Recipe: Pumpkin gingerbread squares

Reprinted with permission from the“Well Plated Everyday Cookbook.”

Ingredients

For the Cake

1/2 cup packed dark brown sugar

2 large eggs, at room temperature

3/4 cup pure pumpkin puree (not pumpkin pie filling)

1/2 cup canola oil, or melted and cooled coconut oil

1/4 cup unsulfured molasses (not blackstrap)

2 teaspoons ground cinnamon

11/4 teaspoons ground ginger

1/2 teaspoon unsweetened cocoa powder

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 teaspoon kosher salt 1 small orange

1 cup all-purpose flour

1/2 cup white whole wheat flour or regular whole wheat flour

1 teaspoon baking powder

1/2 teaspoon baking soda

For the frosting 

6 ounces reduced- fat cream cheese, or Neufchâtel cheese, at room temperature

2 tablespoons unsalted butter, at room temperature

11/2 cups powdered sugar, plus a few additional tablespoons as needed

1/2 teaspoon orange zest (use the same orange from the cake)

1/2 teaspoon pure vanilla extract

1/8 teaspoon ground cinnamon or pumpkin pie spice

1/8 teaspoon kosher salt

Instructions

Place a rack in the center of your oven and preheat to 350 F. Coat an 8 by 8-inch baking pan with nonstick spray. Line the pan with parchment paper so that two strips overhang opposite sides like handles.

In a large bowl, whisk together the brown sugar and eggs until pale and foamy, about 1 minute. Add the pumpkin puree, oil, molasses, cinnamon, ginger, cocoa powder, nutmeg, cloves, and salt. Zest half of the orange directly into the bowl (about 1 teaspoon). Reserve the remaining orange to zest for the frosting. Whisk until smoothly combined.

Sprinkle the all-purpose flour, white whole wheat flour, baking powder, and baking soda over the top. Whisk until combined and smooth, stirring only as long as needed to incorporate all the ingredients.

Scrape the batter into the prepared pan and smooth the top. Gently tap the pan on the counter to remove any air bubbles. Bake the cake for 20 to 24 minutes, until it is puffed, the edges are starting to pull away from the pan, and a tester inserted into the center of the cake comes out clean. Use the parchment overhang to lift the cake onto a wire rack and let cool completely.

While the cake cools, make the frosting.

 In the bowl of a stand mixer fitted recipe and ingredients continue with the paddle attachment or in a large mixing bowl with a hand mixer, beat together the cream cheese and butter at medium speed for 2 minutes, or until very smooth and well combined. Add the powdered sugar, orange zest (zest from the reserved orange directly into the bowl), vanilla, cinnamon, and salt. Beat on low speed for 30 seconds, until the powdered sugar is fairly incorporated.

Increase the speed to high and beat until very smooth, creamy, and fluffy, 1 to 2 minutes more. If you’d like a stiffer, sweeter frosting, add an additional 2 tablespoons of powdered sugar at a time until your desired consistency is reached. 

Spread the frosting on the cooled cake.

For easier cutting, transfer to the refrigerator for 20 minutes to allow the frosting to set up (or just go for it). Slice into squares of desired size and enjoy.