Chocolate Walnut Pumpkin Squares Recipes

Steps:

• Set aside 1/2 cup cake mix for filling. In a small bowl, combine the oil, 1 egg and remaining cake mix. Press into a greased 13x9-in. baking pan. Sprinkle with 1/2 cup walnuts., In a large bowl, combine the pumpkin, milk, vanilla, salt, cinnamon, reserved cake mix and remaining eggs. Pour over crust; sprinkle with remaining walnuts., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack. Cut into squares. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

Steps:

• Preheat oven to 350°F. Beat margarine and sugar in small bowl with electric mixer on medium speed until well blended. Add flour and walnuts; stir until mixture is well blended and crumbly. Remove 3/4 cup of the walnut mixture; set aside for later use. Press remaining walnut mixture firmly onto bottom of 15x10x1-inch baking pan. Bake 15 to 18 min. or until lightly browned.
• Mix pumpkin, condensed milk, molasses, eggs, pumpkin pie spice and vanilla until well blended; pour over crust. Sprinkle with reserved walnut mixture.
• Bake an additional 30 to 35 min. or until pumpkin mixture is set. Cool in pan on wire rack. Drizzle with Powdered Sugar Glaze. Cut into 36 bars to serve. Store in tightly covered container in refrigerator.

Steps:

• Preheat oven to 350 degrees. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
• With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
• Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 35 to 40 minutes. Cool completely in pan.
• Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into 24 squares.

Steps:

• 1. heat oven to 350, spray 9in square pan.
• 2. Combine graham cracker crumbs and allspice in large bowl. Add milk, pumpkin, and vanilla - mix well. Stir in chocolate chips, nuts.
• 3. Spread batter evenly in pan; bake for 35 mins or until lightly browned on top and pulling away from sides of pan.
• 4. Cool on rack for 5 mins before cutting.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch pan with enough parchment to have overhang on all sides.
• Whisk together flour, pumpkin pie spice, salt, and baking soda in a bowl until well combined.
• Whisk together pumpkin puree, white sugar, brown sugar, melted butter, egg, and vanilla in a large bowl until thoroughly combined. Mix in 1/2 of the flour mixture and stir until just combined. Stir in remaining flour mixture until just combined. Fold in white chocolate chips and walnuts. Pour batter into the prepared pan and spread into an even layer.
• Bake in the preheated oven until the top springs back lightly when touched, about 45 minutes. Remove from the oven and let cool completely, 30 to 45 minutes. Slice into 24 bars.

Steps:

• Preheat oven to 350 degrees. Butter and flour an 8-inch-square baking pan.
• Sift flour, baking soda, baking powder and salt together; set aside.
• Cream six tablespoons of butter with the sugar until soft and fluffy. Add the eggs one at a time, beating well after each is added. Add the dry ingredients alternately with the pumpkin puree, stir to blend, then stir in the ground walnuts and the vanilla.
• Place in the oven and bake about 40 minutes, until the cake is nicely browned and springs back to the touch. Remove from the oven and allow to cool completely, then remove from the pan before icing.
• To ice the cake, melt the chocolate in a double boiler or over very low heat. Stir in two tablespoons of butter and allow to cool to room temperature. Beat until smooth, then stir in the cream and rum. Spread the icing on the top of the cake and sprinkle with the chopped walnuts. Cut into 16 squares before serving.

Steps:

• Preheat oven to 350 degrees.
• Butter a 9" square baking pan.
• Sift the flour, baking soda and salt together into a mixing bowl.
• Cream butter with sugars in another bowl until light and fluffy.
• Beat in egg and vanilla.
• Add coconut, chips, and walnuts and blend well.
• Pour into pan and smooth out evenly.
• Bake at 350 degrees for 20-25 minute or until top is golden brown.
• Center will be slightly moist with toothpick test.
• Allow to cool and cut into bars (about 24).

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9x13-inch baking dish lightly with nonstick spray, then line with parchment paper and grease again lightly.
• In a medium bowl, whisk together the flour, cinnamon, ginger, McCormick® Ground Nutmeg, cloves, baking soda, and salt.
• In a large bowl, cream together the butter, granulated sugar, and brown sugar with an electric hand mixer on medium speed for 3-4 minutes, until light and fluffy.
• Mix in the egg and vanilla, then blend in the pumpkin purée until smooth.
• Add the dry ingredients and mix just until combined.
• Fold in all but 3 tablespoons of the chocolate chips with a rubber spatula.
• Pour the batter into the prepared baking dish and smooth the top with an offset spatula. Sprinkle evenly with the remaining 3 tablespoons chocolate chips.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pan, then use the parchment to lift out the bars and cut into 15 squares.
• Enjoy!

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.