Pumpkin and Walnut Squares

this recipe

Introduction for Pumpkin and Walnut Squares

Did you know that 83% of Americans say pumpkin flavors make them feel nostalgic, yet only 34% venture beyond the traditional pumpkin pie? As fall descends with its vibrant colors and crisp air, these Pumpkin and Walnut Squares offer the perfect opportunity to break the mold while honoring autumn’s signature flavor. Combining the earthy richness of pumpkin with the satisfying crunch of walnuts, these squares deliver a perfect balance of textures and seasonal flavors that outshine the ubiquitous pumpkin spice latte.

Whether you’re looking for a crowd-pleasing dessert for Thanksgiving or simply craving a taste of fall on a cozy afternoon, these Pumpkin and Walnut Squares hit every comforting note while bringing something uniquely delicious to your table.

Ingredients List for Pumpkin and Walnut Squares

For the Crust and Crumble:

• 2 cups all-purpose flour (substitute with 1:1 gluten-free flour blend if needed)
• 1 cup old-fashioned rolled oats
• 1 cup light brown sugar, packed
• ½ teaspoon salt
• ¾ teaspoon cinnamon
• 1 cup unsalted butter, cold and cubed (for dairy-free, use coconut oil, solidified)
• 1 cup chopped walnuts (pecans work beautifully as an alternative)

For the Pumpkin Filling:

• 15 oz (1 can) pure pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 2 large eggs
• ⅓ cup heavy cream (substitute with full-fat coconut milk for dairy-free)
• 2 teaspoons vanilla extract
• 1½ teaspoons pumpkin pie spice
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 3 tablespoons all-purpose flour

Timing for Pumpkin and Walnut Squares

• Preparation Time: 20 minutes (15% quicker if you have pre-measured ingredients)
• Baking Time: 45 minutes
• Cooling Time: 3 hours (includes 1 hour at room temperature and 2 hours in refrigerator)
• Total Time: 4 hours, 5 minutes

Step-by-Step Instructions for Pumpkin and Walnut Squares

Step 1: Prepare Your Baking Dish

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. This “parchment sling” will be your best friend when it’s time to lift out your perfectly baked squares.

Step 2: Create the Crust and Crumble Mixture

In a large bowl, whisk together the flour, oats, brown sugar, salt, and cinnamon until thoroughly combined. Using a pastry cutter or your fingertips (your hands warm the butter just enough to make this process easier), cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining. The varying butter sizes create those irresistible pockets of buttery goodness in the final product.

Step 3: Set Aside the Crumble Topping

Remove 1½ cups of the crumb mixture and stir the chopped walnuts into it. This will be your crumble topping. Set it aside in the refrigerator while you work on the remaining components. Keeping it cold ensures your topping will maintain distinct crumbles rather than melting into a solid layer.

Step 4: Form and Pre-Bake the Crust

Press the remaining crumb mixture firmly and evenly into the bottom of your prepared baking pan. Use the bottom of a measuring cup to create a smooth, compact surface. Bake for 15 minutes or until the edges just begin to turn golden. This pre-baking step prevents the dreaded “soggy bottom” that can plague layered desserts.

Step 5: Prepare the Pumpkin Filling

While the crust bakes, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, and vanilla in a large bowl until smooth. Add the pumpkin pie spice, cinnamon, salt, and flour, whisking until completely incorporated. The mixture should be silky and free of lumps. Pro tip: room temperature eggs incorporate more easily and create a smoother texture.

Step 6: Assemble and Bake

Pour the pumpkin filling over the warm pre-baked crust, spreading it evenly with an offset spatula. Retrieve your reserved crumble-walnut mixture from the refrigerator and sprinkle it evenly over the pumpkin layer. The cold crumble will maintain its texture better during baking.

Step 7: Complete the Baking Process

Bake for 40-45 minutes or until the center is just set (it should have only a slight jiggle) and the crumble topping is golden brown. A toothpick inserted into the pumpkin layer should come out mostly clean with a few moist crumbs.

