Pumpkin Squares With Caramel Icing
By: Cat Cox-Carter
Published: Thursday, December 23, 2010 - 1:32pm

Ingredients




Pumpkin Squares
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
3/4 cup butter or margarine, softened
1 can (16 ounce) pumpkin (2 cups)
2 eggs
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Frosting
1/2 cup butter or margarine
1 cup firmly packed brown sugar
1/4 cup milk
2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Preparation

1 Preheat oven to 350 degrees F. Sift flour, baking soda, 2 Salt and cinnamon together set aside.  In mixing  bowl, 3 Beat sugar,  brown sugar and butter until light and fluffy. 4 Add eggs then pumpkin blend well. Mix in vanilla then flour 5 Mixture. Mix well. Spread in a 9x13 or (2) 8 x 8 -inch pans. 6 Bake for 25 to 30 minutes or until wooden pick inserted in 7 Center comes out clean. Cool completely. 8 Frosting 9 In medium saucepan, combine butter 10 And  brown sugar and milk. Cook over medium 11 Heat until sugar is dissolved, stirring constantly. 12 Remove from heat; cool slightly. Stir in confectioners' 13 Sugar and vanilla extract. Frost; cut into bars. Yield: 14 Bars.

About


I originality found this recipe at recipe goldmine but from the looks of it, it was not very appealing. It had  added to the pumpkin squares chopped almonds, butterscotch chips and raisins. I thought that might be a bit much so I added vanilla and kept it simple. So far everyone I make it for loves it. My mothers birthday is at the end of October and she always wants this instead of a birthday cake.