Sweet and Tangy Pumpkin Squares
Tangy cream cheese frosting, sweet cinnamon and nutmeg, and the crunch of walnuts, combine to give this dessert some real appeal. I can’t wait to see my family’s smiling faces when a pull a pan of these Pumpkin Squares out of the oven.
3/4 C all purpose flour
31/2 tsp. baking soda
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
2 eggs
1 C brown sugar
12/3 C pumpkin puree
1/4 C canola oil
1/2 C walnuts, chopped
Cream cheese frosting
Sift the flour into a mixing bowl.
Sift the baking soda into the flour.
Sprinkle in the salt, nutmeg and cinnamon.
Toss the dry ingredients to combine well.
Place the eggs in a separate bowl.
Whisk until the eggs become slightly foamy.
Pour the brown sugar into the eggs and whisk until dissolved.
Pour in the canola oil and continuing stirring until all the ingredients are incorporate together well.
Add the dry ingredients to the wet ingredients and mix until completely moistened.
Carefully stir in the pumpkin and walnuts just until combined.
Bring the oven temperature to 350 degrees.
Spray a square baking pan with a non stick cooking spray.
Spread the batter into the prepared pan.
Bake 27 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool and then frost with the cream cheese frosting before cutting.
8 Servings
If you want it a little sweet and would rather not use the cream cheese frosting, dust with a little powdered sugar after it comes out of the oven.