Pumpkin and Walnut Squares

Total Time

Prep: 25 min. Bake: 50 min.


2 dozen

Updated: Nov. 10, 2022
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. —Ruth Beller, Sun City, California


  • 1-3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1/3 cup packed brown sugar
  • 1 cup cold butter, cubed
  • 1 cup chopped walnuts
  • 2 large eggs, room temperature, lightly beaten
  • 1 can (15 ounces) solid-pack pumpkin
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground allspice
  • Confectioners' sugar, optional


  1. Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish.
  2. In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping.
  3. Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.

Test Kitchen Tips
  • Cinnamon comes in two basic types: Ceylon and cassia. Ceylon cinnamon’s delicate, complex flavor is ideal for ice creams and simple sauces. The spicy, bolder cassia cinnamon (often labeled simply as cinnamon) is preferred for baking. This
  • Dark brown sugar contains more molasses than light or golden brown sugar. The types are generally interchangeable in recipes. But if you prefer a bolder flavor, choose dark brown sugar.
  • Your guests will love our top 10 dessert bars.
  • Nutrition Facts

    1 square: 221 calories, 13g fat (6g saturated fat), 41mg cholesterol, 139mg sodium, 24g carbohydrate (16g sugars, 1g fiber), 4g protein.