Pumpkin Squares

pumpkin squares reCake Mixture:
1 box yellow cake mix, reserve ¾ cup.
1 stick butter, melted
1 egg, slightly beaten

Blend the butter and egg into the cake mix and press into a greased and floured 9x13x2” pan.  Use the back of a tablespoon to pat this mixture evenly over the bottom and 1” up the sides of the pan.

Pumpkin Mixture:
1 large can pumpkin
3 eggs, lightly beaten
½ c. brown sugar
¼ c. white sugar
2/3 c. evaporated milk
1 ½ tsp. Cinnamon
½ tsp. Ginger
½ tsp. Ground cloves

Topping:
¾ cup cake mix
½ cup white sugar
¼ cup butter, softened
½ -1 cup nuts, chopped, optional

Gently mix the pumpkin, eggs, sugars, milk, and seasonings.  Pour over unbaked mixture.  Blend the reserved cake mix with sugar and butter.  Roll into walnut sized balls and place over the pumpkin mixture.  Sprinkle with nuts if desired.  Bake at 350 for 55 minutes.

Serves 18, 2 x 3” squares.  Prep time 20-30 min.  Can freeze.

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Red Velvet Ooey, Gooey Crinkle Cookies

Red Velvet Ooey Gooey Cookies1 Red Velvet Cake Mix, Duncan Hines                                                                                   8 oz.  1/3 less fat cream cheese, softened                                                                             ½ c. butter, softened                                                                                                               1 lg. Egg                                                                                                                                1 tsp. vanilla extract                                                                                                              ½ c. white chocolate chips                                                                                               Approx. ½ c. of confectioner’s sugar for rolling

Combine butter and cream cheese in a large mixing bowl on medium speed with electric mixer, creaming until smooth and fluffy.  Add the egg and vanilla and continue to blend until fully mixed.  Add the cake mix and continue to mix, on low speed, until a dough forms.  It will be thick and sticky.  Stir in the white chocolate chips by hand.  Refrigerate dough for about an hour.

Heat oven to 350 degrees.  Line cookie trays with parchment, and put powdered sugar into a small bowl.  Take dough out of refrigerator, and roll dough into 1” balls.  Roll the balls in the sugar and place 2” apart on the lined trays.   Hint:  If the dough is still sticky, lightly dust hands with flour to roll balls.  Bake cookies for 10-12 minutes.  Cool cookies on a wire rack.  When completely cooled, if you desire sprinkle with powdered sugar.

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