It's Pumpkin Time! - Amy Schisler

Today is the Tuesday after Labor Day, and we all know what that means…

It’s time for everyone to begin going crazy for pumpkins!

I will admit that I am a pumpkin loving gal. I love pumpkin pie, pumpkin decorations, pumpkin candles, cookies, cakes, and yes, pumpkin spice lattes. I just bought the most adorable pillows for my living room. And I haven’t dug them out yet, but I have even more pumpkin pillows that I like to put on our front porch swing.

I love piling pumpkins of different shapes, sizes, and colors in the middle of my dining room table, and even though my kids are all adults now, we still love our annual visit to the pumpkin patch!

There is one thing pumpkin, though, that I love above all else.

Pumpkin Squares!

No, it’s not a game or a quilt or a nostalgic television show. Pumpkin squares are the most delectable, most delicious, most heavenly baked goods in the world. Do I exaggerate? Not in the least.

Several years ago, one of my Girl Scout moms made these for a troop dinner we were having, and everyone begged her for the recipe. I have been making them ever since, and let me tell you, they are the best. In fact, we’ve renamed them the To Die For Pumpkin Squares.

I urge you, as you begin to gather the wood for your fireplaces, pull out your wool blankets, reach for the hot chocolate mix, and plan your winter reading, be sure to add baking a batch of these sweets to your to-do list. I am quite positive they are divinely inspired!

To Die For Pumpkin Squares ★★★★★

Prep Time: 20 min Cook Time: prep: 20 min. bake: 25 min. + cooling Servings: 2 dozen

INGREDIENTS:
4 large eggs, room temperature
2 cups sugar
1 cup canola oil
2 cups solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda

ICING:
3 ounces cream cheese, softened
1 3/4 cups confectioners’ sugar
3/4 stick butter, softened
1 teaspoon vanilla extract
1 tablespoon whole milk

DIRECTIONS:
In a bowl, beat the eggs, sugar, oil, and pumpkin until well blended and creamy. Combine flour, cinnamon, baking powder, baking soda, and salt; gradually add to pumpkin mixture. Mix well. Pour into an ungreased 15′ x 10′ x 1″ jelly roll pan. Bake at 350° for 25-30 minutes or until set. Cool completely before icing.

For icing, beat the cream cheese, confectioners’ sugar, butter, and vanilla in a small bowl. Add milk, and spread over bars. Store in the refrigerator.

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Amy Schisler is an award-winning author of both children’s books and sweet, faith-filled romance novels for readers of all ages. She lives with her husband and three daughters on the Eastern Shore of Maryland. Her books, Picture Me, Whispering Vines, and Island of Miracles are all recipients of Illumination Awards, placing them among the top inspirational fiction books of 2015, 2016, and 2017. Whispering Vines was awarded the 2017 LYRA Award for the best romance of 2016. Island of Miracles has outsold all of Amy’s other books worldwide and ranked as high as 600 on Amazon. Her follow up, Island of Promise is a reader favorite. Amy’s children’s book is The Greatest Gift. The suspense novel, Summer’s Squall, and all of Amy’s books, can be found online and in stores. Her latest novel, Island of Promise, was recently awarded First Prize by the Oklahoma Romance Writer’s Association as the best Inspirational Romance of 2018 and was awarded a Gold Medal in the Independent Publisher Book Awards 2019 for Inspirational Fiction. It is the 2019 winner for Best Inspirational Fiction in the RWA Golden Quill Contest, Best Romance in the American Book Awards, and a finalist for the Eric Hoffer Award of Fiction. Amy’s 2019 work, The Devil’s Fortune, a finalist in the Writer’s Digest Self-Publishing Awards and winner of an Illumination Award, is based, in part, on Amy’s family history. The third book of Amy’s Chincoteague Island Trilogy, Island of Hope, was released in August of 2019.