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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 15 |
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Pumpkin squares with a great cream cheese frosting sweetened with white chocolate instead of powdered sugar. I ust this frosting for carrot cake now. it's much creamier than the typical cream cheese frosting. Very tasty! Read more ! Kid friendly, yet adults love them too! Ingredients:
for cake |
1 cup flour |
1/2 teaspoon baking soda |
3/4 teaspoon ground cinnamon |
3/4 teaspoon ground ginger |
1/4 teaspoon ground nutmeg |
1/4 teaspoon ground allspice |
pinch of cloves |
1/2 teaspoon salt |
1/2 cup softened butter |
1 1/3 cups brown sugar |
1 large egg |
1 teaspoon vanilla |
1 cup solid-pack pumpkin |
1/2 cup chopped nuts |
1/2 cup raisins |
for frosting |
6 ounces white chocolate |
6 ounces cream cheese |
1/4 teaspoon vanilla |
3 tablespoons softened butter |
Directions:
1. Make the Pumpkin Squares
2. Preheat over to 350°F. Spray a 13 x 9 pan with vegetable spray or lightly butter.
3. Stir together flour and spices. Beat butter in a bowl until creamy. Add brown sugar and beat until light and fluffy. Add egg and vanilla beating until blended. Add flour mixture alternately with pumpkin, beginning and ending with flour. Add the nuts and raisins in with the last bit of flour.
4. Spread into prepared pan and bake for 25 to 30 minutes. Cool completely in pan
5. Make the frosting
6. Melt white chocolate. Let stand until cool, but still liquid.
7. Beat cream cheese in a bowl until light and fluffy. Beat in vanilla and butter. Gradually beat in cooled white chocolate and beat until smooth and shiny. If mixture looks curdled, simply continue beating until smooth.
8. Spread frosting on pumpkin squares. Refrigerate for 30 minutes or until frosting is set.
9. TO SERVE
10. Cut into 15 3 x 3 inch squares. We serve these as is, but serve with the ice cream of your choice - maybe a good butter pecan or something spicy like cinnamon.
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