Yup, that’s right…ANOTHER pumpkin recipe. I just can’t get enough! My boyfriend’s mom had an amazing recipe for pumpkin squares, and with her recent move she lost it. I’ve been trying to dig up her recipe – it was a bit healthier than the norm (with no butter or eggs), so I knew that when I came across this recipe on Chocolate Covered Katie, I’d hit the jackpot. I must admit, for my first attempt at replicating the recipe, I’m quite proud of myself. It’s the perfect treat and I don’t have to feel guilty about eating it (it contains ground flaxseed after all). I’ve included the recipe below as I made some adjustments; I also changed up the cream cheese frosting recipe (used this cream cheese frosting recipe from Gina’s Skinny Recipes).
Yields about 12 squares (in an 8×8 pan) | Bake for 30-33 minutes at 350 F
- 1 cup white flour
- 3 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 2 tbsp ground flax
- 1/2 cup brown sugar
- 1 cup canned or cooked and pureed pumpkin
- 1/4 cup almond milk
- 2 tbsp oil
- 2 tbsp unsweetened apple sauce
- 1 tsp pure vanilla extract
Cream Cheese Frosting
- 8 oz 1/3 fat Philadelphia Cream Cheese
- 1 cup powdered sugar
- 1 tsp vanilla extract
Cake: Preheat oven to 350 F and grease an 8×8 pan. Combine all of the dry ingredients and then mix in the wet. Wait about 10-15 minutes for the cake to cool before adding the frosting.
Frosting: Beat together cream cheese, powdered sugar and vanilla until smooth.
Spread the frosting over the cake and…voila! Dig in.