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Pumpkin Squares

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Submitted by foody

Pumpkin squares blend canned pumpkin with mincemeat, nutmeg, and allspice in a tender bar cookie, then frost with cream cheese icing. A holiday cookie tray showstopper.

YIELD

35 servings

PREP

10 min

COOK

60 min

READY

70 min

These pumpkin squares are old-school holiday baking, the kind your grandmother made for the church potluck. The bar pulls together two fall favorites in one pan: classic pumpkin flavor and a generous swirl of mincemeat, the spiced fruit filling beloved by traditional bakers.

The mincemeat is the unexpected ingredient that makes these distinctive. A cup and a half adds dried fruit, spices, and a hint of brandy depth that pumpkin alone doesn’t deliver. If you can’t find prepared mincemeat, a mix of raisins, currants, and chopped dates plus a splash of brandy approximates it.

Nutmeg and allspice (without cinnamon) is the spice combination that sets this recipe apart from typical pumpkin spice. Cinnamon would compete with the warm spices already in the mincemeat. The nutmeg and allspice round out the flavor without doubling up.

Using melted butter (not creamed) is the right call for bar cookies like these. Creamed butter would create too much air in the batter, leading to a cakey, drier square. Melted butter gives the bars their dense, chewy, fudge-like texture.

The cream cheese frosting is non-negotiable. The tangy frosting balances the sweet pumpkin-mincemeat bar perfectly. A basic frosting of softened cream cheese, butter, powdered sugar, and vanilla extract is all you need.

Pro Tips

  • Use canned pure pumpkin, not pumpkin pie filling, the latter contains added sugar and spices that throw off the recipe
  • Mix just enough to combine when adding the dry ingredients, overmixing develops gluten and toughens the squares
  • Cool the bars completely before frosting, warm bars will melt the cream cheese frosting into a glaze
  • Cut with a sharp knife wiped clean between cuts for tidy squares

Variations

  • Skip the mincemeat and add a cup of raisins or dried cranberries plus a tablespoon of brandy for a homemade alternative
  • Stir a half cup of chopped pecans, walnuts, or hazelnuts into the batter alongside the listed nuts for crunch
  • Drizzle melted dark chocolate over the frosted bars for a chocolate-pumpkin upgrade

Ingredients

2 ¼ 532
2 ½ 13
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML ALLSPICE
4 4
LARGE LARGE EGGS
1 237
CUP ML SUGAR
1 237
CUP ML BROWN SUGAR *
¾ 177
CUP ML BUTTER
melted
½ 118
CUP ML NUTS
chopped
1 ½ 355
CUPS ML MINCEMEAT *
1 453.6
POUND G PUMPKIN

Directions

Sift together first 5 engredients.

Set aside. Beat eggs and sugars together will; add remaining ingredients.

Add dry ingredients and mix just enough to combine ingredients.

Pour into a greased 13×9×2 55 to 60 minutes.

Cool, and then frost with Cream Cheese Frosting.

Cut into 35 squares.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 39g (1.4 oz)
Amount per Serving
Calories 110 46% from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 45mg 2%
Total Carbohydrate 5g 5%
Dietary Fiber 1g 3%
Sugars g
Protein 4g
Vitamin A 43% Vitamin C 1%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Sodium
 
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