No Fuss Pumpkin Squares One Bowl Food

PUMPKIN SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a medium bowl, mix together the eggs, oil, sugar and pumpkin until smooth. Sift together the flour, cinnamon, cloves, ginger, nutmeg, baking soda, baking powder and salt. Stir into the pumpkin mixture.
• Spread evenly into the prepared pan and bake for 25 to 30 minutes. The bars should spring back to the touch when done. Allow to cool before frosting.

NO-FUSS PUMPKIN CAKE

Steps:

• In a large bowl, combine the cake mix, pumpkin, eggs, sugar, oil and pumpkin pie spice; beat on low for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 25-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., In a small bowl, beat frosting and cream cheese until smooth; spread over cake. Store in the refrigerator.

EASY PUMPKIN PIE SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, cream together butter and brown sugar. Mix in flour. Fold in oats. Press into a 9x13 inch baking dish.
• Bake in preheated oven 15 minutes, until set.
• In a large bowl, beat eggs with white sugar. Beat in pumpkin and evaporated milk. Mix in salt, cinnamon, ginger and cloves. Pour over baked crust.
• Bake in preheated oven 20 minutes, until set. Let cool before cutting into squares.

THE BEST PUMPKIN SQUARES

Steps:

• Mix all of the Pumpkin Square ingredients together.
• Place in a (greased) jelly roll pan and bake at 350 degrees for 25-30 minutes.
• For the frosting, mix all the ingredients together, adding the powdered sugar one cup at a time.
• Wait for the pumpkin squares to cool before topping with the frosting.

QUICK AND EASY PUMPKIN SQUARES

Steps:

• Preheat the oven to 350 degrees.
• CRUST: Empty cake mix into a bowl. Cut in 1/2 cup butter until mixture forms moist even crumbs. RESERVE ONE CUP MIXTURE. Add the egg to the remaining mixture and stir until crumbled together.
• Spoon into a 9" x 13" greased pan and press lightly to form an even layer. Bake for 10 minutes and remove, but leave the oven on.
• FILLING: Beat two eggs until foamy. Beat in pumpkin, milk, spices and 1/4 cup of brown sugar. Pour on top of baked layer. (It should be liquidy but don't worry - it will bake up fine.).
• TOPPING: Combine reserved crumb mixture with 1/2 tsp cinnamon, 1/4 cup brown sugar and 1/4 cup butter. Sprinkle to form an even layer of crumbs on top of the pumpkin batter.
• Bake until custard is slightly set in the center, about 30-40 minutes. Let cool completely.
• GARNISH with whipped cream or ice cream and serve!

~ NO FUSS PUMPKIN SQUARES ~ ONE BOWL

Steps:

• 1. Preheat oven ton350 degree F. Spray a 9 x 13 baking dish with non stick cooking spray or grease. In a large bowl, add all ingredients and whisk until evenly mixed and smooth.
• 2. Spread evenly into prepared pan. I mixed 2 tablespoon sugar, 1 tablespoon brown sugar and 1/2 tsp cinnamon, then sprinkled over the batter.
• 3. Bake for 25 - 30 minutes or until pick inserted in center comes out clean.
• 4. Cool, cut and serve with whipped cream if desired.

FROZEN PUMPKIN SQUARES

Steps:

• Mix crumbs, walnuts and butter in small bowl.
• Reserve 2 tablespoons for garnish.
• Press onto bottom of foil-lined 8-inch square pan and refrigerate.
• Pour milk into large bowl.
• Add pudding mixes, pumpkin and spice.
• Beat with wire whisk 2 minutes or until well blended.
• Gently stir in 2-1/4 cups of the whipped topping and spread over crust.
• Freeze 4 hours or until firm.
• Let stand at room temperature 10 minutes or until dessert can be easily cut.
• Cut into squares and garnish with remaining whipped topping and sprinkle with reserved crumbs.
• For easy snacking, wrap frozen squares individually and freeze.
• Take out as desired for quick snacks.

PUMPKIN SQUARES

Steps:

• Combine flour, oats, brown sugar and butter in a bowl.
• Mix until crumbly, using an electric mixer on low speed.
• Press into a ungreased 13x9x2-inch pan.
• Bake at 350°F oven for 15 minutes.
• Combine pumpkin, milk, eggs, white sugar, salt and spices in a mixing bowl-beat well.
• Pour into baked crust.
• Bake for another 20 minutes on 350°F.
• Combine pecans, brown sugar and butter; sprinkle over pumpkin filling and put back in the oven for another 15-20 minutes, or until filling is set.
• Cool in pan on a rack, then cut and serve.