Pumpkin Square Recipe
with Pecan Streusel Topping

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This pumpkin square recipe with pecan streusel topping brings together so many delicious autumnal flavours into one treat, no wonder we all love it! We're always happy with the arrival of pumpkin season, as warming aromas of spiced baking begin to waft regularly from the oven.

Pumpkin Square Recipe

Pumpkin baking has come a long way since the first pumpkin pie, evolving to take on many forms, including blondies, muffins, cakes and this pumpkin square recipe. Despite not being sweet, pumpkin is used almost exclusively for sweet baking, and it's the blend of sweet spices added to the mix that really puts the magic into baking with pumpkin.

Pumpkin Squares with Pecan Streusel Topping

A cross between a cake and a blondie, this pumpkin square recipe is moist and pumpkin rich, gently spiced and not too sweet, with a nutty streusel topping to finish it off. The sweet spices mean it smells as good as it tastes - I told you it was everything we love about autumn! Although many pumpkin baking recipes call for pumpkin pie spice, you can easily substitute it with mixed spice, if pumpkin pie spice is not available - it will taste equally delicious.

Pumpkin Squares with Pecan Streusel Topping

For this pumpkin square recipe, I used pumpkin puree from a tin, but it is easy enough to make your own homemade pumpkin puree, and I would recommend it if you have a lot of pumpkin baking lined up. You could make a large batch and freeze it in smaller portions for future baking.

Serve your pumpkin squares with whipped mascarpone cream, creme fraiche or simply enjoy them on their own. They will keep for up to four days in an airtight container.

Pumpkin Squares with Pecan Streusel Topping

Here's what you'll need for this pumpkin square recipe:
(Click here to jump straight to the recipe)

For the pecan streusel topping:
100g plain flour
65g light muscovado (brown) sugar
75g unsalted butter, cold and cut into small cubes
65g pecan nuts, roughly chopped
Pinch of salt

For the pumpkin squares:
110g unsalted butter, softened, plus extra for greasing
1 large egg, room temperature
100g light muscovado (brown) sugar
200g pumpkin puree
140g plain flour
2 tsp mixed spice (or pumpkin pie spice)
3/4 tsp bicarbonate of (baking) soda
Whipped mascarpone cream or creme fraiche, to serve (optional)

And here's what you'll need to do:

  • Remove the butter for the pumpkin squares and the egg from the fridge to warm to room temperature. Cutting the butter into smaller chunks will help it warm up faster.
  • Line a 20cm (8in) square tin with a strip of greased parchment, overhanging at opposite ends for easy removal.
  • Preheat the oven to 180C (355F) / 160C Fan.
  • First make the topping. Chop the cold butter into small cubes, and add it to a bowl with the flour and sugar, along with a pinch of salt.
  • Rub together with your fingers, until you have a clumpy mixture resembling wet sand, then stir in the pecans. Set aside in the fridge until needed.
  • To prepare the pumpkin squares, whisk together the flour, mixed spice and bicarbonate of soda in a bowl.
  • In a separate mixing bowl, beat the butter and sugar together until pale and fluffy.
  • Add the egg, mixing until incorporated, and then add the pumpkin puree, mixing again until incorporated.
  • Add the flour mixture in three or four small batches, mixing after each addition until just combined, scraping down the sides of the bowl with a soft spatula, as necessary. Do not over mix.
  • Transfer the pumpkin mixture to the prepared tin, using a soft spatula to push it into the corners and to smooth the top.
  • Sprinkle over the pecan streusel topping in an even layer.
  • Bake in the preheated oven for 30 minutes, or until a test skewer comes out clean.
  • Cool completely in the tin on a wire rack before removing and cutting into squares.
Pumpkin Squares

Pumpkin Square Recipe
with Pecan Streusel Topping

By

Pumpkin Square Recipe

This pumpkin square recipe with pecan streusel topping is a delicious mouthful of Autumn.

Prep Time: 20 minutes
Cook time: 30 minutes
Yield: 9 squares
Course: Snack, Dessert
Cuisine: American
Tags: Pumpkin Baking, Autumn

Ingredients

For the pecan streusel topping:
100g plain flour
65g light muscovado (brown) sugar
75g unsalted butter, cold and cut into small cubes
65g pecan nuts, roughly chopped
Pinch of salt

For the pumpkin squares:
110g unsalted butter, softened, plus extra for greasing
1 large egg, room temperature
100g light muscovado (brown) sugar
200g pumpkin puree
140g plain flour
2 tsp mixed spice (or pumpkin pie spice)
3/4 tsp bicarbonate of (baking) soda
Whipped mascarpone cream or creme fraiche, to serve (optional)

Method

  1. Remove the butter for the pumpkin squares and the egg from the fridge to warm to room temperature. Cutting the butter into smaller chunks will help it warm up faster.
  2. Line a 20cm (8in) square tin with a strip of greased parchment, overhanging at opposite ends for easy removal.
  3. Preheat the oven to 180C (355F) / 160C Fan.
  4. First make the topping. Chop the cold butter into small cubes, and add it to a bowl with the flour and sugar, along with a pinch of salt.
  5. Rub together with your fingers, until you have a clumpy mixture resembling wet sand, then stir in the pecans. Set aside in the fridge until needed.
  6. To prepare the pumpkin squares, whisk together the flour, mixed spice and bicarbonate of soda in a bowl.
  7. In a separate mixing bowl, beat the butter and sugar together until pale and fluffy.
  8. Add the egg, mixing until incorporated, and then add the pumpkin puree, mixing again until incorporated.
  9. Add the flour mixture in three or four small batches, mixing after each addition until just combined, scraping down the sides of the bowl with a soft spatula, as necessary. Do not over mix.
  10. Transfer the pumpkin mixture to the prepared tin, using a soft spatula to push it into the corners and to smooth the top.
  11. Sprinkle over the pecan streusel topping in an even layer.
  12. Bake in the preheated oven for 30 minutes, or until a test skewer comes out clean.
  13. Cool completely in the tin on a wire rack before removing and cutting into squares.
  14. Serve with optional whipped mascarpone cream or creme fraiche.

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