Pumpkin pecan squares are a delicious and festive treat that are perfect for any occasion. The combination of sweet pumpkin and crunchy pecans creates a delightful flavor and texture that is sure to please everyone. These squares are also relatively easy to make, making them a great option for busy home cooks. With just a few simple ingredients, you can create a tasty dessert that will be a hit with your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
DATE PECAN PUMPKIN SQUARES
Categories Mixer Dessert Bake Thanksgiving Kid-Friendly Date Pecan Pumpkin Fall Family Reunion Poker/Game Night Potluck Gourmet Small Plates
Number Of Ingredients 14
Steps:
- Into a bowl sift together the flour, the baking powder, the cinnamon, the nutmeg, the cloves, and the salt. In another bowl with an electric mixer cream the butter and the sugar, add the eggs, 1 at a time, beating, and beat in the pumpkin, the vanilla, and 1/4 cup water. In a small bowl toss the dates with 1/4 cup of the flour mixture until they are coated well. Gradually add the remaining flour mixture to the pumpkin mixture, beating slowly, and stir in the date mixture and the pecans, stirring until the batter is combined well. Pour the batter into a greased baking pan, 13 by 9 by 2 inches, and bake the cake in the middle of a preheated 350°F. oven for 1 hour, or until a tester comes out clean. Let the cake cool on a rack, cut it into 12 squares, and serve it with the nutmeg ice cream and the bourbon burnt sugar sauce.
PUMPKIN-PECAN SQUARES
Make and share this Pumpkin-Pecan Squares recipe from Food.com.
Provided by Steve_G
Categories Bar Cookie
Time 1h45m
Yield 24 bars, 12 serving(s)
Number Of Ingredients 23
Steps:
- Optional- substitute 2 1/4 tsp pumpkin pie spice in lieu of the cinnamon, ginger, nutmeg and cloves.
- Optional- substitute 3 cups (435 gms) of bleached all-purpose flour for the unbleached& cake flours.
- Line a 9x13 aluminum baking pan with heavy duty foil.
- Leave 2-3 inches of foil sticking out of the pan on the short sides to aid in lifting the finished product out of the pan.
- FOR THE PASTRY: In a small bowl or plastic bag measure and mix flours and salt.
- In the bowl of an electric mixer fitted with the paddle attachment (can be done with a hand mixer), mix the butter, vanilla extract and sugar on medium speed until light and fluffy, about 2 minutes.
- Add flours 1 cup at a time, on medium speed, mixing until fully incorporated after each addition.
- Continue mixing until the dough begins to come together in large clumps.
- Press dough into prepared pan about 1/4-inch thick.
- Prick the pastry with the tines of a fork or a wooden skewer.
- Chill until firm, about 20 minutes.
- While the pastry is resting, Place rack in center of oven.
- Preheat to 375 degrees F.
- Spread nuts on a cookie sheet and roast for 5-10 minutes, unitl hot and aromatic (do not burn them!) Allow to cool Bake pastry until golden brown, 18 to 20 minutes.
- HAVE FILLING READY WHEN CRUST COMES OUT OF OVEN.
- Lower oven temp to 350 degrees.
- FOR THE FILLING: Mix spices, salt and sugar in a small bowl, whisk to combine.
- Whisk pumpkin, eggs, yolks, extract, evaporated milk in a large bowl until smooth.
- Slowly add sugar/spice mix and beat until well combined.
- Pour over HOT crust.
- Bake for an additional 20 minutes or until just set and still jiggles in the center.
- HAVE TOPPING READY WHEN BARS COME OUT OF OVEN.
- FOR THE TOPPING: Combine topping ingredients, when filling has set remove bars from oven and evenly sprinkle topping over filling.
- Bake for 20-30 minutes, you just want the topping to be browned and about 1/2 melted The filling may start to crack and get a bit puffy.
- Cool on a wire rack for several hours, refrigerate overnight, remove from pan, cut into 24 squares, sprinkle sugar on bars.
- Keep in refigerator until ready to serve with a dollup of slightly sweetened whipped cream.
Tips:
- For a richer flavor, use dark chocolate chips instead of semi-sweet chocolate chips.
- If you don't have any chopped pecans, you can substitute walnuts or almonds.
- To make the squares even more decadent, drizzle them with melted chocolate or caramel sauce before serving.
- These squares can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week.
- If you're short on time, you can use a pre-made pie crust instead of making your own.
Conclusion:
Pumpkin pecan squares are a delicious and easy-to-make dessert that is perfect for any occasion. With a rich and creamy pumpkin filling, a layer of crunchy pecans, and a chocolate chip cookie crust, these squares are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these pumpkin pecan squares a try. You won't be disappointed!
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