Harvest Pumpkin Squares are the perfect fall treat, blending warm spices with the comforting taste of pumpkin. These squares are easy to make and even easier to enjoy, especially with a simple cream cheese frosting.
All-purpose flour forms the backbone of these squares, giving them structure. Baking powder and baking soda provide the necessary lift to make these treats fluffy. Ground cinnamon and nutmeg are the aromatic spices that scream fall. A pinch of salt enhances the flavors.
Butter, when creamed with granulated sugar, creates a sweet and rich base. The egg adds moisture and binds the ingredients together. Vanilla extract provides a subtle, sweet aroma that complements the pumpkin. Speaking of which, canned pumpkin puree is the star ingredient, adding moisture and that quintessential pumpkin flavor.
For the frosting, powdered sugar combines with butter and a touch of milk for a creamy finish. An extra splash of vanilla extract rounds out the glaze.
A dollop of whipped cream on the side can elevate these squares to a whole new level. Pair with a warm cup of chai tea for a cozy autumn afternoon treat.
First things first, preheat your oven to 350°F (175°C) and get your 9x9 inch baking pan nicely greased. Trust me, you'll thank yourself later when those squares slide right out.
In a medium bowl, whisk together the dry ingredients: flour, baking powder, cinnamon, baking soda, salt, and nutmeg. This ensures those spices are evenly distributed throughout your batter.
Now, in a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 2-3 minutes using a hand mixer or some elbow grease with a wooden spoon.
Beat in the egg and vanilla extract next. Once combined, mix in the pumpkin puree until your batter is smooth and well-blended.
Gradually stir in the dry ingredients into the wet ingredients. Mix until just combined—overmixing can make the squares tough.
If you're using them, gently fold in the chopped walnuts. They add a nice texture and a nutty flavor that pairs wonderfully with pumpkin.
Spread your batter evenly into the prepared baking pan and pop it into the oven. Bake for 25-30 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Let the squares cool completely on a wire rack. While they’re cooling, whip up the frosting by beating together the powdered sugar, softened butter, milk, and vanilla extract until smooth and creamy.
Once the pumpkin bars are cool, spread the frosting evenly across the top before slicing into squares. Enjoy!
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