Best Pumpkin Pecan Squares Recipes

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PUMPKIN PECAN PIE SQUARES



PUMPKIN PECAN PIE SQUARES image

Categories     Dessert     Bake     Thanksgiving

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup old-fashioned or instant oats
1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
3/4 cup granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
2 large eggs
2 1/4 teaspoons pumpkin pie spice
1/2 cup pecans, chopped
1/4 cup packed brown sugar
Whipped cream

Steps:

  • PREHEAT oven to 350° F. COMBINE flour, oats, brown sugar and butter in small mixer bowl. Beat at low speed for 1 to 2 minutes or until crumbly. Press on bottom of ungreased 13 x 9-inch baking pan. BAKE for 15 minutes. COMBINE granulated sugar, pumpkin, evaporated milk, eggs and pumpkin pie spice in large mixer bowl. Beat at medium speed for 1 to 2 minutes; pour over crust. BAKE for 20 minutes. Combine pecans and brown sugar in small bowl. Sprinkle pecan topping over filling. Continue baking for 15 to 25 minutes or until knife inserted in center comes out clean. Cool completely in pan on wire rack. Cut into bars. Top with whipped cream.

DATE PECAN PUMPKIN SQUARES



Date Pecan Pumpkin Squares image

Categories     Mixer     Dessert     Bake     Thanksgiving     Kid-Friendly     Date     Pecan     Pumpkin     Fall     Family Reunion     Poker/Game Night     Potluck     Gourmet     Small Plates

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.

PUMPKIN-PECAN SQUARES



Pumpkin-Pecan Squares image

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

18 tablespoons unsalted butter, at a cool room temperature (2 sticks plus 2 tb, 255 gms)
3/4 cup light brown sugar, firmly packed (165 gms)
1/2 teaspoon pure vanilla extract
1/2 teaspoon salt
2 cups unbleached all-purpose flour (290 gms)
1 cup cake flour (145 gms)
1 (15 ounce) can pumpkin puree
1 (12 ounce) can evaporated milk
3/4 cup sugar (150g gms)
2 eggs (100 gms)
2 egg yolks
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon pure vanilla extract
1 cup packed light brown sugar (217 gms)
1 cup chopped toasted pecans or 1 cup walnuts (4-6 oz)
1/4 cup demerara sugar
1 cup whipping cream
1 tablespoon sugar
1 dash pure vanilla extract

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.

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