Pumpkin Pie Spice Squares Recipe

Introduction

These Pumpkin Pie Spice Squares are a delightful fall treat that combines a buttery graham cracker crust with a rich pumpkin filling and a creamy cinnamon yogurt topping. Perfect for holiday gatherings or a cozy dessert any time of year.

Ingredients

• 4 tablespoons unsalted butter, softened (for crust)
• 1 1/2 cups graham cracker crumbs
• 3/4 cup old fashioned oats
• 1/2 cup light brown sugar
• 2 tablespoons milk (for crust)
• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup granulated sugar (for filling)
• 1/2 cup vanilla yogurt
• 1/4 cup milk (for filling)
• 1 teaspoon ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/2 cup chopped pecans
• 1/2 cup plain Greek yogurt (for topping)
• 2 tablespoons granulated sugar (for topping)
• 1/2 teaspoon ground cinnamon (for topping)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Butter a 9 by 13-inch baking dish with the softened butter and set it aside.
2. Step 2: In a medium bowl, combine the graham cracker crumbs, oats, brown sugar, melted butter, and 2 tablespoons of milk. Mix well, then press the mixture evenly into the bottom of the prepared baking dish to form the crust.
3. Step 3: Bake the crust for 10 minutes or until it turns lightly golden brown. Remove from the oven and set aside.
4. Step 4: In another bowl, mix together the pumpkin puree, eggs, 1/2 cup granulated sugar, vanilla yogurt, 1/4 cup milk, cinnamon, pumpkin pie spice, and salt until fully combined. Pour this filling over the baked crust and spread evenly.
5. Step 5: Return the dish to the oven and bake for 30 minutes, or until the filling is almost set but still slightly jiggly in the center.
6. Step 6: Evenly sprinkle the chopped pecans over the filling. Bake for an additional 10 to 15 minutes, or until the center is fully set. Remove from oven and cool completely on a wire rack.
7. Step 7: While the bars cool, prepare the topping by mixing plain Greek yogurt, 2 tablespoons granulated sugar, and 1/2 teaspoon cinnamon in a small bowl. Cover and chill until ready to serve.
8. Step 8: Cut the cooled pumpkin pie spice bars into squares. Serve each square with a dollop of the cinnamon yogurt topping on top.

Tips & Variations

• Use maple-flavored yogurt instead of vanilla for a deeper fall flavor twist.
• Swap pecans for chopped walnuts or omit the nuts for a nut-free version.
• Allow the bars to cool completely before cutting to achieve clean edges.
• For extra crunch, toast the oats before mixing them into the crust.

Storage

Store the pumpkin pie spice squares in an airtight container in the refrigerator for up to 4 days. The yogurt topping is best added just before serving to keep it fresh. You can reheat individual squares gently in the microwave for 10-15 seconds if desired, but serve with cool yogurt topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these squares ahead of time?

Yes, you can prepare and bake them a day in advance. Store them in the refrigerator and add the yogurt topping just before serving for the best texture and flavor.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling is already sweetened and spiced, which can alter the recipe’s balance of flavors and texture.

Pumpkin Pie Spice Squares Recipe

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4.6 from 118 reviews

Pumpkin Pie Spice Squares feature a graham cracker and oat crust combined with a creamy spiced pumpkin filling, topped with crunchy pecans and a cinnamon-sweetened yogurt topping. This delicious fall-inspired dessert is perfect for gatherings and offers warm notes of cinnamon and pumpkin pie spice in every bite.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Crust

• 4 tablespoons butter, softened
• 1 cup graham cracker crumbs
• 3/4 cup old fashioned oats
• 1/4 cup light brown sugar
• 1 tablespoon milk

Filling

• 1 1/2 cups pumpkin puree
• 2 large eggs
• 3/4 cup granulated sugar
• 1/2 cup vanilla yogurt
• 1/4 cup milk
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Topping

• 1/2 cup pecans, chopped
• 1/2 cup plain Greek yogurt
• 2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon

Instructions

1. Prepare and butter the baking dish. Preheat the oven to 350°F (175°C). Butter a 9 by 13‑inch baking dish with softened butter evenly and set aside to ensure the crust doesn’t stick.
2. Make the crust. In a medium bowl, combine graham cracker crumbs, oats, light brown sugar, melted butter, and milk. Mix well until the ingredients are thoroughly blended into a crumbly mixture. Press this mixture evenly into the bottom of the prepared baking dish to form a firm crust.
3. Bake the crust. Place the baking dish in the preheated oven and bake for 10 minutes or until the crust turns lightly golden brown. Remove from the oven and set aside.
4. Prepare the filling. In a separate bowl, combine pumpkin puree, eggs, granulated sugar, vanilla yogurt, milk, cinnamon, pumpkin pie spice, and salt. Mix thoroughly until the filling is smooth and uniform in texture.
5. Pour filling over crust. Pour the pumpkin filling over the pre-baked crust in the baking dish, spreading it evenly with a spatula to cover the entire surface.
6. Bake the filling. Return the baking dish to the oven and bake for 30 minutes or until the filling is almost set but still slightly jiggly in the center.
7. Add the pecans and bake further. Sprinkle the chopped pecans evenly over the pumpkin filling. Bake for an additional 10 to 15 minutes or until the center is fully set and the pecans are toasted. Remove from oven and transfer to a wire rack to cool completely.
8. Make the topping. In a small bowl, mix plain Greek yogurt, granulated sugar, and cinnamon until combined. Cover and refrigerate until ready to serve.
9. Serve. Once the pumpkin squares have cooled, cut into squares. Serve each square topped with a dollop of the cinnamon yogurt topping for added creaminess and flavor.

Notes

• Ensure the crust is baked until lightly golden to avoid sogginess under the filling.
• The yogurt topping can be prepared ahead of time and kept refrigerated for up to 24 hours.
• For a nut-free version, omit the pecans or substitute with seeds like pumpkin or sunflower seeds.
• Use canned pumpkin puree for convenience and consistent texture.
• Allow the squares to cool completely before cutting to ensure clean slices.

Keywords: Pumpkin dessert, fall recipe, pumpkin pie spice, baked pumpkin squares, holiday dessert