Go Back
–+ servings
Pumpkin and Walnut Squares pinterest

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
Cook Time 45 minutes
Cooling Time 3 hours
Total Time 4 hours 5 minutes
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
  

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
Tried this recipe?Let us know how it was!