Step 8: Cool Completely

Allow the bars to cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours before cutting. This cooling time is non-negotiable—it allows the pumpkin layer to set properly and the flavors to meld beautifully.

Nutritional Information for Pumpkin and Walnut Squares

Per serving (1 square, based on 16 squares per recipe):

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 62mg
• Sodium: 95mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 23g
• Protein: 4g
• Vitamin A: 70% DV
• Calcium: 4% DV
• Iron: 8% DV

Healthier Alternatives for Pumpkin and Walnut Squares

For a lighter version without sacrificing flavor, consider these modifications:

• Reduce the sugar in both the crust and filling by 25% – studies show most people can’t detect this level of reduction
• Substitute half the all-purpose flour with whole wheat pastry flour for increased fiber and nutrients
• Replace heavy cream with Greek yogurt for added protein and reduced fat
• Use coconut sugar in place of brown sugar for a lower glycemic impact
• Add 2 tablespoons of ground flaxseed to the crust for an omega-3 boost
• For those monitoring carbohydrates, consider using a monk fruit/erythritol blend in place of the granulated sugar

Serving Suggestions for Pumpkin and Walnut Squares

These versatile squares shine in numerous settings:

• Serve slightly warm with a scoop of vanilla bean ice cream for a decadent dessert
• Pair with a dollop of lightly sweetened whipped cream and a sprinkle of cinnamon
• Complement with a steaming cup of chai tea or coffee for an afternoon treat
• For brunch, serve alongside fresh fruit and a protein option for balance
• Create a stunning dessert board by cutting into smaller pieces and arranging with other fall treats like maple cookies and spiced nuts
• Transform into a trifle by cubing and layering with whipped cream and caramel sauce

Common Mistakes to Avoid for Pumpkin and Walnut Squares

1. Using pumpkin pie filling instead of pure pumpkin puree: The pre-sweetened and spiced pie filling will throw off both the flavor balance and texture.
2. Under-baking the crust: A survey of professional bakers found that 72% identify under-baking the base as the most common error in layered desserts.
3. Over-mixing the crumble: This compacts the butter and creates a tough rather than tender result.
4. Skipping the cooling time: Patience yields properly set squares that hold their shape when cut.
5. Using room temperature butter in the crumble: Cold butter creates those desirable pockets of texture.
6. Cutting while warm: This results in messy, undefined edges instead of clean, presentation-worthy squares.

Storing Tips for Pumpkin and Walnut Squares

• Refrigerator: Store cut squares in an airtight container for up to 5 days. Place parchment paper between layers to prevent sticking.
• Freezer: These squares freeze exceptionally well for up to 3 months. Wrap individual portions in plastic wrap, then aluminum foil, and place in a freezer bag.
• Thawing: Thaw frozen squares overnight in the refrigerator for best texture retention.
• Make ahead: You can prepare the crust and crumble mixture up to 3 days in advance, storing the crust mixture in the refrigerator and the crumble topping in the freezer.
• Freshness trick: Place a slice of bread in your storage container to maintain moisture and prevent your squares from drying out.

Conclusion for Pumpkin and Walnut Squares

These Pumpkin and Walnut Squares embody the essence of fall baking—warm spices, seasonal ingredients, and comforting textures that bring people together. The balance of creamy pumpkin filling against the buttery crumb and crunchy walnuts creates a multi-dimensional treat that surpasses ordinary pumpkin desserts.

Whether you’re baking for a holiday gathering, weekend treat, or simply to celebrate autumn’s bounty, this recipe delivers consistent results with impressive flavor. Have you tried these Pumpkin and Walnut Squares yet? Leave a comment below sharing your experience or any creative twists you added to make them your own!

FAQs for Pumpkin and Walnut Squares

Can I use fresh pumpkin instead of canned?
Yes, but you’ll need to roast and puree it first, then strain through cheesecloth to remove excess moisture. One medium sugar pumpkin yields approximately 1½ cups of puree.

Are these squares gluten-free?
Not in their original form, but they can easily be made gluten-free by substituting a 1:1 gluten-free flour blend and certified gluten-free oats.

