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    Pumpkin Pie Squares

    Jump to Recipe·Print Recipe

    These easy-to-make squares are perfect for dessert or a snack. This is my go-to recipe when I’m in the mood for a pumpkin dessert but don’t want to spend the time making an entire pumpkin pie. If I’m serving these at a special occasion, I will add Vanilla or Lemon Frosting.

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    Pumpkin Pie Squares


    • Total Time: 55 mins
    • Yield: 16 squares 1x
    Print Recipe
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    Ingredients

    Scale
    • 7 ounces pitted dates (11 to 12 Medjool or 22 to 24 Deglet Noor), chopped
    • 1 cup nondairy milk
    • 1 teaspoon vanilla extract (or seeds from 1 vanilla bean)
    • 1¼ cups old-fashioned rolled oats
    • 2 teaspoons pumpkin pie spice (or see Notes)
    • 1 can 100% pure pumpkin (15 ounces; see Notes to use fresh pumpkin)
    • Vanilla Frosting (optional)

    Instructions

    1. Place the dates, milk, and vanilla into a small bowl, and set aside for at least 15 minutes (so the dates can soften).
    2. Preheat the oven to 375°F. Line an 8×8-inch baking pan with parchment paper.
    3. Grind the rolled oats into flour with a blender. Transfer to a medium bowl and whisk in the pumpkin pie spice.
    4. Pour the soaking ingredients (dates, milk, and vanilla) into the blender, and blend until smooth.
    5. Pour this mixture into the bowl of dry ingredients, and add the pumpkin. Mix the batter with an electric mixer until it is thick but smooth. (If you don’t have an electric mixer, you can use a food processor or a blender along with its tamper.)
    6. Spoon the batter into the pan and spread evenly. Bake for 30 minutes. Let cool completely before serving (or chill overnight for firmer snack bars). Serve as is or with Vanilla Frosting.

    Notes

    If you’d like to use fresh pumpkin, place a halved small sugar pumpkin (with stem and seeds removed) cut-side down onto a rimmed baking dish lined with parchment paper. Bake uncovered at 375°F for 50 to 60 minutes, or until tender. Let cool before cutting the skin away. Cut the pumpkin into chunks, and mash or blend it until fairly smooth. Use 1½ cups for this recipe.

    If you don’t have pumpkin pie spice, you may substitute 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ½ teaspoon of ground nutmeg, and a pinch of ground cloves.

    Oat flour: You can easily grind rolled oats into flour by using a high-speed blender.

    • Prep Time: 25 mins
    • Cook Time: 30 mins

    Nutrition

    • Serving Size: 1/16 recipe, 1 square
    • Calories: 74
    • Sugar: 9.4g
    • Sodium: 3mg
    • Fat: 0.9g
    • Saturated Fat: 0.2g
    • Carbohydrates: 16.2g
    • Fiber: 2.5g
    • Protein: 1.8g
    • Cholesterol: 0

    Did you make this recipe?

    Tag @straightupfood and hashtag it #straightupfood - we can’t wait to see what you’ve made!

    Above: These are completely cooled, so they are firm enough to be cut into snack-sized squares. The bottom squares have a little grated macadamia nut on them instead of frosting.

    Above: This was baked in a pie pan and served soon after taking out of the oven, so it has a looser texture. The longer it sits (or is refrigerated overnight) the firmer it will get (see below).

    Above: You can also make mini pumpkin pies slices. After baking in a square pan and cooling, slice into three equal strips and then cut out little pie slices as you go across each strip.

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    Reader Interactions

    Comments

    1. Julie

      December 02, 2015 at 5:45 pm

      Wow! Made these for Thanksgiving. Absolutely delicious! Thank you so much! Since I went oil free I haven't had anything this good!! I am loving your recipes and sharing them with others. Thank you!

      Reply
      • Cathy

        December 02, 2015 at 6:46 pm

        Thanks Julie! 😉

        Reply
    2. Jadzia

      January 01, 2016 at 9:52 pm

      Hi I'm new to your website (I just recently went salt free so your a god send 🙂 )
      I was just wondering if there was a replacement for oat flour as I have an allergy 🙁
      Would white or whole wheat flour work?
      I use quinoa flakes as a replacement for oatmeal in the mornings do you think if I ground that up that it would work?
      Sorry for dragging this out haha.
      Hope you have a wonderful new year! 🙂

      Reply
      • Cathy

        January 01, 2016 at 11:35 pm

        Hi Jadzia! 🙂 Welcome! You can use any kind of flour really. The blog is gluten-free, so that is why I don't use wheat; but you can. Flour of any kind is a good thickener.

        Reply
        • Elizabeth Carhart

          October 02, 2016 at 11:03 am

          What do you think about almond flour? I'm in the first stages of an elimination diet and can't have any grain - thinking I can make this less sweet and enjoy a small piece with my family. I won't be eating much of it as it's sweet, but hoping to have a little.....

