Pumpkin Square RecipeA delicious pumpkin square recipe, with a soft, spicy pumpkin pie filling. You can enjoy these moist little cakes with tea or coffee as a delicious snack, or else they make a good, simple dessert. Take a yummy pumpkin pie filling, and sandwich it in an oaty, crumble mixture. You end up with lovely little cakes with a firm base, a soft and spicy filling, and a crumbly, oaty topping, that are very quick and easy to make. Pumpkin squares keep for 2-3 days in the fridge. Cut into squares, bars or slices - any way, they're the perfect choice for lunch boxes, but remember to put a small cool pack in, to keep them firm.
In a bowl, mix 200g (1 ½ cups) porridge oats, 150g (1 ¼ cups) flour, 110g (3/4 cup) soft light brown sugar, ½ tsp salt, ½ tsp bicarbonate of soda (baking soda), 85g (3/4 cup) softened butter. Press 2/3rds of this mixture into the baking tin and bake for 10 minutes. Beat together 350ml (2 cups) pumpkin puree, 100ml (2/3 cup) milk, 50g (1/3 cup) soft brown sugar, 1 egg, 1 ½ tsp ground cinnamon, ½ tsp ground ginger, ¼ tsp ground nutmeg, ¼ tsp ground cloves. Pour over the base and top with the remaining crumble mixture. Bake for a further 25-30 minutes, until set. Cut into squares or bars, and leave to cool. Go from Pumpkin Square Recipe to Healthy Cake Recipe.
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Preheat the oven to 375F/190C/gas 5. Lightly grease a baking tin measuring 32x22 cm (13x9 inches). 