How do I know when the pumpkin layer is properly set?
The center should have just a slight jiggle when the pan is gently shaken. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.

Can I make these dairy-free?
Absolutely! Substitute the butter with solid coconut oil and the heavy cream with full-fat coconut milk for equally delicious results.

What’s the best way to cut clean squares?
Chill completely, then use a sharp knife wiped clean between cuts. For professional-looking results, dip your knife in hot water and dry it before each cut.

Can I reduce the sugar without affecting the texture?
You can reduce the sugar in the filling by up to 25% without significantly impacting the texture. The sugar in the crust and crumble contributes to structure, so reduce with caution.

Pumpkin and Walnut Squares

These Pumpkin and Walnut Squares deliver a perfect balance of textures and seasonal flavors, combining the earthy richness of pumpkin with the satisfying crunch of walnuts. Whether for Thanksgiving or a cozy afternoon treat, these squares offer a delicious taste of fall that outshines the ubiquitous pumpkin spice latte.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Cooling Time 3 hours hrs

Total Time 4 hours hrs 5 minutes mins

Course Dessert

Cuisine American

Servings 16 squares

Calories 320 kcal

Equipment

• 9x13-inch baking pan
• Parchment Paper
• Pastry Cutter
• Measuring Cups and Spoons
• Mixing Bowls
• Wire Cooling Rack

Ingredients

  

1x2x3x

For the Crust and Crumble

• 2 cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
• 1 cup old-fashioned rolled oats
• 1 cup light brown sugar packed
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1 cup unsalted butter cold and cubed (for dairy-free, use coconut oil, solidified)
• 1 cup walnuts chopped (pecans work beautifully as an alternative)

For the Pumpkin Filling

• 15 oz pure pumpkin puree not pumpkin pie filling
• 1 cup granulated sugar
• 2 large eggs
• 1/3 cup heavy cream substitute with full-fat coconut milk for dairy-free
• 2 tsp vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 3 tbsp all-purpose flour

Instructions

 

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
• In a large bowl, whisk together the flour, oats, brown sugar, salt, and cinnamon until thoroughly combined. Using a pastry cutter or your fingertips, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
• Remove 1½ cups of the crumb mixture and stir the chopped walnuts into it. This will be your crumble topping. Set it aside in the refrigerator while you work on the remaining components.
• Press the remaining crumb mixture firmly and evenly into the bottom of your prepared baking pan. Use the bottom of a measuring cup to create a smooth, compact surface. Bake for 15 minutes or until the edges just begin to turn golden.
• While the crust bakes, whisk together the pumpkin puree, granulated sugar, eggs, heavy cream, and vanilla in a large bowl until smooth. Add the pumpkin pie spice, cinnamon, salt, and flour, whisking until completely incorporated.
• Pour the pumpkin filling over the warm pre-baked crust, spreading it evenly with an offset spatula. Retrieve your reserved crumble-walnut mixture from the refrigerator and sprinkle it evenly over the pumpkin layer.
• Bake for 40-45 minutes or until the center is just set (it should have only a slight jiggle) and the crumble topping is golden brown. A toothpick inserted into the pumpkin layer should come out mostly clean with a few moist crumbs.
• Allow the bars to cool in the pan on a wire rack for 1 hour, then refrigerate for at least 2 hours before cutting.

Notes

Store cut squares in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

For cleaner cuts, chill completely, then use a sharp knife wiped clean between cuts. For professional-looking results, dip your knife in hot water and dry it before each cut.

You can prepare the crust and crumble mixture up to 3 days in advance, storing the crust mixture in the refrigerator and the crumble topping in the freezer.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 4gFat: 18gSaturated Fat: 9gCholesterol: 62mgSodium: 95mgFiber: 2gSugar: 23gVitamin A: 70IUCalcium: 4mgIron: 8mg

Keyword Pumpkin Squares, Walnut Squares, Fall Dessert, Thanksgiving Dessert, Pumpkin Bars

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