          Reply
          • Cathy

            October 02, 2016 at 11:52 am

            I've never used almond flour, but I'd Google how to use it in place of grain flours; I know lots of people like using it.

            Reply
    3. SFerd

      February 04, 2016 at 8:30 pm

      This recipe varies a bit from the version posted by Forks Over Knives. Which version do you prefer? And, how do the cashew and macadamia frostings compare?

      Reply
      • Cathy

        February 05, 2016 at 10:37 am

        The most current version is on my site and the one I prefer. I like cashews better; macadamias have a strong flavor. 🙂

        Reply
    4. Lisa

      April 18, 2016 at 3:02 am

      Made these yesterday, delicious! Used a raw cranberry/meyer lemon relish as the topping instead of the frosting.

      Reply
    5. Lisa

      September 11, 2016 at 10:37 am

      Just made them. I had to eat 3 squares to adequately test them. 🙂 Verdict- Delicious!!!

      Reply
      • Nia Lorre

        November 23, 2016 at 8:20 pm

        I am on my second one. Still testing. YUM!

        Reply
    6. Steve

      September 12, 2016 at 1:10 pm

      Cathy, can I substitute your sweet potato pie filling recipe to make sweet potato pie squares or do you think I would have to make some tweaks to it?

      Reply
      • Cathy

        September 12, 2016 at 5:05 pm

        I think that is fine; just use the 1/2 cup flour (ground) in the filling instead of the 1/4 cup for firmer squares. 😉

        Reply
        • Steve

          September 15, 2016 at 8:25 am

          it worked! I did go with the 1/2 cup of oat flour. I'll be making this again and again!

          Reply
          • Cathy

            September 15, 2016 at 4:16 pm

            Yay!! Thanks for following up, Steve! 😉

            Reply
    7. sophie B

      September 25, 2016 at 7:27 pm

      Hi there, these were seriously good! Thank you... Trying to persuade my in-laws to eat any of my "healthy stuff" has been a challenge. But no one even queried these - my mother in law LOVED them and went around handing them out to everyone, telling them how good they were. It was a resounding success. I bought the last 2 pieces back home and ate them 😀 Thanks again.

      Reply
    8. Nia Lorre

      November 23, 2016 at 8:15 pm

      Super easy and freaking amazing. I will be sharing a batch at work.

      Reply
    9. Judith

      November 29, 2016 at 1:15 pm

      Okay, just so others can learn from my mistake; Don't try to bake these in individual brownie pan. It occurred to me that I might have a problem because of the moisture but decided to go for it anyway. I got them out of the pan intact but it took some gentle urging.
      I already had some ground up oats so use 3/4 cup and it came out fine, although, I think a cup would've been more like it. The oats don't show up at all like the bars pictured. AND I used erythritol, 1 T molasses and a touch of stevia in place of dates. I ate them plain and they are delicious. Thanks!

      Reply
    10. April Parekh

      October 27, 2017 at 6:02 pm

      Thank you so much for this! We made it as listed and it was really good. My 4 and 6 year old approved and I took it to the teacher appreciation breakfast at school today. Doubled the batch. No leftovers !

      Reply
      • Emi Ayau

        November 23, 2017 at 2:16 am

        When you doubled the batch, did you bake in a 9x13 cake pan? Did the cooking time need to be altered?

        Reply
        • Cathy

          November 23, 2017 at 6:19 pm

          I think that would work; just bake it for a big longer since it will be taller. 🙂

          Reply
    11. SFerd

      October 31, 2017 at 1:09 pm

      If I start with oat flour (instead of grinding up the oats), is the measurement still 1 1/4 cups? Or, should I reduce it a bit?

      Reply
      • Cathy

        October 31, 2017 at 2:48 pm

        It's the same, I've tested it. 😉

        Reply
        • SFerd

          November 01, 2017 at 8:23 am

          Thanks so much!! I'm planning to make these today.

          Reply
    12. Miles

      December 19, 2017 at 7:36 pm

      Great job on this recipe! The second time I made this I topped it with a little bit of unbaked pecan-date pie crust (another recipe on this blog). It was a hit!

      Reply
    13. Pax Ahimsa Gethen

      October 11, 2018 at 10:24 pm

      These squares were a big hit with my chorus tonight! I almost always bring homemade vegan baked goods when it's my section's turn to bring snacks, and a number of our singers avoid gluten and/or sugar, so it's great to have a whole cookbook full of recipes to accommodate them.

      Reply
    14. Donna

      October 17, 2018 at 5:21 pm

      Can these b frozen?

      Reply
      • Cathy

        October 17, 2018 at 7:34 pm

        Probably, although I've not tried it. 🙂

        Reply
      • Andrew

        October 21, 2018 at 3:05 am

        Yes, they can. I regularly freeze them and they thaw out fine.

        Reply
    15. Sue

      October 29, 2018 at 7:17 am

      I am looking forward to trying my fourth recipe of yours in 5 days! I did notice that this newer version has twice the non-dairy milk as your earlier version. My first thought was that the results would be pretty soft! (It also increases the fat content.) Just wondering why the change?

