Friday, November 5, 2010

Pumpkin Butter Squares

These little squares of pumpkiny deliciousness lasted about 2 seconds in our house. They turned out soooo good!  After I made the pumpkin butter that I posted yesterday, I knew I had to make something with it. And these are perfect for this time of year, with all of the parties, get togethers, sports games, etc. where you need something to bring to share with the crowd. Cut them into small squares, or cut out a larger square and serve with a little vegan ice cream on the side. YUM.  Make this the day ahead, the pumpkin layer is a little like pumpkin pie. It will need about 1 whole day to fully set. It will seem soft and unset, but be patient and let them rest for a day and they will set up perfectly. Hope you all enjoy! Have a great weekend!

Pumpkin Butter Squares
Makes 1 9x13 baking dish full

To make the squares: preheat oven to 350 degrees

cake layer:
2 cups white whole wheat flour or whole wheat pastry flour
1 Tbsp baking powder
1 tsp salt
1 tsp baking soda
1 cup evaporated cane juice sugar or reg. sugar
1/2 cup earth balance original butter

In a standing mixer or hand mixer, combine all the ingredients until the butter is distributed very well. and there are no noticeable chunks. The mixture should look like fine sand. Reserve 1 cup of this mixture, and set it aside for the top layer. With the remaining cake mix, add...

1/4 cup melted earth balance butter
1/2 cup unsweetened applesauce
2 tsp apple cider vinegar

mix well until all ingredients are incorporated. Lightly spray a 9x13 inch rectangular baking dish with cooking spray. Press the mixture into the the pan.

Pumpkin Butter Layer:
1 Tbsp. arrowroot powder or cornstarch
3 Tbsp. white whole wheat or whole wheat pastry flour
1/4 tsp xantham gum (this will help to hold this mixture together)
1/2 block of firm tofu
6 Tbsp. soymilk/almond milk

Mix the pumpkin butter, 3 Tbsp. milk, arrowroot/cornstarch. flour, and xantham gum. Mix to blend. In a blender blend the firm tofu with the additional 3 Tbsp. milk. Then mix the pumpkin mixture with the tofu mixture and blend well. Layer this mixture on top of the cake layer.

Top crumble layer:
reserved 1 cup cake mix
1 Tbsp. white whole wheat or whole what pastry flour
1/4 cup evaporated can juice sugar, or reg. sugar
1 cup rolled oats
3 Tbsp. Earth Balance Butter
4 Tbsp soymilk/almond milk

mix ingredients well and crumble over the top of the pumpkin butter layer. Bake for 40 minutes at 350 degrees. After cooking, allow to cool completely! This needs to be treated kind of like pumpkin pie. It needs about 1 day to let the pumpkin mixture fully set. Cut into squares and enjoy! These are to die for! So so yummy!


  1. Wow those look amazing! I have some leftover pumpkin puree just looking for a recipe to star in;)

  2. Beautiful job with the pumpkin butter and pumpkin squares, Morgan--both look fabulous! Thanks for sharing!

  3. This looks like something worth entering in a Pillsbury Bake-Off or something. I think some money could be made off this idea.

  4. month of the pumpkin. . well this was my 3rd pumpkin recipe of the day lol but definitely another delicious treat for everybody:)
    my blog, healthy flat

  5. I made these tonight for a couple of non-veggie friends. We all had 3 helpings! Thank you for such a wonderful recipe. I love showing my buddies that I don't live anything close to a deprived life!

  6. Emily- Im so glad you liked them as much as I did!!

    Thanks everyone for all of your comments! :)

  7. oh yum these look sooo good! i might have to try these! I just tried pumpkin butter for the first time and loved it

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