Spicy Pumpkin Squares
A layered dessert bar featuring a buttery oat crust, a creamy and spiced pumpkin filling, and a crunchy pecan crumble topping. These squares offer the best parts of a pumpkin pie and a coffee cake in one easy-to-serve treat.
An original recipe by Forkin
- Total time
- 2 hr 45 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 396 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Crumb Base
- 1 cupall-purpose flour
- 0.75 cuprolled oats
- 0.5 cuplight brown sugar, packed
- 113 gunsalted butter, cold and cubed
- 0.25 tspsalt
Filling
- 425 gpumpkin puree
- 396 gsweetened condensed milk
- 2 pcsegg, large
- 1 tspground cinnamon
- 0.5 tspground ginger
- 0.5 tspground nutmeg
- 0.25 tspground cloves
- 0.25 tspsalt
Crumb Topping
- 0.5 cupall-purpose flour
- 0.25 cuprolled oats
- 0.25 cuplight brown sugar, packed
- 57 gunsalted butter, cold and cubed
- 0.5 cuppecan, chopped
Equipment
wire rack · mixing bowl · knife · whisk · oven · baking dish · pastry blender
The method
Step by step
- 1
Preheat your oven to 175°C (350°F) and lightly grease a 9x13 inch (23x33 cm) baking dish.
About 5 min
- 2
In a medium bowl, combine the flour, oats, brown sugar, and salt for the crumb base.
About 2 min
- 3
Add the cold, cubed butter for the base and cut it in using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
About 5 min
Cook’s note: Work quickly to keep the butter cold, which ensures a more tender crust.
- 4
Press the crumb base mixture firmly and evenly into the bottom of the prepared baking dish.
About 3 min
Cook’s note: Use the bottom of a measuring cup to get a flat, even surface.
- 5
Bake the base for 15 minutes, until the edges are lightly browned, then set it on a wire rack to cool slightly.
About 15 min
- 6
While the base bakes, prepare the filling by whisking together the pumpkin puree, sweetened condensed milk, eggs, and all filling spices in a large bowl until smooth.
About 5 min
Cook’s note: Do not overmix; just whisk until everything is combined to avoid a tough texture.
- 7
Pour the pumpkin filling evenly over the pre-baked crust.
About 1 min
- 8
In a separate small bowl, combine the flour, oats, and brown sugar for the crumb topping.
About 1 min
- 9
Cut in the cold butter for the topping until crumbly, then stir in the chopped pecans.
About 3 min
- 10
Sprinkle the crumb topping evenly over the pumpkin filling.
About 1 min
- 11
Bake for 30-35 minutes, or until the filling is set and a toothpick inserted near the center comes out clean.
About 35 min
Cook’s note: The center should have a very slight jiggle when it's done.
- 12
Let the squares cool completely in the pan on a wire rack before cutting and serving.
About 1 hr 30 min
Cook’s note: Chilling the squares in the refrigerator for at least an hour after cooling will make them easier to cut cleanly.
Per serving
Nutrition
- Calories
- 396.3kcal
- Protein
- 7.3g
- Carbs
- 49.9g
- Fat
- 19.7g
- Fibre
- 2g
- Sugar
- 26.8g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Serve chilled from the refrigerator or let sit at room temperature for 20 minutes before serving.
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