From Granny's collection
Pumpkin Squares
Yield: 54 moist squares
Ingredients
- 1/2 cup butter or margarine
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 eggs
- 14 ounces canned pumpkin
- 1 cup all-purpose flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces cream cheese, softened
- 1/4 cup butter or margarine
- 1 teaspoon vanilla
- 2 cups icing sugar
Directions
- Cream the butter and sugars, beat in the eggs one at a time, then beat in the pumpkin. Stir in the remaining square ingredients, spread in a greased 9 x 13-inch pan, and bake at 350°F for about 25 minutes, until a toothpick comes out clean. Cool before icing.
- Beat the cream cheese, butter, and vanilla until smooth. Gradually beat in the icing sugar, spread over the cooled squares, and chill before cutting.
Notes
- Printed description: 'These are very moist. It is almost like eating pumpkin pie out of your hand.'
Read the transcription as written
PUMPKIN SQUARES These are very moist. It is almost like eating pumpkin pie out of your hand. Butter or margarine 1/2 cup Granulated sugar 1/2 cup Brown sugar, packed 1/2 cup Eggs 2 Canned pumpkin 14 oz. All-purpose flour 1 cup Cinnamon 1 tsp. Nutmeg 1/4 tsp. Ginger 1/4 tsp. Baking powder 1 tsp. Baking soda 1/2 tsp. Salt 1/4 tsp. Cream butter and sugar together. Beat in sugar then eggs 1 at a time. Slowly beat in pumpkin. Add remaining ingredients. Stir. Scrape into greased 9 x 13 inch pan. Bake in 350°F (180°C) oven for about 25 minutes until an inserted toothpick comes out clean. Cool then frost with Cream Cheese Icing. CREAM CHEESE ICING Cream cheese, softened 4 oz. Butter or margarine 1/4 cup Vanilla 1 tsp. Icing (confectioner's) sugar 2 cups Beat cream cheese, butter and vanilla until smooth. Beat in icing sugar, a little at a time. Spread over Pumpkin Squares. Chill. Cuts into 54 moist squares.