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For the Pumpkin Crunch Squares, gather these key items: - 1 cup all-purpose flour - 1 cup rolled oats - 1/2 cup brown sugar - 1/2 cup unsalted butter, melted - 1/2 teaspoon baking powder - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon salt - 1 can (15 oz) pumpkin puree - 1 cup sweetened condensed milk - 2 large eggs - 1 teaspoon vanilla extract - 1/2 cup chopped pecans (optional) - Whipped cream, for serving You can add a few optional ingredients to enhance the crunch and flavor: - Chopped pecans add a nice texture. - You can also sprinkle some chocolate chips for a sweet twist. If you need to swap out some ingredients, here are some ideas: - Use whole wheat flour instead of all-purpose flour for more fiber. - Maple syrup can work in place of brown sugar for a unique flavor. - Swap the butter for coconut oil to make it dairy-free. - For a nut-free version, simply leave out the pecans. These ingredients create a warm, cozy treat perfect for fall gatherings. Each item plays a role in achieving that unique pumpkin flavor and delightful crunch! Start by gathering your ingredients. This makes cooking easier and more fun. First, preheat your oven to 350°F (180°C). Grease a 9x13 inch baking dish with butter or cooking spray. Next, in a large bowl, mix together 1 cup of all-purpose flour, 1 cup of rolled oats, and 1/2 cup of brown sugar. Pour in 1/2 cup of melted butter. Stir until it looks like coarse crumbs. Now, take half of this crumb mixture and press it into the bottom of the baking dish. This forms the crust. Keep the other half for topping later. In another bowl, whisk together 1 can of pumpkin puree, 1 cup of sweetened condensed milk, 2 large eggs, and 1 teaspoon of vanilla extract. Add 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of salt. Mix until smooth. Once your pumpkin filling is ready, pour it over the crust in the baking dish. Spread it out evenly. Now, sprinkle the reserved crumb mixture on top. If you like nuts, add 1/2 cup of chopped pecans for extra crunch. Place the dish in the preheated oven and bake for 30-35 minutes. Look for a golden brown top and a set pumpkin layer to know it's done. After baking, let the squares cool in the dish. This helps them firm up and makes cutting easier. Once cool, slice them into squares. Serve them warm or at room temperature. Top each square with a dollop of whipped cream and a sprinkle of cinnamon. This adds a lovely autumn touch that everyone will enjoy! For best results, always preheat your oven to 350°F (180°C). If your oven runs hot, reduce the temperature by 25°F. Start checking for doneness at 25 minutes. The top should be golden, and the center should not jiggle. To make a great crust, mix flour, oats, brown sugar, and melted butter. Press it firmly into the baking dish. This helps create a strong base that holds up well. Don’t skip saving half of the mixture for the topping. This adds a nice crunch. To boost flavor, add extra spices like ginger or allspice. You can also mix in chocolate chips or dried fruit. A splash of maple syrup gives a sweet twist. If you love nuts, try using walnuts instead of pecans for a different taste. {{image_2}} To make gluten-free Pumpkin Crunch Squares, swap the all-purpose flour for a gluten-free blend. Look for blends that contain xanthan gum. This helps give the squares the right texture. Most gluten-free flours work well in this recipe. Just ensure they are also suitable for baking. For vegan Pumpkin Crunch Squares, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use a plant-based butter instead of regular butter. You can also swap sweetened condensed milk for coconut milk. This gives a nice flavor and keeps it creamy. You can add different flavors to your Pumpkin Crunch Squares. If you love chocolate, mix in some chocolate chips. They complement pumpkin well and add richness. For a maple twist, replace some brown sugar with maple syrup. This adds a lovely depth to the dessert. Feel free to experiment with spices, too. You can try adding ginger or allspice for a unique taste. To keep your Pumpkin Crunch Squares fresh, place them in an airtight container. You can store them at room temperature for up to two days. If you want them to last longer, I recommend putting them in the fridge. In the fridge, they stay good for about a week. Just make sure to wrap them well if you use plastic wrap. Freezing is a great option if you have extra squares. First, let them cool completely. Then, cut them into squares. Wrap each square in plastic wrap. After that, place wrapped squares in a freezer-safe bag. They can last up to three months in the freezer. When you’re ready to eat them, just thaw them in the fridge overnight. To enjoy your Pumpkin Crunch Squares warm, preheat your oven to 350°F. Place the squares on a baking sheet. Heat them for about 10 to 15 minutes. You can also use the microwave. Heat them for about 20 to 30 seconds. Just keep an eye on them so they don’t get too hot. Adding a dollop of whipped cream on top makes them even better! To cut your Pumpkin Crunch Squares, let them cool first. This step makes cutting easier. Use a sharp knife for clean edges. Start by cutting into squares. You can cut them into smaller pieces if you like. A ruler can help you get even sizes. You can also use a plastic spatula to lift each square. This keeps the layers intact and looking nice. Yes, you can use fresh pumpkin. First, cook the pumpkin to soften it. Cut it in half, remove the seeds, and bake it until tender. Once it cools, scoop out the flesh and mash it. You need about 1 ¾ cups of fresh pumpkin puree for the recipe. This swap adds a fresh taste to your squares. Just make sure to drain any extra moisture. Pumpkin Crunch Squares last for about 3 to 4 days in the fridge. Store them in an airtight container to keep them fresh. If you want them to last longer, you can freeze them. Wrap each square tightly in plastic wrap and store in a freezer bag. They can last up to 3 months in the freezer. Just thaw them overnight in the fridge before serving. This article covered key parts of making perfect Pumpkin Crunch Squares. We discussed the ingredients, preparation steps, and baking instructions. You learned tips for the best baking time and how to enhance flavors. Plus, I shared ways to make gluten-free and vegan options. Remember to store leftovers correctly and reheat them for a tasty treat. With these tips, you can enjoy delicious Pumpkin Crunch Squares anytime. Happy baking!

Pumpkin Crunch Squares

Indulge in the flavors of fall with these delightful Pumpkin Crunch Squares! Easy to make and bursting with pumpkin goodness, this recipe combines a buttery oat crust with a creamy pumpkin filling topped with crunchy crumbs. Perfect for cozy gatherings or a sweet treat at home, these squares will surely impress your family and friends. Click through to discover how to create this delicious dessert and savor the season!
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Ingredients
  

1 cup all-purpose flour

1 cup rolled oats

1/2 cup brown sugar

1/2 cup unsalted butter, melted

1/2 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 can (15 oz) pumpkin puree

1 cup sweetened condensed milk

2 large eggs

1 teaspoon vanilla extract

1/2 cup chopped pecans (optional)

Whipped cream, for serving

Instructions
 

Preheat your oven to 350°F (180°C) and grease a 9x13 inch baking dish.

    In a large mixing bowl, combine the flour, rolled oats, brown sugar, and melted butter. Mix until the mixture resembles coarse crumbs.

      Press half of this crumb mixture into the bottom of the greased baking dish to form a crust. Save the other half for topping.

        In another bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.

          Pour the pumpkin mixture over the crust in the baking dish and spread it evenly.

            Sprinkle the reserved crumb mixture over the top of the pumpkin layer. If using, sprinkle chopped pecans on top for added crunch.

              Bake for 30-35 minutes, or until the top is golden brown and the pumpkin layer is set.

                Let the squares cool in the baking dish before cutting them into squares.

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

                    - Presentation Tips: Serve warm or at room temperature topped with a dollop of whipped cream and a sprinkle of cinnamon for an autumnal touch.