There are not many baking recipes that I will encourage you to use all whole wheat flour in, but these irresistible pumpkin squares are actually better when you use all whole wheat flour instead of regular all-purpose flour.
I have had this amazing recipe for almost six years now. I make it multiple times every fall and I am constantly asked for the recipe whenever I take them to a gathering. The cream cheese frosting is just the right consistency and the whole wheat flour gives the cake the perfect texture with out drying it out.
Disclaimer: Maria’s Kitchen is not responsible or in any way liable for consequences that may ensue if you end up eating the entire pan yourself.
Whole Wheat Pumpkin Squares
Ingredients:
4 eggs
1 1/2 cups sugar
1 cup oil
1 15 oz. can pumpkin
2 cups whole wheat flour
2 tsp baking powder
1/2 tsp salt
1 tsp baking soda
2 tsp cinnamon
Pinch of nutmeg, optional
Directions:
Mix eggs, sugar, oil and pumpkin until creamy. Add all dry ingredients and mix well. Pour into a lightly greased cookie sheet approx. 18″x13″. Bake at 350° for 20-25 minutes or until toothpick comes out clean. Cool completely.
Frosting:
1/2 cup butter
8 oz cream cheese, softened
2 1/2 cups powdered sugar
1 1/2 tsp vanilla
Beat butter and softened cream cheese until well blended. Add powdered sugar and vanilla and continue beating until smooth. Spread on cooled cake.
I love to keep these bars in the fridge, something about keeping them cold makes them even more delicious.
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Happy Eating!
Maria
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{ 13 comments… read them below or add one }
Hi what is the 1 tsp soda, is that baking soda again, and do you mean a regular cookie sheet.
Yes, I did mean 1 tsp baking soda, thank you for pointing it out. The 2 tsp should have read 2 tsp baking powder. I have fixed it now. (I am going to blame those mistakes on sleep deprivation, with a teething baby. Haha) And Yes, I use a regular size cookie sheet. Approx 18″X13″
Yummmmmmm! Thank you! :)
I can eat a whole pan of these myself! Why do you have to live in a different state Maria? I would totally come and raid your fridge if we lived closer. Love your guts!
I wish we lived next door for alot of reasons. One of which would be so I could send your nephews off to play in your back yard. :) Love ya!
Please excuse my ignorance, but I have never heard of a can of pumpkin. Is it normal pumpkin that has been cooked and mashed, and then tinned? I’m in Australia, which must be my excuse. I wouldn’t mind making this, but need to devise an alternative to a tin of pumpkin. Could I use regular cooked pumpkin?
Yes, Canned pumpkin is just cooked pumpkin that has been “tinned.” You can use regular cooked pumpkin that hs been mashed well. You can also use mashed sweet potato or butternut squash and get a similar result.
This is amazing! I made some this afternoon, and can’t believe how nice it is. I used a smaller pan than yours, so it came out thicker (a bit more like a cake) and consequently took a bit longer to cook. The frosting is very thick, as it has a smaller area to cover, but YUM! Thank you so much for posting this recipe.
You are so welcome. I think they are pretty dang amazing too. They are my favorite fall treat and I love that they taste so good with the whole wheat flour. Thanks for letting me know you made them and liked them.
This caught my eye at the Six Sisters’ Link party… looks delicious!
Thanks Randi,
I just got back from checking out your blog, I love your sense of humor, and thought your wedding vow were the cutest thing ever!
Thanksgiving is coming up soon and I’ve decided to make these Whole Wheat Pumpkin Barrs for a nice chane of pace. They sound delicious and I like the fact that you use whole wheat flour in them. I have book marked the page so I can come back and let you know how they came out.
Ruth, These really are my favorite. You would never know they are “Healthy.” I hope you love them as much as I do.