You’re wondering, “What?” Well, tis the season of pumpkin and today I made my first two batches of Pumpkin Squares. When Douglas would take these to work in Washington, they would be gone in an hour. One co-worker called them “Crack Cocaine” because they were so good. They are addicting. And so I give you the pumpkin square recipe. This recipe is from my sister-in-law, Carolyn. I don’t know where she got it, but it has revolutionized the Fall at this house. I make at least 4 batches of them every fall.

Pumpkin Squares

½ cup butter or margarine
½ cup sugar
½ cup brown sugar
2 eggs
14 ounces canned pumpkin
1 cup all-purpose flour
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Cream butter and sugar together. Beat in sugar then eggs one at a time. Slowly beat in pumpkin. Mix last seven ingredients in a separate bowl and add to first mixture. Stir. Scrape into greased 9X13 inch pan. Bake at 350 degrees for about 25 minutes or until a toothpick comes out clean. Frost with Cream Cheese Icing. Spread over Pumpkin Squares. Chill. This last part is very important as it adds to the addictive factor.

Here’s the recipe for Cream Cheese Icing, if you don’t already know it.

4 oz. cream cheese (I use 1/3 less fat Neufchatel cheese, works just as good and you don’t have as much guilt)
1/4 cup butter
1 teaspoon vanilla
2 cups icing sugar

Beat cream cheese, butter and vanilla until smotth. Beat in icing sugar a little at a time.

Again you frost the squares as soon as they are cool then you put them in the fridge for a couple of hours.



2 thoughts on “>"Crack"

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