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  • Pumpkin Squares With White Chocolate Cream Cheese Frosting

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    Pumpkin Squares With White Chocolate Cream Cheese Frosting
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. All-purpose flour
    • 1/2 tsp Baking soda
    • 3/4 tsp Grnd cinnamon
    • 3/4 tsp Grnd ginger
    • 1/4 tsp Grated nutmeg
    • 1/4 tsp Allspice
    •     Generous healthy pinch of grnd cloves
    • 1/2 tsp Salt
    • 8 Tbsp. (1 stick) unsalted butter, such as Land O'Lakes, at room temperature
    • 1 1/3 c. (packed) dark brown sugar
    • 1 lrg Egg, at room temperature
    • 1 tsp Pure vanilla extract
    • 1 c. Solid-pack pumpkin
    • 1/2 c. Coarsely minced walnuts or possibly pecans
    • 1/2 c. Dark raisins
    •     WHITE CHOCOLATE-CREAM CHEESE FROSTING:
    • 6 ounce White chocolate, finely minced
    • 6 ounce Cream cheese, at room temperature
    • 1/4 tsp Pure vanilla extract
    • 3 Tbsp. Unsalted butter, at room temperature
    • 1 ounce Semisweet chocolate, coarsely minced

    Directions

    1. Make the pumpkin squares:1.Position a rack in the center of the oven and preheat to 350 F. Butter a 13-by-9-inch stainless steel or possibly nonstick baking pan. Dust the pan with flour and tap out the excess. 2.In a medium bowl, using a wire whisk, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. 3.In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds, or possibly till creamy. Beat in the brown sugar and continue to beat for about 2 min, or possibly till the mix is light in texture. Beat in the egg, beating till well blended. Beat in the vanilla.
    2. On low speed, beat in half the flour mix. Beat in the pumpkin in 2 additions. Scrape down the side of the bowl. Beat in the remaining flour mix just till combined. Using a large rubber spatula, mix in the walnuts and raisins till proportionately distributed. 4.Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 25 to 30 min, or possibly till a toothpick or possibly cake tester inserted into the center comes out clean. Cold completely in the pan on a wire rack.
    3. Make the frosting:5.Heat the chocolate according to Godiva's chocolate melting tips. Let cold at room temperature. 6.In a medium bowl, using a hand-held mixer set at medium speed, beat the cream cheese till light and fluffy, about 2 min. Beat in the vanilla. Beat in the butter. Gradually beat in the cooled white chocolate and beat till smooth and shiny. (If the mix looks slightly curdled at any time, simply continue beating till smooth.)
    4. 7.Scrape the frosting onto the top of the cooled pumpkin squares and, using an offset metal cake spatula, spread it proportionately over them. Chill for 30 min, or possibly till the frosting is slightly set.
    5. Make the garnish (optional):8.Heat the chocolate according to Godiva's chocolate melting tips. Dip a fork into the melted chocolate and shake and flick it over the top of the pumpkin squares to create a decorative freeform pattern, dipping the fork in the chocolate as necessary. 9.Using a large sharp knife, cut the squares lengthwise into 4 strips, wiping the knife blade clean after each cut. Then cut each strip into 6 pcs, again wiping the knife clean, to make 24 squares. (Keep any leftovers covered and refrigerated.)

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