"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cookies, Pumpkin Ginger Squares Recipe

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This recipe for Cookies, Pumpkin Ginger Squares, by , is from The Marley Family Cookbook #2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Marva Latendress
Added: Wednesday, March 2, 2005


1 cup of flour
1/2 cup oats, uncooked
1 cup brown sugar, divided
1/2 cup butter, softened
2 cups pumpkin pie filling
12 oz evaporated milk
2 eggs beaten, room temperature
3/4 cup of sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 cup of chopped nuts, your choice
2 tablespoons butter, melted
Cool Whip, optional

Combine the flour, oats, 1/2 cup brown sugar, and 1/2 cup softened butter in a bowl. Mix until crumbly.
Press this into a 13x9x2 inch pan.
Bake this at 350 for 15 minutes; set aside to cool.
Combine the pumpkin, evaporated milk, eggs, 3/4 cup sugar, salt, cinnamon, and ginger in a bowl; beat well. Pour this into the cooled crust.
Bake at 350 for 20 minutes.
Combine the nuts, 1/2 cup brown sugar, & the 2 tablespoons melted butter in a bowl until well combined; sprinkle this on the top of the filling,
Return the pan to the oven; bake 15-20 minutes or until the filling is set.
Cool thoroughly.
Cut into squares.
If desired, top each square with a dollop of Cool Whip or serve the Cool Whip on the side.




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