Any time of year is right for pumpkin and apple, but this combination makes for a perfect fall treat. This lightly-spiced cake is the perfect anytime snack and will remind you of autumn days while it’s baking!
Pumpkin Pecan Apple Squares
- 3/4 cup pecans
- 1 1/2 stick unsalted butted softened
- 1 1/4 cups packed brown sugar
- 3 eggs
- 1 cup canned pumpkin puree
- 2 medium apples, peeled, cored, and shredded
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon grated nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt Powdered sugar for dusting tops
- Directions:Preheat oven to 350ºF. Place the pecans in a small baking dish and toast in the oven until lightly browned and fragrant, about 5 minutes. Leave oven on. Coarsley chop the nuts.Grease and flour a 9-inch square baking pan. In a large bowl, beat the butter and brown sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the pumpkin puree and apples.In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Then add to the pumpkin mixture. Mix until just blended. Stir in the toasted pecans. Spread the batter in the pan.Bake until the top is golden and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let set in pan for 10 minutes, then remove to a wire rack to cool. Dust tops with powdered sugar when completely cool, or frost with cream cheese frosting, below.Cut into 9 squares before serving.
Cream Cheese Frosting
- ½ cup butter softened
- 8 ounces cream cheese softened
- 4 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- Directions:Beat together the butter and cream cheese in a medium bowl. With the mixer on low speed, add the powdered sugar, a cup at a time, until smooth and creamy. Beat in the vanilla extract. Frost when cake is completely cool.