Have you ever thought a recipe was one thing at first glance, and then when you read it a few times all of a sudden you realize it wasn’t what you thought it was? For some reason when I first glanced at this recipe, I thought it was for pumpkin PIE squares. But no, these are actually pumpkin squares, like a cake.
This is another recipe where a Kitchen Aid comes in handy. Beat together 2 C winter squash or pumpkin (cooked, puree’d, or in my case canned), 1 1/2 C sugar, 3/4 C oil, 4 eggs, 1 tsp vanilla, and 1/2 tsp salt. Then, mix in 1 C flour, 1 C whole wheat flour, 2 tsp baking powder, 1 tsp cinnamon. Pour into a greased 11×17 inch jelly pan. Bake at 350F for 25-30 minutes.
The verdict: Wow. These turned out so fluffy, moist, full of flavor. I couldn’t stop eating them. Good thing they’re only 160 calories (if you divide the jelly roll pan into 24 servings). They went together really quickly. The cookbook says they freeze well, but I can’t imagine anyone needing to!
This post linked to Ultimate Recipe Swap
Can’t wait to try these!!
I love looking at the recipes and figuring out you know the person who submitted them. 🙂