Pumpkin Squares

READY IN: 40mins
Recipe by Dorothy #270858

This was handed down from my lovely next door neighbor.

Top Review by nommynommerson

I want to give this recipe 5 star because holy crap delicious but I made adjustments. That is a lot of sugar. I only added a heaping cup and fit was plenty. I used all oil out of necessity but I'll try out the applesauce for my nephew's Halloween party. I also doubled the cinnamon and added pumpkin pie spice too because I like a strong spice flavor in my pumpkin stuff. For the icing I used butter instead of margarine and whipped it for a good 10 minutes with an electric mixer. It comes out fluffy and delicious. I tell myself it's now mostly air and thus the calories don't count, right? Right. Either way, great base recipe. I have it saved and will make it again. I have been looking for a replica of a farmer's market pumpkin cake recipe and just haven't found it yet. But this was the closest.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl beat eggs, apple sauce, oil, sugar and pumpkin.
  3. Add in flour, cinnamon, baking soda, baking powder and salt to above mixture and mixing well.
  4. Spread on ungreased cookie sheet.
  5. Bake at 350°F for 25 to 30 minutes.
  6. For an extra treat, top with cream cheese topping.
  7. When pumpkin squares are cooled spread on top, cut and serve.
  8. Cream Cheese Topping: Mix cream cheese, margarine, vanilla and powdered sugar in a medium bowl, mixing well until smooth.

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