For some reason, we tend to eat pumpkin only in a short window of time each fall. Frankly, a lovely pumpkin pie seems to be an appropriately colored Easter dessert. Pumpkin cookies or squares are actually welcome any time.
Suzi’s corporate customers at Cooking by the Book just keep picking this dessert year round. Whether they have dined on steak, chicken, or salmon, this dessert works to complete the meal. And, with the gluten-free option indicated below, this is a lovely dish we can all enjoy.
It’s a quick but passionately flavored dessert. If you do like your pumpkin, expand your calendar of enjoyment.
Fudgy Pumpkin Squares with Gluten-Free Option
Yield: serves 9
Ingredients:
- ¾ cup butter, room temperature
- 1 ½ cups sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ginger
- 1 teaspoon ground allspice
- ½ teaspoon ground cloves
- ¾ teaspoon salt
- 3 large eggs
- 1 ¼ to 1 ½ cups pumpkin puree (drained if frozen)
- 1 ¼ cups all-purpose flour or (oatmeal flour for gluten-free option)
- ½ teaspoon baking powder
- 1 cup chopped pecans
- Sauce or sauces of your choice or a frosting of your choice
Preparation:
Preheat oven to 350 F for 20 minutes. Lightly grease a 9 x 9-inch baking dish
In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour and baking powder into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
Pour batter into prepared baking dish and spread into an even layer.
Bake for 35 to 45 minutes, until the brownies are just lightly browned at the edges and the center is set (though it may look moist, it will not be sticky when lightly pressed). Cook in pan before slicing.
How to serve? Our picture has a base of chocolate sauce with crème anglaise on top. Equally, you could treat this like a carrot cake and top with a cream cheese frosting. Or, and this heretical, you can just slide and eat like a brownie.
Source: Food.com with adaptations by Lady Charm of the Cooking by the Book Staff