Swank Holiday Pumpkin Bars / Pumpkin Cupcakes

>> Sunday, November 18, 2012

Thanks, Dakota Callaway, for taking this picture for me.

These pumpkin squares are a yearly tradition in Jessie's boyfriend's family. Kim Swank was kind enough to give me her recipe, which I think works equally well as bars or cupcakes. I'm a huge fan of cream cheese frosting, and this one is amazingly smooth and creamy.

I plan to pass on the recipe on to my parents this Thanksgiving. Each year, my parents grow dozens of pumpkins on their farm for the grandchildren, and can quarts of pumpkins for the family. They are going to love these cupcakes for the holidays!


Pumpkin Squares

1 cup oil
I 28-oz. can pumpkin
1 1/2 cups sugar
2 cups flour
2 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
4 eggs, beaten


3 oz. cream cheese, softened
1 cup butter, softened
2 cups powdered sugar
2 tsp vanilla
1/2 tsp nutmeg
1/2 cup walnuts, chopped


Preheat oven to 350 degrees.

Mix together all pumpkin squares ingredients. If you are planning to make pumpkin cupcakes, grease the cupcake tins or use paper baking cups. Divide the batter evenly between the cups. Bake at 350 degrees for about 15 minutes, or until a toothpick inserted in the center comes out clean.

If making pumpkin squares, grease a cookie sheet with sides and spread the batter in the cookie sheet. Bake at 350 degrees for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool.

In an electric mixer, beat together all the frosting ingredients EXCEPT nutmeg and walnuts. The longer you beat it, the creamier it gets. Frost cake or cupcakes. Sprinkle the nutmeg and walnuts over the frosting. Cut into squares before serving.

Makes 12 cupcakes or 24 squares.


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