Autumn Pumpkin-Pecan Delight Squares
Indulge in the flavors of fall with these scrumptious Autumn Pumpkin-Pecan Delight Squares. Perfect for seasonal gatherings, these delectable squares offer a delightful combination of smooth pumpkin filling with warm spices, nestled over a buttery shortbread crust, and topped with a crunchy pecan or walnut layer. This dessert not only captivates with its aroma but also with its comforting taste, bringing the fall season onto your plate. Ideal for a cozy evening with family and friends.
24
Servings
N/A
Calories
23
Ingredients
Ingredients
unsalted butter
18 tablespoons (cool, room temperature)
light brown sugar
3/4 cup (firmly packed)
pure vanilla extract
1/2 teaspoon
salt
1/2 teaspoon
unbleached all-purpose flour
2 cups
cake flour
1 cup
pumpkin puree
15 ounces (canned)
evaporated milk
12 ounces (canned)
sugar
3/4 cup
eggs
2
egg yolks
2
ground cinnamon
1 teaspoon
salt for filling
1/2 teaspoon
ground ginger
1/2 teaspoon
ground cloves
1/4 teaspoon
ground nutmeg
1/4 teaspoon
pure vanilla extract for filling
1/2 teaspoon
packed light brown sugar
1 cup
chopped toasted pecans or walnuts
1 cup (toasted)
demerara sugar
1/4 cup
whipping cream
1 cup
sugar for whipped cream
1 tablespoon
pure vanilla extract for whipped cream
1 dash
Instructions
1
Optional - You can substitute 2 1/4 teaspoons of pumpkin pie spice instead of using separate cinnamon, ginger, nutmeg, and cloves.
2
For a simpler option, substitute 3 cups (435 gms) of bleached all-purpose flour for both unbleached and cake flours.
3
Line a 9x13 inch aluminum baking pan with heavy-duty foil, leaving 2-3 inches overhang on the short sides to assist in lifting the bars out later.
4
Prepare the Pastry: In a small bowl, mix the all-purpose and cake flours with salt.
5
In a stand mixer with a paddle attachment (or using a hand mixer), beat butter, vanilla extract, and brown sugar on medium speed until light and fluffy (approx. 2 minutes).
6
Gradually add the flour mixture, one cup at a time, mixing until fully incorporated.
7
Continue mixing until the dough starts to form large clumps.
8
Press the dough evenly into the prepared pan to about 1/4-inch thickness.
9
Prick the pastry with a fork or wooden skewer, and chill for about 20 minutes until firm.
10
Preheat the oven to 375°F (190°C) and place a rack in the center.
11
Spread nuts on a cookie sheet and roast for 5-10 minutes until aromatic, being cautious not to burn them. Let cool.
12
Bake the pastry for 18-20 minutes, until golden brown. Prepare the filling as it bakes.
13
For the Filling: Lower oven temperature to 350°F (175°C). In a small bowl, mix together spices, salt, and sugar.
14
In a large bowl, whisk together pumpkin puree, eggs, yolks, vanilla extract, and evaporated milk until smooth.
15
Gradually add the sugar/spice mixture, mixing until well combined.
16
Pour the filling over the hot crust.
17
Bake for about 20 minutes, or until the filling is just set with a slight jiggle in the center.
18
Prepare the Topping: Mix topping ingredients. Once the filling has set, remove the bars from the oven and sprinkle the topping evenly over the surface.
19
Return to the oven and bake for an additional 20-30 minutes, until the topping is browned and partially melted. The filling might puff up slightly and crack.
20
Cool the bars on a wire rack for several hours, then refrigerate overnight.
21
Once thoroughly chilled and set, remove from the pan using the foil overhang.
22
Cut into 24 squares and lightly sprinkle with demerara sugar before serving.
23
Store in the refrigerator and serve each square with a dollop of slightly sweetened whipped cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Autumn Pumpkin-Pecan Delight Squares?
They are a seasonal dessert featuring a buttery shortbread crust, a smooth spiced pumpkin filling, and a crunchy pecan or walnut topping.
How many servings does this recipe yield?
This recipe makes 24 squares.
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute the cinnamon, ginger, nutmeg, and cloves with 2 1/4 teaspoons of pumpkin pie spice.
What can I use if I do not have cake flour?
You can substitute 3 cups (435 grams) of bleached all-purpose flour for both the unbleached and cake flours.
What size baking pan is needed for this recipe?
A 9x13 inch aluminum baking pan is recommended.
How should I prepare the baking pan?
Line the pan with heavy-duty foil, leaving a 2-3 inch overhang on the short sides to help lift the bars out after chilling.
How do I make the shortbread crust?
Beat butter, vanilla, and brown sugar until fluffy, gradually mix in the flours and salt until clumps form, then press into the pan.
Should the pastry be chilled before baking?
Yes, prick the pastry with a fork and chill for about 20 minutes until firm before putting it in the oven.
What is the initial oven temperature for the crust?
The crust should be baked at 375 degrees Fahrenheit (190 degrees Celsius).
Do I need to toast the nuts for the topping?
Yes, roast the nuts on a cookie sheet for 5-10 minutes at 375 degrees Fahrenheit until aromatic before using.
How long does the crust bake?
The pastry should bake for 18-20 minutes until it is golden brown.
What should the oven temperature be for the pumpkin filling?
Lower the oven temperature to 350 degrees Fahrenheit (175 degrees Celsius) for the filling.
What type of pumpkin should I use?
The recipe calls for one 15-ounce can of pumpkin puree.
How many eggs are required for the filling?
You will need 2 whole eggs and 2 additional egg yolks.
Do I pour the filling onto a hot or cold crust?
Pour the pumpkin filling over the crust while it is still hot.
How do I know when the pumpkin filling is set?
Bake for about 20 minutes until the filling is just set but still has a slight jiggle in the center.
What ingredients are in the topping?
The topping consists of 1 cup of packed light brown sugar and 1 cup of chopped toasted pecans or walnuts.
How long is the final bake with the topping?
Bake for an additional 20-30 minutes after adding the topping until it is browned and partially melted.
What is the cooling process for these squares?
Cool on a wire rack for several hours, then refrigerate the bars overnight to set completely.
How do I remove the bars from the pan for cutting?
Once thoroughly chilled, use the foil overhang to lift the entire block of bars out of the pan.
What is demerara sugar used for in this recipe?
It is lightly sprinkled over the squares just before serving for extra crunch and sweetness.
What should I serve with the Autumn Pumpkin-Pecan Delight Squares?
Serve each square with a dollop of slightly sweetened whipped cream.
What type of milk is used in the filling?
The recipe uses 12 ounces of canned evaporated milk.
Can I use walnuts instead of pecans?
Yes, chopped toasted walnuts are a perfectly acceptable substitute for pecans.
How should these squares be stored?
Store the squares in the refrigerator.
What are the primary flavor profiles of this dessert?
The flavors include pumpkin, cinnamon, ginger, nutmeg, cloves, and toasted pecans.
Is the butter for the crust melted or room temperature?
The butter should be at cool room temperature for the best results when beating with sugar.
What tags are associated with this recipe?
Tags include pumpkin, pecan, fall dessert, thanksgiving, bar cookie, autumn, sweet, seasonal, spiced, and baking.
Why might the filling puff up or crack during the final bake?
This is a normal reaction as the custard-like pumpkin filling finishes cooking under the topping.
What is the best way to ensure the squares are easy to cut?
Ensuring they are chilled overnight in the refrigerator is key for clean, firm cuts.