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Pumpkin-Squares
Pumpkin Squares with a cream cheese frosting.
This recipe comes from Sanchez (actually his grandmother) who lives in Madrid, Spain.
Wow!
Thanks Buddy!
Ingredients:
4 eggs.
1-2/3 c. sugar.
1 c. canola oil.
1 27-oz. can of pumpkin purée (personally I'd go for the real stuff, but hey it's not my recipe is it). lol
2 c. unbleached all-purpose flour.
2 tsp. baking powder.
1 tsp. salt.
2 tsps. pumpkin pie spice.
1 tsp. baking soda.
For the Frosting:
1/2 c. butter, softened*
8 oz. cream cheese, softened*
2 c. confectioner's sugar.
1 tsp. vanilla.
PREPARATION:
1. Preheat your oven to 350°F.
2. In a large bowl, mix the eggs, the sugar, oil and pumpkin.
3. In a separate bowl, sift together the flour, baking powder, salt, pie spice and baking soda.
4. Add the dry ingredients to the pumpkin mixture and mix well.
5. Pour into a large, rimmed cookie sheet and bake for 20-25 minutes.
Remove from oven and allow pumpkin-squares to cool before frosting.
For the frosting:
Cream the butter, cream cheese and sugar together.
Blend in the vanilla.
Spread over the pumpkin-squares when cool.
To serve:
Cut into small squares and serve.
Makes approximately 3 dozen squares.
* Sanchez says you'll probably want to allow the cream cheese and the butter to sit out overnight before using.
All I know is that if you hand these puppies out at Halloween, I'll bet you'll have repeat ghosts and ghouls.
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