As I was looking through an old cookbook I found this recipe tucked in the pages. I had, obviously, scribbled it down on whatever piece of paper I could find at the time. I’m famous for visiting family and friends and scribbling down every recipe they have that I think might be worth trying. And I mean honestly, how can a recipe not be worth trying when “pumpkin” is in the title? I don’t know about y’all, but I love all things pumpkin.
I love the combination of textures and flavors in these Pumpkin Walnut Squares. They have more of a pumpkin pie texture than a cake texture making them super moist. The pumpkin is seasoned with pumpkin pie spice, and then layered on a crust made from yellow cake mix, and is surrounded by walnuts. The walnuts? Ahhh, the walnuts add a wonderful crispiness for that final touch. These pumpkin walnut squares are perfect for any fall get-togethers, Thanksgiving, and even Christmas.
One Year Ago: Coffee Bar Recipe {and Camping}
Ingredients
- 1 box yellow cake mix, divided
- 1/4 cup canola oil
- 4 eggs, divided
- 1 cup walnuts, chopped, divided
- 1 15 oz. can pumpkin puree
- 1 14 oz. can sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
Instructions
- Measure out 1/2 cup of cake mix and set aside. In a small bowl, combine the remaining cake mix, oil, and 1 egg. Press into a greased 9x13 baking pan. Sprinkle with 1/2 cup walnuts. In a large bowl, mix the pumpkin, reserved cake mix, milk, vanilla, salt, pumpkin pie spice, and remaining eggs. Pour over crust, then sprinkle with remaining walnuts. Bake at 350 degrees for 45 - 50 minutes or until a knife inserted in the center comes out clean. Cool pan on a wire rack. Cut into squares.
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