Best Date Pecan Pumpkin Squares Recipes

Date Pecan Bars image

Provided by Food Network

Categories dessert

Time 1h10m

Yield 24 Date Pecan Bars

Number Of Ingredients 10

3 cups dates, coarsely chopped
1/4 cup sugar
1 1/2 cups water
1 cup pecans, finely chopped
3/4 cup unsalted butter
1 cup light brown sugar
1 3/4 cups sifted unbleached all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups rolled oats

Steps:

To prepare filling, mix together dates, sugar and water in saucepan and cook over low heat, stirring constantly, until thickened (about 10 minutes). Allow to cool. Add pecans.
Preheat oven to 400 degrees. Cream butter and brown sugar. Combine remaining ingredients and stir into butter mixture until well blended. Press half of the filling into a 9x13-inch glass baking dish. Spread with cooled filling. Cover with remaining filling mixture, patting lightly. Bake until lightly browned (approximately 25 to 30 minutes). Cool and cut into bars.

Date Pecan Pumpkin Squares image

Number Of Ingredients 14

2 1/2 cups all-purpose flour
1 1/2 teaspoons double-acting baking powder
3/4 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup plus 2 tablespoons unsalted butter, softened
2 cups firmly packed light brown sugar
2 large eggs
1 cup solid-pack (canned) pumpkin
1 teaspoon vanilla
1 pound pitted dried dates, cut into thirds (about 2 cups)
1 1/2 cups chopped pecans
nutmeg ice cream andbourbon burnt sugar sauce as accompaniments

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.