Date and Pecan Pumpkin Squares

Date and Pecan Pumpkin Squares

Serves 24
These fragrant sweets are perfect for packing in lunches. For a fun spin, add 1/2 teaspoon ground cardamom to the batter when you add the cinnamon, nutmeg and cloves.
  • 2 1/2 cup whole wheat pastry flour
  • 1 1/2 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon grated nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon fine sea salt
  • 1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 2 large eggs
  • 1 cup pumpkin pureé
  • 1 teaspoon pure vanilla extract
  • 1 pound pitted dates (about 3 cups), roughly chopped
  • 1 cup chopped pecans, toasted
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Preheat the oven to 350°F. Coat a 9x13-inch baking pan with nonstick spray and set aside. Sift together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a second bowl, cream butter and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition. Add pumpkin, vanilla and 1/4 cup water and beat again until combined.

In a small bowl toss dates with 1/4 cup of flour mixture until coated well. Gradually add remaining flour mixture to pumpkin mixture, beating slowly. Stir in dates and pecans then transfer batter to the prepared pan and spread out evenly. 

Bake until a toothpick inserted in the middle comes out clean, about 1 hour. Let cool on a rack, then cut into squares and serve.
Nutritional Info: 
Per Serving: Serving size: 1 square, 240 calories (110 from fat), 13g total fat, 6g saturated fat, 40mg cholesterol, 90mg sodium, 32g carbohydrates, (3 g dietary fiber, 22g sugar), 3g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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