Move over banana bread, Pumpkin Spice Party Squares are here and they're ready to become a cool-weather staple in your kitchen! We've taken our classic Banana Bread Party Squares and reimagined them into a fall dream-come-true by swapping out the bananas for pumpkin, adding pumpkin pie spice and, of course, of Liquid Pumpkin Spice to the Browned Butter Fudge for a truly decadent treat! Make these for a fun Thanksgiving dessert.
🍂 Pumpkin Spice Party Squares (makes 12 large squares) 🍂
Pumpkin Spice Bread Ingredients:
1 1/2 cups granulated sugar
1/2 cup unsalted butter, room temperature
1 cup sour cream
1 3/4 cup pure pumpkin pureé
2 teaspoons pure vanilla extract
2 cups all-purpose flour
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup chopped walnuts (optional)
Browned Butter Spiced Fudge Ingredients:
1/2 cup unsalted butter, melted
4 cups icing sugar
1 1/2 teaspoons pure vanilla extract
3/4 teaspoon Liquid Pumpkin Spice*
1/4 cup whole (3.25%) milk
Pumpkin Spice Bread
- Preheat the oven to 350ºF. Spray a 13- x 9-inch baking dish with cooking spray. Line it with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and butter on medium speed for 2 minutes, until the mixture looks light and fluffy. Add the sour cream and beat for an additional 2 minutes. Scrape down the sides of the bowl. Reduce the speed to low. Add the eggs one at a time and beat until fully incorporated. Add the pumpkin pureé and vanilla. Increase the speed the medium and beat until fully incorporated.
- Sift the flour into a medium bowl. Add the pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix for 30 seconds on medium speed, or until fully incorporated. Scrape down the sides of the bowl. Add the walnuts if using. Mix on low speed for 30 seconds.
- Pour the batter into the prepared baking dish. Using an offset spatula or the back of a spoon, spread it into an even layer. Bake for 30 minutes, or until a knife inserted in the middle comes out clean. Set aside to cool.
Browned Butter Spiced Fudge
- In a small saucepan over medium-high heat, cook the butter until it is browned. The butter will look frothy and have little brown specks.
- In the bowl of a stand mixer fitted with the paddle attachment, add the icing sugar. With the mixer on low speed, slowly pour in the browned butter. Add the vanilla and Liquid Pumpkin Spice. Add the milk, 1 tablespoon at a time, until the fudge is thick and spreadable but not too creamy. Increase the speed to high and beat for 2 minutes, until smooth. Use immediately.
- Pour the Browned Butter Spiced Fudge onto the Pumpkin Bread. Using an offset spatula, spread it into an even layer. If you're having trouble spreading the fudge, warm the spatula by dipping it in a cup of hot water and drying it, then resume spreading. Continue dipping the spatula in hot water as needed. Sprinkle or spray with pump 24k Magic Edible Glitter Dazzle Dust in an even layer. Cover with plastic wrap and place in the fridge for at least 1 hour to set.
- Transfer the squares to a cutting board by lifting the edges of the parchment paper. Pull the parchment paper away from the sids of the squares. Using a sharp chef's knife, cut into 12 equal squares.
- Place 1 cup of orange chocolate melting wafers in a heat-resistant bowl and heat in the microwave in 30-second intervals, stirring after each interval, until melted and smooth. Drizzle half of each square with chocolate. Top with walnuts if using.
- Store in an airtight container in the fridge for up to 1 week. Remove from the fridge 30 minutes before serving.
Find more recipes, tips and tricks in our cookbook, Jenna Rae Cakes and Sweet Treats, over 100 recipes for the modern baker.