Email to Cat      

Thanksgiving: Pecan-Crusted Pumpkin Squares

Source of Recipe


From "The Weekend Baker" by Abigail Johnson Dodge



List of Ingredients



• ¾ cup finely chopped pecans (no need to toast)
  
• 1¾ cups all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp baking soda
  
• 1½ tsp ground cinnamon
  
• ¼ tsp ground nutmeg
  
• ½ tsp salt
  
• 1/8 tsp ground cloves
  
• 1 cup firmly packed dark brown sugar
  
• 1 cup canned solid-pack pumpkin (not pumpkin pie filling)
  
• ½ cup canola or corn oil
  
• 2 large eggs
  
• 1 tsp pure vanilla extract
  






Instructions



1. Position an oven rack on the middle rung. Heat the oven to 350° F. Generously butter the bottom and sides of an 8-inch square baking dish. (Be generous, or the nuts won't stick.) Add the nuts and tilt the pan to coat the bottom and sides evenly. Carefully spill out and save the excess nuts for the top.
   
   
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, salt and cloves. Whisk until well blended. In a large bowl, combine the sugar, pumpkin, oil, eggs and vanilla. Whisk until smooth. Add the flour mixture to the wet ingredients and gently stir just until blended.
   
   
3. Scrape the batter into the prepared pan and spread evenly. Scatter the reserved nuts evenly over the batter. Bake until a toothpick or cake tester inserted in the center comes out with moist crumbs clinging to it, about 30 minutes. Transfer the pan to a rack to cool for about 15 minutes. Serve warm or at room temperature, cut into 2-inch squares.
   
   Makes nine 2-inch squares.
   
   






Final Comments


Storage:
Wrap the uncut, cooled square in plastic wrap and store at room temperature for up to 5 days, or in the freezer for up to 1 month.