So I am stranded in a snowstorm and thought I would post about pumpkin squares. Maybe another mom stranded in a snow storm can whip some up today. I have grown up eating pumpkin squares because they are to die for. Seriously. I cannot emphasize the cream-cheesy goodness that covers these things. The pictures don’t do them justice. It’s something you just have to try. Me and kids made some the other day and had a lovely time. I love cooking with my kids. Probably because I love to eat…and so do they when it’s got sugar in it.
Just because I love you, I am including the recipe. Try them! You will love me for it…but your thighs might not ;0)
For pumpkin squares:
- 2 cups sugar
- 1 1/4 cups oil (vegetable or canola)
- 2 cups pumpkin
- 4 eggs
- 2 cups flour
- 1/2 tsp salt
- 2 tsp baking soda
- 3 tsp baking powder
- 1 tsp cinnamon
- 1 tsp vanilla
- For cream cheese icing:
- 3 oz cream cheese
- 1 tsp vanilla
- 3/4 stick butter or margarine
- 1 Tbsp milk (2% or whole)
- 1 1/2 – 2 cups powdered sugar (adjust amount to get thicke/thinner icing)
- 1 tsp vanilla
- Preheat oven to 350 degrees.
- Grease and lightly flour a 9×13″ or 11×15″ baking dish.
- Combine flour, salt, baking soda, baking powder, and cinnamon in bowl.
- Cream the sugar, oil, pumpkin, and vanilla in separate mixing bowl.
- Add eggs, one at a time, to creamed mixture… then add vanilla.
- Using mixer, add bowl of dry ingredients to creamed mixture, about a cup at a time until thoroughly blended.
- Pour batter into baking dish and spread evenly.
- Bake for 30-35 minutes (until middle is done) and let cool before icing.
- For cream cheese icing, use mixer to cream butter (or margarine), cream cheese, vanilla, and milk.
- Mix in 1 cup of powdered sugar, then add additional 1/2 – 1 cup of powdered sugar a little at a time, to reach desired thickness.
- Ice pumpkin squares when they have completely cooled.
- Cut into squares and enjoy! 🙂
Cute pictures of you and your boys! I’ll have to try those.