DessertSnack

Spicy Pumpkin Squares

Name: Spicy Pumpkin Squares
Prep time: 25 min
Cook time: 50 min
Total time: 2 h 45 min
Yield: 12 servings
Cuisine: american
Ingredients: 1 cup all-purpose flour; 0.75 cup rolled oats; 0.5 cup light brown sugar packed; 113 g unsalted butter cold and cubed; 0.25 tsp salt; 425 g pumpkin puree; 396 g sweetened condensed milk; 2 pcs egg large; 1 tsp ground cinnamon; 0.5 tsp ground ginger; 0.5 tsp ground nutmeg; 0.25 tsp ground cloves; 0.25 tsp salt; 0.5 cup all-purpose flour; 0.25 cup rolled oats; 0.25 cup light brown sugar packed; 57 g unsalted butter cold and cubed; 0.5 cup pecan chopped

A layered dessert bar featuring a buttery oat crust, a creamy and spiced pumpkin filling, and a crunchy pecan crumble topping. These squares offer the best parts of a pumpkin pie and a coffee cake in one easy-to-serve treat.

An original recipe by Forkin

Total time: 2 hr 45 min
Serves: 12
Difficulty: Medium
Per serving: 396 kcal

Vegetarian

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

Crumb Base

1 cupall-purpose flour
0.75 cuprolled oats
0.5 cuplight brown sugar, packed
113 gunsalted butter, cold and cubed
0.25 tspsalt

Filling

425 gpumpkin puree
396 gsweetened condensed milk
2 pcsegg, large
1 tspground cinnamon
0.5 tspground ginger
0.5 tspground nutmeg
0.25 tspground cloves
0.25 tspsalt

Crumb Topping

0.5 cupall-purpose flour
0.25 cuprolled oats
0.25 cuplight brown sugar, packed
57 gunsalted butter, cold and cubed
0.5 cuppecan, chopped

Equipment

wire rack · mixing bowl · knife · whisk · oven · baking dish · pastry blender

The method

Step by step

1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch (23x33 cm) baking dish.
About 5 min
2
In a medium bowl, combine the flour, oats, brown sugar, and salt for the crumb base.
About 2 min
3
Add the cold, cubed butter for the base and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which ensures a more tender crust.
4
Press the crumb base mixture firmly and evenly into the bottom of the prepared baking dish.
About 3 min
Cook’s note: Use the bottom of a measuring cup to get a flat, even surface.
5
Bake the base for 15 minutes, until the edges are lightly browned, then set it on a wire rack to cool slightly.
About 15 min
6
While the base bakes, prepare the filling by whisking together the pumpkin puree, sweetened condensed milk, eggs, and all filling spices in a large bowl until smooth.
About 5 min
Cook’s note: Do not overmix; just whisk until everything is combined to avoid a tough texture.
7
Pour the pumpkin filling evenly over the pre-baked crust.
About 1 min
8
In a separate small bowl, combine the flour, oats, and brown sugar for the crumb topping.
About 1 min
9
Cut in the cold butter for the topping until crumbly, then stir in the chopped pecans.
About 3 min
10
Sprinkle the crumb topping evenly over the pumpkin filling.
About 1 min
11
Bake for 30-35 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
About 35 min
Cook’s note: The center should have a very slight jiggle when it's done.
12
Let the squares cool completely in the pan on a wire rack before cutting and serving.
About 1 hr 30 min
Cook’s note: Chilling the squares in the refrigerator for at least an hour after cooling will make them easier to cut cleanly.

Per serving

Nutrition

44%Score

Calories: 396.3kcal
Protein: 7.3g
Carbs: 49.9g
Fat: 19.7g
Fibre: 2g
Sugar: 26.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Serve chilled from the refrigerator or let sit at room temperature for 20 minutes before serving.