Honey-Pumpkin Dessert Squares with Oat Crust and Whipped Cream
These rich pumpkin dessert squares feature a buttery oat crust topped with a creamy honey-sweetened pumpkin filling spiced with warming autumn flavors. The combination of honey and brown sugar creates a deeper sweetness than traditional pumpkin bars, while the oat crust adds delightful texture. Perfect for fall gatherings, Thanksgiving dessert tables, or any time you want a comforting seasonal treat. Each square is served with fresh whipped cream and garnished with a festive candy pumpkin for an extra touch of charm.
Ingredients
- 1 cup Gold Medal all-purpose flour
- 1 cup quick-cooking oats
- ½ cup butter or margarine, softened
- ¼ cup brown sugar, packed
- 2 cans (15 oz each) pumpkin, not pumpkin pie mix
- 4 eggsflax eggs4 eggs = 4 tbsp ground flaxseed + 12 tbsp waterveganeggs-free
Mix and let sit 15 minutes before using
Full guide → - 1 cup half-and-halfcoconut cream1:1dairy-freevegan
Use the thick cream from chilled coconut milk
- 1 cup honey
- ¾ cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ cup whipping cream
- 1 tablespoon powdered sugar
- 15 candy pumpkins
Instructions
- 1
Heat oven to 350°F
- 2
Mix all crust ingredients with fork until crumbly
- 3
Press mixture in bottom of ungreased 13x9-inch pan
- 4
Bake crust for 10 minutes
- 5
Beat all filling ingredients with wire whisk or electric mixer on medium speed until blended
- 6
Pour filling over partially baked crust
- 7
Bake 55 to 60 minutes or until set and knife inserted in center comes out clean
- 8
Cool completely for about 40 minutes
- 9
Beat whipping cream and powdered sugar with electric mixer on high speed until soft peaks form
- 10
Cut dessert into squares
- 11
Serve with whipped cream
- 12
Garnish each serving with candy pumpkin
Tips
Make sure to cool the dessert completely before cutting to ensure clean, neat squares that hold their shape.
Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels in your dessert.
Chill your bowl and beaters before whipping the cream for the best volume and stability.
Good to Know
Cover and refrigerate for up to 3 days. The texture is best within the first 2 days.
Can be made 1 day ahead without whipped cream topping. Add fresh whipped cream just before serving.
Serve chilled or at room temperature. Cut into 15 squares for generous portions or smaller pieces for larger gatherings.
Common Mistakes
Don't skip the partial baking of the crust to avoid a soggy bottom layer.
Don't overbake or the filling will crack and become rubbery.
Don't cut while warm or the squares will fall apart and be messy.
Substitutions
Dairy-Free Swaps
Vegan Options
Mix and let sit 15 minutes before using
Full guide →FAQ
Can I use pumpkin pie spice instead of individual spices?
Yes, the recipe already calls for pumpkin pie spice. If you don't have it, substitute with 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cloves.
Can I freeze these pumpkin squares?
Yes, wrap individual squares in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator and add fresh whipped cream before serving.
What if I don't have candy pumpkins for garnish?
You can substitute with a sprinkle of cinnamon, chopped toasted pecans, a drizzle of caramel sauce, or simply serve without garnish.