Pumpkin Crunch Squares

$- 1 cup all-purpose flour - 1 cup rolled oats - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 1/2 teaspoon baking powder - 1/2 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg - 1/4 teaspoon salt - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1/2 cup chopped pecans (optional) - Whipped cream, for serving The ingredients for pumpkin crunch squares create a perfect blend of flavors. You need simple items that work well together. The all-purpose flour and oats form a hearty base. Brown sugar adds sweetness and depth. Butter gives richness, while baking powder helps the crust rise. The spices, cinnamon and nutmeg, make it taste like fall. The pumpkin puree brings a creamy texture. Sweetened condensed milk adds extra sweetness and creaminess. Eggs help bind everything. The vanilla extract gives a nice aroma. If you love nuts, add chopped pecans for crunch. - 1 cup all-purpose flour = 125 grams - 1 cup rolled oats = 90 grams - 1/2 cup brown sugar = 110 grams - 1/2 cup unsalted butter = 115 grams - 1/2 teaspoon baking powder = 2 grams - 1/2 teaspoon ground cinnamon = 1.5 grams - 1/4 teaspoon ground nutmeg = 0.5 grams - 1/4 teaspoon salt = 1.5 grams - 1 can (15 oz) pumpkin puree = 425 grams - 1 cup sweetened condensed milk = 300 grams - 2 large eggs = about 100 grams - 1 teaspoon vanilla extract = 5 grams - 1/2 cup chopped pecans = 60 grams These conversions help if you prefer measuring in grams. You can easily switch between cups and grams. You can change some ingredients if needed. Use whole wheat flour for a nuttier taste. For a gluten-free option, try almond flour or oat flour. If you want less sugar, use coconut sugar or maple syrup. For a dairy-free version, use coconut oil instead of butter. Substitute the sweetened condensed milk with a dairy-free option, like almond milk mixed with a thickener. Feel free to experiment with the spices. More cinnamon or a hint of ginger adds a nice twist. Just remember, these squares are all about balance. Keep the flavors in harmony for the best result. - Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish. - In a large bowl, mix 1 cup of all-purpose flour, 1 cup of rolled oats, and 1/2 cup of packed brown sugar. To make the crust, pour in 1/2 cup of melted unsalted butter. Use a fork or your hands to mix until it looks like coarse crumbs. Take half of this crumb mixture and press it into the bottom of the greased dish. Set the rest aside for later. - In a different bowl, add 1 can (15 oz) of pumpkin puree, 1 cup of sweetened condensed milk, and 2 large eggs (beaten). - Mix in 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and 1/4 teaspoon of salt. Stir until it is smooth. - Carefully pour this pumpkin mix over the crust. Use a spatula to spread it evenly. - Sprinkle the reserved crumb mixture on top of the pumpkin layer. If you like, add 1/2 cup of chopped pecans for extra crunch. - Bake for 30-35 minutes. The top should turn golden brown, and a toothpick inserted in the center should come out clean. - Let the squares cool in the dish for 15-20 minutes before cutting them into squares. - Adjusting spices to taste: Start with the basic spices. You can add more cinnamon or nutmeg if you want a stronger flavor. Taste the pumpkin mix before you pour it into the crust. Make it yours! - Achieving the right texture: The crust should feel crumbly but hold together. If it feels too dry, add a little melted butter. If it's too wet, add a bit of flour or oats. Keep it balanced for the best crunch. Serve your Pumpkin Crunch Squares warm or at room temperature. A dollop of whipped cream on top makes them special. You can also sprinkle a bit of cinnamon for extra flavor. For a fun twist, add some caramel sauce or chocolate drizzle. To store leftovers, keep them in an airtight container. They last for about three days at room temperature. If you want to keep them longer, refrigerate them for up to a week. You can also freeze the squares for up to three months. Just wrap them well to avoid freezer burn. Enjoy your fall treat! {{image_4}} You can make vegan pumpkin crunch squares easily. Start by swapping eggs for flax eggs. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a rich taste. For the sweetened condensed milk, use a store-bought vegan version or make your own using coconut milk and sugar. This keeps the creamy texture while being animal-friendly. If you need a gluten-free version, simply switch to gluten-free flour. Almond flour or oat flour works well. Both add a nice flavor and texture. When using almond flour, blend it with a bit of cornstarch for better results. - Alternative flour suggestions: - Almond flour - Oat flour - Coconut flour (use less, as it absorbs moisture) For a chocolatey twist, stir in chocolate chips into the pumpkin filling. Dark or semi-sweet chips add depth. You can also add dried fruit, like cranberries or raisins, for a sweet chew. Chopped nuts, such as walnuts or pecans, can enhance the crunch. Just remember to mix lightly to keep the filling smooth. Enjoy experimenting with flavors! You can keep Pumpkin Crunch Squares at room temperature. Place them in a covered container. They will stay fresh for about two days. Enjoy them while they are soft and tasty! For longer storage, put the squares in the fridge. They will last about a week. Make sure to cover them well. This keeps them moist and flavorful. When you want to eat them, simply take them out and enjoy! In the fridge, Pumpkin Crunch Squares stay good for up to seven days. This makes it easy to prepare them in advance for guests or special occasions. Just remember to keep them sealed to avoid drying out. You can freeze Pumpkin Crunch Squares for later. Cut them into squares and wrap each one tightly in plastic wrap. Then place them in a freezer bag. They can last for up to three months in the freezer. When you're ready to eat, let them thaw in the fridge overnight. They will taste just as good as fresh! You can use evaporated milk for a similar texture. If you want a dairy-free option, try coconut milk. It adds a nice flavor. You can also mix almond milk with a sweetener to mimic the taste. This works well for those with dietary needs. Yes, you can. Prepare the pumpkin crunch squares a day in advance. Just store them in the fridge after they cool. This allows the flavors to blend well. When you're ready to serve, warm them slightly in the oven. Top with whipped cream right before serving for a fresh touch. To enhance the flavor, add more spices like ginger or cloves. A pinch of nutmeg can also elevate the taste. You can mix in chocolate chips or dried fruit for extra sweetness. Toasted pecans add a nice crunch and a deeper flavor too. Enjoy experimenting with what you have! This article covered how to make delicious Pumpkin Crunch Squares. We discussed key ingredients and steps to create a tasty treat. I shared tips to perfect your baking and options for variations, like vegan and gluten-free. In the end, this dessert is simple and rewarding. You can enjoy it fresh or stored for later. Get creative with your flavors and share with friends. Enjoy your baking adventure!$

