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Pumpkin Squares
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| Pumpkin Squares | |
| 1 cup | sugar |
| 1 1/2 cups | flour |
| 1 1/2 tsp | baking powder |
| 1 1/2 tsp | baking soda |
| 1 1/2 tsp | cinnamon or pumpkin pie spice |
| 1/2 tsp | salt |
| 3/4 cup | vegetable oil |
| 1 (15 oz) can | pumpkin or 2 cups fresh puréed pumpkin |
| 2 large | eggs, lightly beaten |
| Ice cream for serving,, (optional) | |
| Cider Caramel Sauce | |
| 1/2 cups | brown sugar, packed |
| 1 TBSP | cornstarch |
| 2/3 cup | apple cider |
| 2 TBSP | heavy cream |
| 1 TBSP | butter |
| Salt to taste | |
Heat oven to 325. Grease a 9x13 baking pan and set aside.
In a large mixing bowl, combine the first six ingredients for the squares. Add the oil, pumpkin, and eggs and whisk until the batteries evenly blended. Pour the batter into the prepared pan and smooth the top.
Bake the cake until a toothpick inserted into the center comes out clean, about30 minutes. Remove the pan and allow it to cool completely on a wire rack, about 1 1/2 hours.
Just before serving the cake squares, make the cider caramel sauce. In a medium size sauce pan, whisk together the brown sugar and corn starch. Add the cider and stir well to dissolve the other ingredients. Cook the mixture over medium high heat, whisking constantly until large bubbles form around the perimeter of the pan, about 3 minutes. Reduce the heat to low and allow the sauce to continue to simmer until it thickens, about 2 minutes more.
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