Are you looking for a sweet treat for your next tailgate? These Pumpkin Squares would make the perfect fall treat on gameday!
This recipe comes from Dull's Tree Farm and Pumpkin Harvest in Thorntown, Indiana. The Dull's operate a choose and cut Christmas tree farm, as well as a fall agritourism destination with corn maze. They raise various types of Christmas trees, pumpkins, gourds and also grow corn and soybeans. Lucas Dull is a featured farmer in the Glass Barn at the Indiana State Fairgrounds.
This recipe will be featured in the Tailgating with the Colts Cookbook that will be passed out at the November 18th game.
- 2 cups flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1 teaspoon baking soda
- 4 eggs
- 1 and 2/3 cups sugar
- 1 cup oil 16 oz of fresh pumpkin purée OR 1 can (15oz) pumpkin (not pumpkin pie filling)
Directions: Sift dry ingredients (flour, baking powder, cinnamon, nutmeg, salt & soda) and set aside. In a large bowl, combine eggs, sugar, oil and pumpkin until light and fluffy. Add the dry ingredients, gradually. Mix well.
Spread batter in a greased 15x10x1 baking pan. Bake at 350 degrees for 25 – 30 minutes or until a toothpick inserted comes out clean. Cool completely.
- 1 8oz. package of cream cheese
- 1/3 cup softened butter
- 4 cups powdered sugar
- 2 tsp pure vanilla extract
- 1 Tbsp milk
Directions: Cream together butter and cream cheese until smooth and fluffy. Add powdered sugar, vanilla and milk. Mix on high speed until smooth creamy.