Pumpkin Dessert Squares
Indulge in the cozy, autumnal flavors of Pumpkin Dessert Squares, a layered treat that combines the richness of spiced pumpkin filling with a buttery shortbread crust and a creamy, velvety cream cheese topping. Perfectly spiced with cinnamon, ginger, and nutmeg, this dessert is an ideal balance of sweetness and warmth, making it a standout at fall gatherings or holiday feasts. With just 20 minutes of prep time and a few simple steps, these pumpkin squares are easy to make and serve chilled, enhancing their creamy texture and satisfying flavor. Whether you're looking for an elegant dessert for Thanksgiving or a crowd-pleasing seasonal treat, these Pumpkin Dessert Squares are your go-to recipe for effortless indulgence.
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 0.75 cup unsalted butter
- 2 cups canned pumpkin puree
- 12 ounces evaporated milk
- 3 large eggs
- 0.75 cup light brown sugar
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground ginger
- 0.25 teaspoon ground nutmeg
- 0.5 teaspoon salt
- 8 ounces cream cheese
- 1 cup powdered sugar
- 0.25 cup heavy cream
- 1 teaspoon pure vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a medium bowl, combine the flour and granulated sugar. Cut in the unsalted butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove from the oven and set aside to cool slightly.
In a large mixing bowl, whisk together the canned pumpkin puree, evaporated milk, eggs, light brown sugar, cinnamon, ginger, nutmeg, and salt until smooth.
Pour the pumpkin filling over the pre-baked crust and smooth it into an even layer.
Bake for 50 minutes, or until the filling is set and no longer jiggles in the center. Allow to cool completely at room temperature, then transfer to the refrigerator to chill for at least 2 hours.
In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy.
Add the heavy cream and vanilla extract, then continue beating until the mixture forms stiff peaks.
Spread the cream cheese topping evenly over the chilled pumpkin layer.
Cut into squares and serve chilled. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 200 mg | 9% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 1.8 g | 7% | |
| Total Sugars | 35.6 g | ||
| Protein | 6.9 g | 14% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 122 mg | 9% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 246 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
