Ingredients for Frosty Ginger Pumpkin Squares
- Butter
- Graham Cracker
- Gingersnaps
- Canned Pumpkin
- Sugar
- Ground Cinnamon
- Salt
- Ground Ginger
- Ground Nutmeg
- Walnuts
- Vanilla Ice Cream
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How to Make Frosty Ginger Pumpkin Squares
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the pumpkin puree, ginger, and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Pour batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the squares cool completely in the pan before frosting.
- Once cooled, frost with your favorite cream cheese frosting (recipe not included).
- Cut into squares and freeze for at least 2 hours to achieve the 'frosty' texture. Serve chilled.
Nutrition Information (Approximate per serving)
Sodium
232 g
Sugar
2140g
Fat
611g
Carbs
256g
