How do I store pumpkin squares?

Store pumpkin squares in an airtight container at room temperature for up to 3 days. Or store in the refrigerator for up to 5 days. Serve squares at room temperature if stored in the fridge.

Can you freeze pumpkin squares?

Yes, you can freeze pumpkin squares either iced or uniced. For fresher tasting squares freeze squares un-iced and ice when ready to serve. Store in an airtight container for up to 2 months in the freezer.

How do I know when my pumpkin squares are done baking?

Bake time can vary from oven to oven, so it's best to follow the recipe and then use your judgment on the doneness of the squares. The centre of the squares should be set and when you jiggle the pan the centre will not jiggle. The top may even crack a little when the pumpkin has fully baked.

Pumpkin Squares

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5 from 2 reviews

These pumpkin squares have a buttery shortbread base, a pumpkin pie sort of filling and are topped with fluffy cream cheese icing. I promise you won’t miss pumpkin pie with these!

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 1- 9x9 pan 1x
Category: Dessert
Method: Baking
Cuisine: Canadian

Ingredients

Units Scale

Base

1 cup all-purpose flour
1/4 cup icing sugar
1/2 cup unsalted butter (cold and cubed)

Filling

1 cup pumpkin puree
1/2 cup packed brown sugar
2 large eggs
1/4 cup vegetable oil
1/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup chopped pecans (optional)

Icing

1/2 cup cream cheese (at room temperature)
2 Tablespoons unsalted butter (at room temperature)
2 cups icing sugar (sifted)
1/4 teaspoon vanilla extract

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Instructions

Preheat oven to 350˚F. Line a 9×9 square baking pan with parchment paper and set aside.
In a food processor add flour and icing sugar, pulse to combine. Add cubed butter and pulse until fine crumbs form (or use a pastry cutter and cut butter into the flour-sugar mixture). Pour mixture into your prepared pan and press down using your fingers, until firm and even.
Bake in the middle of the oven for 13-15 minutes (just until the shortbread starts to set).
Meanwhile, make your filling. In a large bowl add pumpkin puree, brown sugar, eggs, and oil together. Using a whisk, whisk together until well-combined and there are no chunks of sugar.
Add your dry ingredients – flour, baking powder, cinnamon, ginger, and nutmeg. Mix until combined. Add chopped pecans. Pour pumpkin filling on top of your baked shortbread base. Smooth evenly on top.
Bake for 20-25 minutes or until set.
Meanwhile, make your icing. Add cream cheese and butter together in a mixer and whip together. Add icing sugar and vanilla. Whip until smooth and fluffy.
Ice the top once the pumpkin base has cooled (you can speed up the process by putting the pan in the fridge to cool).
Cut into squares and enjoy!

Notes

Store in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 square
Calories: 109
Sugar: 8.7g
Sodium: 30mg
Fat: 6.3g
Saturated Fat: 2.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 12.5g
Fiber: 0.5g
Protein: 1.2g
Cholesterol: 19mg

Find it online: https://bakingforfriends.com/pumpkin-squares/