Pumpkin pie like squares with just the right amount of spice, topped upon a crust that resembles the flavors of a sugar cookie, these pumpkin spice squares are perfect!
Did you miss the pumpkin extravaganza that I’ve been sharing lately? If so, just check out the delectable pumpkin favorites – Pumpkin Cheesecake Roll ups, Pumpkin Ginger Cookies, Pumpkin Cookies with Cream Cheese Frosting, and Streusel Topped Pumpkin Muffins with Cream Cheese Drizzle.
Today I’m sharing these perfect little pumpkin spice squares from The Fresh Market. I adapted the recipe to make it allergy friendly for Kelsie, because she loves pumpkin, almost as much as I do. I love when I’m able to easily adapt recipes to fit her dietary needs. Some recipes are near impossible, but this one was fairly simple since it only required two eggs. I like to use ground flax seed to replace the eggs in recipes that I run across because I’ve tried the boxed egg replacement, and it tends to lend a baking sodaish flavor to the baked goods. I also find that the rise isn’t near what you get with the ground flax seeds. If your replacing eggs in your recipes, what have you found to work best? I’m always up for trying out new ideas!
These pumpkin spice squares are relatively simple to put together. I made notes where you can help speed up the process a bit quicker, as I baked them this morning. My oldest daughter has bronchitis, and I’m worried that Kelsie may be coming down with it too. So the time I had planned on spending on these this week, came down to this morning! No big deal. I love to bake on Saturday mornings. Plus these are so good along side a cup of coffee, or warm apple cider.
Since we are all about pumpkin today, and this past week or so, if you happen to be near The Fresh Market, today would most certainly be the day to head over between 11am and 6pm, and enjoy their Pumpkin Fest going on. They will have samples of lots of different pumpkin dishes!
On to this delicious pumpkin spice square recipe!
- 2 1/2 cups flour
- 1/2 teaspoon salt
- 2 1/2 sticks cold butter, cut into cubes (I cut mine and stash it in the freezer)
- 1/4 cup plus 2 tablespoons light brown sugar
- 1/4 cup plus 2 tablespoons white sugar
- 1/4 cup dark brown sugar
- 1/2 cup white sugar
- 2 teaspoons Chinese Five Spice
- 1/4 teaspoon salt
- 2 tablespoons ground flax seeds + 6 tablespoons water (do this as soon as your ready to make the filling, and set aside) or 2 eggs
- 15oz canned pumpkin
- 12oz evaporated milk
- 2 cups col heavy whipping cream (I stash mine in the freezer for about 10 minutes – along with a metal bowl, and the beaters I will be using)
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon Chinese Five Spice
- Sift the flour and salt together, and set aside.In a large bowl, cream together your butter and sugars.Reduce speed on your mixer, and slowly add in the flour mix.
- Once the dough is ready, set the bowl aside. (You may have to work the dough just a bit with your hands, depending on your mixer, if it doesn’t fully incorporate the flour)
- Line a 9X13 inch baking dish with parchment paper, allowing about 2″ of overhang on the sides.
- Drop your dough into the pan and press it over the bottom and 1 1/4″ of the sides all the way around.Refrigerate until firm. (I stashed mine in the freezer for 10 minutes)
- Preheat your oven to 350 degrees, and bake your crust for 30 to 35 minutes, or until golden brown.Halfway through your baking, use the back of a spoon to smooth the sides and corners of the crust, if needed. (I totally skipped this step)
- Transfer the pan to a wire rack, and allow to completely cool before filling.
- While the crust is cooling, bump your oven to 425 degrees, and begin making the filling. Remember flax eggs first and set aside! (they need about 5 minutes to gel up)In a small bowl, whisk the sugars, Chinese Five Spice, and salt together.In a medium bowl, add your flax eggs, and slowly mix in your sugar and spice mixture.
- Add the pumpkin puree and evaporated milk. Mix until smooth.Pour the filling into the cooled crust, and bake for 10 minutes.
- Lower the oven temperature to 350 degrees and bake for 25 minutes longer, or until fully set.Transfer the pan to a wire rack and allow to cool completely.Cut into bars.
- Beat the whipping cream on high speed until soft peaks begin to form, about 2 to 3 minutes. Gradually add the powdered sugar, vanilla extract, and Chinese Five Spice, continue beating until you reach your desired consistency, scrape the bowl as needed.(I tend to want a stiffer whipped cream)
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 545Total Fat: 37gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 136mgSodium: 344mgCarbohydrates: 46gFiber: 2gSugar: 24gProtein: 8g
**Bars can be refrigerated for up to 2 days. Serve chilled or at room temp.