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Martha Stewart-Inspired Pumpkin Squares

Close-up of Martha Stewart-Inspired Pumpkin Squares showing its texture
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These moist, warmly spiced pumpkin squares are inspired by Martha Stewart’s classic American baking style. A tender pumpkin cake layer is topped with a buttery brown sugar and pecan streusel for a crisp, caramelized finish. They are perfect for fall gatherings, potlucks, or an afternoon coffee break.

Ingredients

Scale

For the Pumpkin Base

  • 1 cup (125g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (105g) packed light brown sugar
  • 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract

For the Pecan Streusel Topping

  • 1/2 cup (63g) all-purpose flour
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon kosher salt
  • 4 tablespoons (57g) unsalted butter, melted
  • 3/4 cup (90g) chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×13-inch (23x33cm) baking pan with parchment paper, leaving an overhang on two sides, and lightly grease the paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. Set aside.
  3. In a large bowl, whisk the eggs with the granulated sugar and brown sugar until smooth and slightly pale, about 1 minute. Whisk in the pumpkin puree, vegetable oil, and vanilla until fully incorporated.
  4. Add the dry ingredients to the wet ingredients and fold with a spatula just until no streaks of flour remain; do not overmix, or the squares will be dense. Spread the batter evenly in the prepared pan.
  5. Make the streusel: in a medium bowl, stir together the flour, brown sugar, cinnamon, and salt. Drizzle in the melted butter and toss with a fork until evenly moistened, then stir in the chopped pecans; the mixture should hold together in loose clumps.
  6. Scatter the streusel evenly over the batter, breaking up any large clumps with your fingers. Bake until a toothpick inserted in the center comes out with a few moist crumbs, 30 to 35 minutes.
  7. Cool the pan completely on a wire rack, about 1 hour, before lifting out using the parchment overhang and cutting into 12 squares with a sharp knife.

Notes

Store squares in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individual squares tightly in plastic wrap and freeze for up to 2 months; thaw overnight in the refrigerator and serve at room temperature or warmed briefly. The streusel can be made ahead and refrigerated for up to 2 days before baking. To reheat, place squares on a baking sheet in a 300°F (150°C) oven for 5 to 7 minutes, or microwave individual squares for 15 to 20 seconds.

Nutrition

Keywords: pumpkin squares, pumpkin bars, Martha Stewart pumpkin squares, pumpkin streusel squares, fall baking, pumpkin dessert, easy pumpkin cake, Thanksgiving dessert, pecan streusel, spice cake

Find it online: https://marthadishes.com/martha-stewart-pumpkin-squares-recipe/