I was never a fan of Pumpkin Pie – the spicing and the consistency would give me the heebs. But somewhere along the way my taste buds grew up and I now love the spicing – the same spicing you find in Chai Tea, my Spicy Gingersnap Cookies, Apple Cake… Gingerbread…
I still haven’t met a Pumpkin Pie that I love… they are usually too wet or too eggy… but a Pumpkin Square works for me. And with Thanksgiving only one week away, these bar cookies would make a quick and delicious addition to your holiday table.
Feel free to cook your pumpkin from scratch, and you could also cook down the pumpkin puree in a saucepan to intensify the flavor and cook out some of the liquid prior to following this recipe. You could also make your own shortbread base and a simple crumb topping (like you would use for any crisp) if you don’t want to use cake mix (or you don’t have any on hand).
Recipe from Mom Coton
Preheat oven to 400°F. Butter a 13×9 pan.
1 box yellow cake mix (set aside 1 cup)
1 stick butter
Cut butter into cake mix. Beat 1 egg and mix in to create a paste. With a buttered rubber spatula, spread into pan and bake for 10 minutes. Once baked, turn oven down to 350°F.
3 cups cooked and pureed pumpkin (or 1 large can pumpkin)
3/4 cup sugar
4 eggs, lightly beaten
2/3 cup sweetened condensed milk
1 tsp. cinnamon
Whisk all filling ingredients together and pour over cooked base.
1 cup cake mix
1/4 cup sugar
1 tsp. cinnamon
2 Tbs. butter
1/2 cup walnuts
Mix cake mix, sugar and cinnamon and then cut in the butter. Mix in walnuts and then sprinkle over the filling. Bake for 50 minutes or until a sharp, thin knife comes out clean.