Pumpkin and Spice Cake Squares
Turn traditional pumpkin pie into delicious squares. The pumpkin filling of whipped cream, pumpkin purée and brown sugar is set on top of a molasses, chocolate and spice cake. To add a little crunch, place praline pumpkin seeds on the surface of the squares for an easy dessert to transport and share with family and […]
Ingredients
- 1/2 cup (75 g) unbleached all-purpose flour
- 1/2 ctsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 6 tbsp (80 g) brown sugar
- 6 tbsp (90 ml) water
- 2 tbsp (30 ml) molasses
- 2 tbsp butter
- 1 oz (30 g) 70% dark chocolate, chopped
- 1 egg
- 3/4 cup (180 ml) 35% whipping cream
- 3/4 cup (180 ml) store-bought or homemade unsweetened pumpkin purée
- 1/2 cup (105 g) brown sugar
- 1 egg
- 1 egg yolk
- 1/4 cup (40 g) lightly roasted pumpkin seeds
- 1 tbsp brown sugar
- 2 tsp (10 ml) water
- 1/2 cup (125 ml) 35% whipping cream
- 1 tbsp brown sugar
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) square pan and line with two strips of parchment paper, letting them hang over all four sides.
- In a bowl, combine the flour, baking powder, baking soda, spices and salt. Set aside.
- In a small pot, bring the brown sugar, water and molasses to a boil. Remove from the heat.
- Add the butter and chocolate to the pot. Whisk until melted. Whisk in the egg until smooth. Using a spatula, stir in the dry ingredients. Spread the batter out in the prepared pan.
- Bake for 20 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Turn traditional pumpkin pie into delicious squares. The pumpkin filling of whipped cream, pumpkin purée and brown sugar is set on top of a molasses, chocolate and spice cake. To add a little crunch, place praline pumpkin seeds on the surface of the squares for an easy dessert to transport and share with family and friends.