Spread batter evenly into prepared pan.
7. Bake for 35 to 40 minutes or until the sides begin to pull away from pan and a toothpick inserted into the center comes out with a few moist crumbs.
8. Remove from the oven and cool pan on a wire rack.
9. Cut into desired size squares.

This recipe makes about 24 Pumpkin Chocolate Chip Squares.

Pumpkin Pie Spice substitution:
If you can't find pumpkin pie spice, substitute 1 1/2 teaspoons ground cinnamon, 3/4 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground allspice and 1/8 teaspoon ground cloves.