These might be the best thing ever. Every time a pumpkin comes in the house we make these pumpkin squares. And a pumpkin comes into the house about once a week from our CSA.
The recipe is from Vegan Addict. I have tried these with both AP flour and also with White Whole Wheat flour. The latter is a little grainier, but I can’t decide which I like best.
I have had a bit of a problem with the middle sinking a little, but that hasn’t affected the flavor at all. It just provided a larger vehicle for the frosting. I guess I just need to keep making these until I figure out the right high altitude adjustment. 
Yay! I am so glad you are enjoying these skanky squares! I think I had a serious addiction too, so I froze my pumpkin puree with the hopes that it would make me forget about them. It has been working so far…
Your squares look awesome! I wish I could offer some high altitude adjustment advice, but I don’t know much about that. Best of luck experimenting.
@Amy
Yep. They are fantastic. As for high altitude, I have cut the baking powder in half, and raised the oven temp. First time we made these, my husband did them and made no adjustments. The second batch had less sink. So I have to figure out whether I cut the baking powder too much or whether I need to do something else.
As I have about 20 cups of frozen pumpkin puree, I’ll have all winter to figure it out.
wow! those look amazing!