Serves 24
183 cal · 45 min
Peter Pumpkin Squares
Recipe GLPRc4a868c68fa665
A wholesome pumpkin-based bar dessert featuring oats, warm spices, and a tender crumb structure. These squares combine puréed pumpkin with brown sugar, eggs, and oil to create a moist, cake-like treat that's lightly sweetened and seasoned with cinnamon. Perfect as a snack, side, or lunchbox addition.
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Ingredients
1 can (15 ounces) pumpkin purée
1 1/2 cups packed brown sugar
4 large eggs
3/4 cup cooking oil
1 1/2 cups all-purpose flour
1 1/2 cups rolled oats
1 tablespoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon margarine or butter, for greasing
Directions
Wash your hands thoroughly with soap and water before beginning food preparation.
Preheat your oven to 350°F.
In a medium bowl, combine the pumpkin purée, brown sugar, eggs, and cooking oil. Mix with a wooden spoon or electric mixer until the ingredients are well incorporated and the mixture is smooth.
In a large bowl, whisk together the all-purpose flour, rolled oats, ground cinnamon, baking powder, and baking soda until evenly distributed.
Pour the pumpkin mixture into the bowl with the dry ingredients.
Stir the combined mixture thoroughly until just mixed; do not overmix. The batter should be homogeneous with no visible streaks of dry flour.
Lightly grease a 9 by 13-inch baking pan using the margarine or butter.
Pour the batter evenly into the prepared baking pan and smooth the surface with a spatula.
Bake for 30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be lightly golden and springy to the touch.
Remove the pan from the oven and allow the squares to cool in the pan for 15 minutes before cutting into 24 pieces. Serve warm or at room temperature.