Satisfy your sweet tooth with these delightful Pumpkin Crunch Squares! With a buttery oat crust and a creamy pumpkin filling, this easy fall dessert is perfect for gatherings or cozy nights at home. You'll love how quick it is to prepare, with just 15 minutes of prep time. Make them even more delicious with a dollop of whipped cream on top.

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Ingredients

1 cup all-purpose flour

1 cup rolled oats

1/2 cup brown sugar, packed

1/2 cup unsalted butter, melted

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1 can (15 oz) pumpkin puree

1 cup sweetened condensed milk

2 large eggs, at room temperature

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional, for added texture)

Whipped cream, for serving

Instructions

Preheat your oven to 350°F (180°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.

In a large mixing bowl, combine the all-purpose flour, rolled oats, and packed brown sugar. Pour in the melted butter and mix with a fork or your hands until the mixture resembles coarse crumbs.

Take half of the crumb mixture and evenly press it into the bottom of the prepared baking dish to form a solid crust. Set the remaining crumb mixture aside for topping later.

In a separate bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs (beaten), vanilla extract, ground cinnamon, ground nutmeg, and salt. Mix until the mixture is smooth and homogenous, ensuring all ingredients are well incorporated.

Carefully pour the pumpkin mixture over the crust in the baking dish and spread it out evenly using a spatula or the back of a spoon.

Take the reserved crumb mixture and sprinkle it evenly over the top of the pumpkin layer. If you are using chopped pecans, generously scatter them over the top for an extra crunch.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown, and a toothpick inserted into the center comes out clean, indicating that the pumpkin layer is set.

Allow the squares to cool in the baking dish for about 15-20 minutes. Once cooled, cut the dessert into squares using a sharp knife.

Prep Time: 15 mins | Total Time: 50 mins | Servings: 16

- Presentation Tips: For an inviting serving suggestion, offer the squares warm or at room temperature topped with a generous dollop of whipped cream and a light sprinkle of cinnamon, adding an extra touch of autumn flavor.