Pumpkin Squares

Marsha Gardner


My sister Carol gave me this recipe years ago. Everywhere I ever take it is a big hit.

Best served with a good dollop of real whipped cream


★★★★★ 1 vote




  • 1 pkg
    yellow cake mix (reserve 1 cup)
  • 1/2 c
    butter, melted
  • 1 large

  • 1 lb
    can of pumpkin (solid pack)
  • 2 large
  • 12 oz
    can evaporated milk
  • 1/2 c
    brown sugar, firmly packed
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    ground ginger
  • 1/2 tsp
    freshly grated nutmeg
  • 1 tsp

  • 1 c
    reserved cake mix
  • 1/4 c
    brown sugar, firmly packed
  • 1/4 c
    butter, softened
  • 1 tsp

How to Make Pumpkin Squares


  1. CRUST:
    Combine ingredients and press into the bottom of 9"x13" glass baking dish.
    Combine all ingredients in a mixing bowl and mix well with electric mixer. Pour over crust.
    Combine topping ingredients to make a crumb topping and sprinkle over filling.
  4. Bake at 350-degrees for 45-60 minutes. Let cool before cutting. Serve with a generous dollop of "Real" whipped cream.

Printable Recipe Card

About Pumpkin Squares

Course/Dish: Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy

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