Chocolate Walnut Pumpkin Squares Recipe

Name: Chocolate Walnut Pumpkin Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons (1 stick) unsalted butter, softened, plus butter for greasing pan; 3/4 cup flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; Pinch of salt; 3/4 cup brown sugar; 2 large eggs; 3/4 cup cooked, unseasoned pumpkin puree; 1/2 cup ground walnuts; 1 teaspoon vanilla extract; 2 1/2 ounces semisweet chocolate; 2 tablespoons heavy cream; 1 tablespoon dark rum; 1/2 cup coarsely chopped walnuts

Servings: persons

8 tablespoons (1 stick) unsalted butter, softened, plus butter for greasing pan
3/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
Pinch of salt
3/4 cup brown sugar
2 large eggs
3/4 cup cooked, unseasoned pumpkin puree
1/2 cup ground walnuts
1 teaspoon vanilla extract
2 1/2 ounces semisweet chocolate
2 tablespoons heavy cream
1 tablespoon dark rum
1/2 cup coarsely chopped walnuts

1
Preheat oven to 350 degrees.
2
Butter and flour an 8-inch-square baking pan.
3
Sift flour, baking soda, baking powder and salt together; set aside.
4
Cream six tablespoons of butter with the sugar until soft and fluffy.
5
Add the eggs one at a time, beating well after each is added.
6
Add the dry ingredients alternately with the pumpkin puree, stir to blend, then stir in the ground walnuts and the vanilla.
7
Place in the oven and bake about 40 minutes, until the cake is nicely browned and springs back to the touch.
8
Remove from the oven and allow to cool completely, then remove from the pan before icing.
9
To ice the cake, melt the chocolate in a double boiler or over very low heat.
10
Stir in two tablespoons of butter and allow to cool to room temperature.
11
Beat until smooth, then stir in the cream and rum.
12
Spread the icing on the top of the cake and sprinkle with the chopped walnuts.
13
Cut into 16 squares before serving.

829

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 8 tablespoons (1 stick) unsalted butter, softened, plus butter for greasing pan, 3/4 cup flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and more.

Yes, Chocolate Walnut Pumpkin Squares falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Walnut Pumpkin Squares

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions