Although fall officially began September 22, our area has continued to experience pleasurably warm days. But the chill morning air and crisp-cool nights excitedly foretell that Michigan’s most colorful season is on its way! With it comes cozy sweaters, bonfires with the familiar amber glow of changing autumn leaves, apples and cider, soups and … PUMPKINS! Welcome in the season with Bronner’s delicious Pumpkin Squares recipe!
Michigan is fortunate to experience distinct seasons and a rich agricultural heritage. (Did you know that while Frankenmuth may be well-known for all the fun, annual festivals we host, we were first a community built on a farming tradition?) To celebrate the pumpkin harvest, we are so excited to share our incredible recipe for Pumpkin Squares from Bronner’s Flavorful Favorites … Pumpkins really should be its own essential food group, right?!
This recipe is really rather simple – if you are good at following directions. We (unintentionally) went a little rogue with this one. But to be honest, it turned out so delicious, that we intend on making a habit of it … making the recipe this way, not the going rogue part! What were you thinking?!
Here we’ll share the recipe in all its original goodness as it appears in Bronner’s Flavorful Favorites cookbook, 1st edition. But if you’re feeling a bit daring and want to join the “delicious side,” see our variation just below.
PUMPKIN SQUARES RECIPE
– 1 box Duncan Hines yellow cake mix, 1 c. reserved
– 3/4 c. butter, divided (1/2 c. melted)
– 3 eggs
– 3 c. pumpkin
– 2/3 c. milk
– 2 1/2 tsp. pumpkin spice
– 1/2 c. brown sugar
– 1/4 c. sugar
– 1 tsp. cinnamon
1. Set aside 1 c. of cake mix (for the streusel topping).
2. To the rest of the cake mix, add 1/2 c. melted butter and 1 egg.
3. Mix together and pat into the bottom of a 9 x 13-inch pan.
4. Mix together pumpkin, 2 eggs, milk, pumpkin spice and brown sugar. Beat until blended and pour over the cake mixture in the pan.
5. To the cup of reserved cake mix, add 1/4 c. sugar, cinnamon and 1/4 c. butter. Mix until crumbly. Then sprinkle over top of cake.
6. Bake at 375° for 45-50 minutes.
*submitted by Janet Sperling
So you’re feeling audacious?!
WELCOME TO THE DELICIOUS SIDE, FRIENDS!
Our resident baker Erin’s secret for the perfect streusel is to slightly melt the 1/4 c. butter, resulting in a beautiful, even crumble. The key is slightly … when we made this the first time, we accidentally melted the recipe’s entire portion of butter, which produced a sweet glaze but not a streusel. Oops! After sorting out what had happened, we improvised to recreate the streusel layer using approximate measurements of these ingredients we had on hand:
–1 c. of flour
–1/4 c. of packed brown sugar
–a sprinkle of cinnamon
–1/4 c. of butter.
We sprinkled the fourth layer on top of our cake. Then BOOM! It was ready to bake!
We feel the melted streusel layer, though initially unintentional, added such a depth of rich color and sweet flavor to these pumpkin squares that our mouths are watering just thinking about it. (Can we have some more, like right now?!!) If you need a little inspiration because you haven’t had a chance to try it yet, just watch our pumpkin squares video and we promise you’ll be heading to the kitchen, too!
We imagine this streusel would also be delicious spooned as a topping over fresh, home-made applesauce with a dash of heavy, whipped cream!
In case you haven’t had your fill … just look at all those delectable pumpkin squares layers before they’re gone!
Too late! :0)