Pumpkin Squares Recipes

I have seriously seriously been on the HUNT for canned pumpkin puree since last year. Apparently, there was a major pumpkin shortage because of the heavy rains and it totally ruined pumpkin crops. GASP!!!! Last year was rough on me, without my favorite pumpkin goodies. Sure, I could have easily pureed a pumpkin myself, but who wants to do that when there is pumpkin in a can? Sheesh.

So, for the last year or so, I have been on a weekly search for pumpkin…. I ALWAYS check the stores when I am out just in case. For some reason, I am always depressed when I see the sad, dusty, empty shelves where the beautiful canned pumpkin should reside. I always walk away with a sad face and slumped over shoulders.

However, my life has changed! I went on my weekly grocery trip with Ainsley today and I literally felt my heart flutter and jump when I saw a small collection of PUMPKIN IN A CAN on a lower shelf. I threw my dignity out the window as I crouched down, gathered up as many cans as I could manage, and plopped them in my cart. I was going to stop at 5 cans, but I couldn’t help myself. 15 cans later, I walked away ashamed, but with a huge grin on my face.

There might be a pumpkin shortage, but not in MY house this year!

Here they are, proudly stacked on top of my counter. Did I need 15 cans of pumpkin? No. Did I want 15 cans of pumpkin? Um, yes.

I immediately came home to bake these yummies:

We have already eaten half the batch and boy, it feels good!

Here is the recipe (if you can’t find canned pumpkin, don’t come crying to me about it. I don’t know who bought the last remaining cans of goodness. It wasn’t me, I swear!)

(I don’t recall who or where I got this recipe from….it was years ago)

Pumpkin Squares

1 cup sugar
1 1/2 cups flour
1 1/2 teaspsoons baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup vegetable oil
1 (15 ounce) can of pumpkin (OR 2 cups of fresh pureed pumpkin)
2 large eggs, lightly beaten

*Heat oven to 325. Grease a 9×13 inch baking pan.
*Combine the first 6 ingredients. Then, add oil, pumpkin, and egss. Whisk until the batter is evenly blended. Pour the batter into pan. Smooth the top.
*Bake for about 30 minutes. Let cool. Cut into squares.

(or do like I do…. take it right out of the oven and tear it apart like an animal. These never get a chance to cool in our house)

Enjoy!

Hayley
Follow me

Hayley

Hayley Crouse is a wife, mother and multifaceted designer. Her love of sewing, crafting, cooking and interior design infuses her daily life and naturally spills over into her online presence. She pushes the envelope of her creativity and hopes that others will be inspired to do the same. She currently authors the Welcome to the Mouse House Blog, is the pattern designer behind Mouse House Creations and is a collaborative designer with Willow & Co. Patterns.
Hayley
Follow me

Latest posts by Hayley (see all)

2 Responses to Pumpkin Squares Recipes

  1. Leila Maisonneuve December 2, 2011 at 7:18 pm #

    So, I made these for Thanksgiving, which was great. But now, I’m an addict. Thanks. <3

    PS. Insanely good with cream cheese frosting.

  2. Emily October 9, 2012 at 6:04 pm #

    I made these today after seeing the link from your “fall” post – so easy and delicious. Thanks! Love your blog, too – found it through PR&P. Thanks! 🙂

Leave a Reply

Powered by WordPress. Designed by Woo Themes