As you might recall, I am bakin’/cookin’ my way through 10 recipes from Sweet & Simple (and then giving away a copy to one of you ;)) as a part of The Real Farmwives of America & Friends’ In the Kitchen with Gooseberry Patch project.
So, it was only natural that when I saw this recipe for Pumpkin Squares by a fellow Hoosier, I had to give it a try.
This baby is the 6th of my 10 recipes… in case you are counting down to the giveaway 😉
You start out with 4 eggs and beat them up… go on, take out your frustrations, no one will tell.
Now we lightened this up a bit.
The recipe called for 1 2/3 cup sugar, so I added 1 cup sugar and 2/3 Splenda.
When making substitutions, I find the frankensnack-free zone is typically at substituting half or less… just sayin’
If you don’t like Splenda, just use the full 1 2/3 cup sugar.
I love the texture of breads/bars made with applesauce and the fact that it cuts the fat, so I substituted 1/2 cup oil and 1/2 cup applesauce since this was my first time backing these squares.
Next time– and oh there WILL be a next time– I will likely substitute the full cup of oil for a cup of applesauce because it held up very nicely and was very moist– yum!
And, pour it into a 10 x15 pan or grab your favorite square bar pans, spray them up and divvy it out.
Truth be told, I loved my Wilton Bar Pan (I got at walmart) so well, I recently purchased a Calphalon Bar Pan to go along with it.
The Wilton pan is deeper and perfect for breads and large portions of brownies and bars. Most 9 x 13 recipes fit nicely in this pan– dividing them into 12 portions
The Calphalon pan is about half as deep and perfect for uber-rich treats that you’d like smaller portions of… or in this case to serve as an additional pan to divide things up…
NOTE: For this recipe, I used half as much batter in my deep pan as usual so that all my squares came out the same size.
Bake at 250 degrees for 50-60 minutes if you are using a 10x 15 pan or 30-40 minutes if you are using bar/muffin pans.
It reminded me a lot of my mom’s Zucchini Bars, so I topped with some walnuts.
I grabbed up half of these GOODEies and bagged them for the freezer. It is nice to be able to enjoy these treats later in the month and it is a lot better on our waistlines than having tons of sweets out on the counter all week long.
- 1 15 oz Can Pumpkin
- 4 Eggs Beaten
- 1⅔ Cups Sugar (or 1 Cup Sugar and ⅔ Cup Splenda)
- 1 Cup Oil (or ½ Cup Oil and ½ Cup Applesauce)
- 2 Cups Flour
- 1½ t Cinnamon
- 2 t Baking Soda
- 2 t Baking Powder
- ½ t Salt
- Optional Icing:
- 8oz Cream Cheese Softened
- ½ Cup Margarine Softened
- 2 Cups Powdered Sugar
- 1½ t Vanilla
- Combine all of the bar ingredients and mix with mixer for 2-3 minutes.
- Pour ingredients into a greased 10 x15 pan or two bar/muffin pans.
- Bake at 250 degrees for 50-60 minutes for large pan or 30-40 minutes for bar/muffin pans.
- Optional Icing:
- Mix ingredients in an electric mixer until smooth.
I am the mama behind GOODEness Gracious and the owner of Cris Goode Solutions.
Here at GOODEness Gracious, we like to keep it light and fun as we cook up family meals, share our super mommy secrets and chat it up about the GOODe life:)
So come on in and sit a spell.