Fall baking has never been finer 🙂 I have so many fond memories of making fall goodies with my mother and sisters when we were little girls. We used to make cakes, cookies, pies, and dessert bars. I don’t think mother ever made oatmeal-pumpkin squares but she made many others things just like them. Will you be gathering your family together to make this delicious holiday dessert?
I certainly do like easy and delicious!
Ingredients
1 can (29 Oz. Size) Libby’s Pumpkin
½ cups Domino Sugar
1 cup Cane Sugar
1 cup Toll House chocolate chips
2 whole Eggland’s Best Eggs
½ cups Land O Lakes Butter
1 teaspoon McCormick Vanilla
1-½ cup Gold Medal Flour
1-½ cup Quaker Oatmeal
2 teaspoons Clabber Girl Baking Soda
½ teaspoons Baking Powder
1 teaspoon Cinnamon
½ teaspoons Ground Cloves
¼ cups Powdered Sugar, For Topping (optional)
Instructions
Heat oven to 350ºF. Grease bottom and sides of 9 x 13 inch baking pan. Mix pumpkin, sugars, eggs, butter and vanilla in a large bowl.
Mix together flour, oatmeal, baking soda, baking powder, cinnamon and cloves in a smaller bowl and add to the pumpkin mixture. Beat well together and then add in the chocolate chips. Pour into prepared pan.
Bake for 30–35 minutes or until toothpick inserted into the center comes out clean. Let cool and sprinkle with powdered sugar.
Cut into squares and serve.
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Quick Tip: These can be stored at room temperature for up to 4 days or refrigerated for up to 10 days.