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Receta Pumpkin Squares with Caramel Icing
by Cat Cox-Carter

Pumpkin Squares with Caramel Icing

I make this every year from September till the end of December. I always have people asking "When are you going to be making the Pumpkin squares again?"

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Estados Unidos American
Tiempo para Cocinar: Raciónes: 24 bars

Va Bien Con: Thanksgiving Dinner, Christmas dinner

Ingredientes

  • pumpkin squares:
  • 3/4 cup granulated sugar
  • 1/2 cup firmly packed brown sugar
  • 3/4 cup butter or margarine, softened
  • 1 (16 ounce) can (2 cups) pumpkin
  • 2 eggs
  • 1tsp vanilla
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • Frosting
  • 1/2 cup butter or margarine
  • 1 cup firmly packed brown sugar
  • 1/4 cup milk
  • 2 cups confectioners' sugar, sifted
  • 1 teaspoon vanilla extract

Direcciones

  1. Pumpkin squares:
  2. Preheat oven to 350 degrees F.
  3. Sift flour, baking soda, salt and cinnamon together set aside.
  4. In mixing bowl beat sugar, brown sugar and butter until light and fluffy.
  5. Add eggs then pumpkin, blend well.
  6. Mix in vanilla then flour mixture. Mix well.
  7. Spread in a 9x13 or (2) 8 x 8 -inch pans.
  8. Bake for 25 to 30 minutes or until wooden pick inserted in center comes out clean.
  9. Cool completely.
  10. Icing
  11. In medium saucepan combine butter, brown sugar bring to a bubbly boil over medium heat stirring constantly.
  12. Add milk return to boil.
  13. Remove from heat, cool slightly.
  14. Stir in confectioners' sugar and vanilla extract.
  15. Frost; cut into bars.
  16. Yield:24 bars.