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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.

Ingredients

Scale

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

Find it online: https://cookwithruby.com/pumpkin-pie-spice-squares-recipe/