      Reply
      • Cathy

        October 29, 2018 at 1:28 pm

        The original recipe called for 1/2 each of water and nondairy milk, and later I made it 1 cup nondairy milk (I think because there was no reason to do both). So it will probably be the same as before. 🙂

        Reply
    16. MS

      December 23, 2018 at 3:03 pm

      I can't say enough about these! I add the pumpkin to the vitamix after I blend the dates, it works out really well. They are just fantastic on their own and the vanilla takes it over the top - I have made them about a half dozen times since thanksgiving! Like so many things, they taste better after a rest in the fridge, every day gets better. I also have frozen the leftovers and they defrost well and taste perfect. my go-to fall/winter dessert for guests! Thank you!!

      Reply
    17. Karen

      January 06, 2020 at 9:17 am

      Can these be made in a muffin pan?

      Reply
      • Cathy

        January 06, 2020 at 12:54 pm

        Sure, just be sure to let them cool on the counter, then in the fridge before removing them. 🙂

        Reply
        • Karen

          January 06, 2020 at 6:30 pm

          Thank you, Cathy! ☺️

          Reply
    18. Anastasia MacArthur

      April 12, 2020 at 6:23 pm

      I love these. Made them 3 times already. On my last try I didn’t have any nut milk. I soaked cashews overnight and blended them in the morning. Did not stain the nuts and uses the “pulp”. Came out even richer. My 9 year old said this was better than conventional cupcakes.

      Reply
      • Cathy

        April 13, 2020 at 1:41 pm

        Wow, nice! 🙂 Thanks for the comment, Anastasia!

        Reply
    19. Lexi

      May 27, 2020 at 9:05 am

      Can I use bananas in place of the dates? Do you know the equivalent?

      Reply
      • Cathy

        May 27, 2020 at 11:46 am

        Hmm, I don't think it would be sweet enough with bananas. You could try a 1/4 or 1/2 batch to test it out. I'd use at least the same amount of ounces of banana as dates, maybe more since they're less sweet.

        Reply
    20. bekahjan

      October 21, 2020 at 1:42 pm

      I just made this today and it was wonderful! Mine turned out thin and not as thick as the picture even though I used an 8X8 inch pan. But it still tasted amazing. The texture was perfect! I cant wait to make this again!

      Reply
      • Cathy

        October 21, 2020 at 10:41 pm

        Did it set up after being refrigerated? 🙂

        Reply
    21. Ann

      October 24, 2020 at 8:58 am

      I made the recipe today and the middle is just as sticky as when it went into the oven. What went wrong?

      Reply
      • Cathy

        October 24, 2020 at 9:37 am

        You need to let it cool completely before serving (like a pumpkin pie) so it can set up. Putting it in the fridge helps.

        Reply
    22. Christina

      October 29, 2020 at 5:07 pm

      Hi Cathy! I made this tonight - and they're brown. The can of pumpkin I had did expire 12/31/19, but they taste great! Are they supposed to be brown? Thanks!

      Reply
      • Cathy

        November 01, 2020 at 4:52 pm

        Hi Christina, my experience with canned pumpkin is that they come in a variety of shades. So you could try another brand. I think the more commercial brands might be more orange. 🙂

        Reply
    23. Alice

      October 09, 2021 at 3:41 pm

      When I blended the dates, milk and vanilla in my Vitamix, the dates were still left in chunks, even afer many 'stops and starts'. I even soaked the mixture before hand for over 30 minutes. Not sure what I did wrong??

      Reply
      • Cathy

        October 10, 2021 at 9:06 am

        Not sure, but you could soak in hot water first (then drain before adding in with milk), chop them finer first, do a short blend before soaking; and then blend on hi speed. Dates can be kind of leathery. If they were in the fridge or freezer before soaking, this could affect soak time. Oh, and if they were dried date pieces; you don't want those, you want fresh Medjool or Deglet noor dates.

        Reply
    24. Laura Schild

      December 22, 2021 at 5:39 pm

      Do you think it would work to add chocolate chips?

      Reply
      • Cathy

        December 23, 2021 at 8:43 am

        Sure. 🙂

        Reply
    25. Chris

      October 09, 2022 at 2:36 pm

      Hi!
      Do you think frsh tofu or boxed silken tofu could be substituted for the oat flour? If so how much would you suggest and would that affect bake time?
      Thank you!

      Reply
      • Cathy

        October 09, 2022 at 3:21 pm

        If you used extra firm or extra-tofu, it may work. I'm not sure on the amount, as tofu is wet; but maybe just add some and blend, adding more as you go and it thickens up. I'd try the same bake time and just keep an eye on it. You can also sub the oats for another grain that works better for you (millet is great for firming, but you'd probably need less than the oats). Thanks!

        Reply
    26. Sarah Foster

      October 13, 2022 at 9:13 am

      My friends who are not plant based and husband loved these at thanksgiving in a previous year!! They were a big hit.

      Reply
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