Delicious holiday food is in great abundance all throughout the autumn and winter. But the most iconic of flavors simply has to be the glorious pumpkin. For every Pumpkin Spice Latte, there’s a pumpkin-y baked good to go along with it! Perhaps my very favorite is the Layered Pumpkin Square.
Like my Dual-Layer Pumpkin Cheesecake, these tempting treats use cream cheese to create that perfect creamy texture. And like my Pumpkin Pie Shortbread Bars, they have a lovely crust on the bottom of each square. But just like my Salted Caramel Pumpkin Cheesecake, these decadent delights are super rich and filling.
To learn how to make them, just check out the recipe below.
Layered Pumpkin Squares
These layered pumpkin squares are a fabulous treat for fall and winter. Bring them to your next holiday party!
Ingredients
- ½ cup walnuts
- 1 sleeve graham crackers
- ½ cup brown sugar
- ½ cup flour
- ½ cup melted butter
- 8 oz softened cream cheese
- ¾ cup sugar
- 1 tsp vanilla
- 15 oz can pumpkin puree
- 1 tsp cinnamon
- 3 eggs
- 8 oz sour cream
- ⅓ cup sugar
- 1-2 tsp cinnamon
Instructions
- Combine walnuts and graham crackers in a food processor, and pulse until thoroughly crushed. Pour into a large bowl, and mix with brown sugar, flour, and melted butter. Stir with a spatula until well blended.
- Line an 8x8 or 9x9 baking pan with parchment paper, spray with nonstick, and then press your crust mixture into the bottom to form a single tight layer. Bake at 350 for 10 minutes, then set aside to cool.
- In a large bowl, beat together cream cheese, sugar, vanilla, pumpkin, cinnamon, and eggs until smooth. Pour onto crust, and bake 25-30 minutes or until middle looks “set”.
- Towards the end of your cooking, beat together sour cream, sugar, and cinnamon until smooth. Once your timer goes off, remove cake from oven, spread over sour cream mixture, and then return to oven for an additional 5 minutes.
- Remove from oven, let cool completely, and then cut into squares.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving:Calories: 349Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 93mgSodium: 128mgCarbohydrates: 46gFiber: 2gSugar: 36gProtein: 5g
Katie Reed is a passionate writer and mother of four vivacious boys from Salt Lake City, Utah. Drawing from her own journey through TTC, pregnancy, and the joys of raising children, she offers a wealth of insight into the world of motherhood. Beyond her heartfelt tales, Katie delights her readers with family-friendly recipes, engaging crafts, and a curated library of printables for both kids and adults. When she’s not penning her experiences, you’ll find her crafting memories with her husband and sons—Dexter, Daniel, Chester, and Wilder.
Sarah
Sunday 11th of December 2022
I'd recommend beating the cream cheese smooth first, then adding the sugar and beating till light, then adding the other ingredients. I think that'll make it easier to achieve a smooth finish. I'm looking forward to this cooking off enough to try!
Kelly Bluish
Wednesday 9th of October 2019
Can’t you be more specific in your ingredients listing? Tub, block, can, etc., - why so vague? Some people would appreciate specific details.
Katie Reed
Thursday 10th of October 2019
Ah, sorry about that! I've updated the recipe to clarify. Some of these recipes are old family recipes, and I wrote them as they were found. But I have made sure to put in the correct measurements. Thanks!
Heather
Wednesday 9th of October 2019
Hi - you indicated 1 can of pumpkin puree. Can you be more specific on the can size? I often see 2 sizes available in stores.
Katie Reed
Thursday 10th of October 2019
Oh goodness, sorry about that! It should be a 15 oz can. I've updated the recipe. Thanks!