Zutaten für Pumpkin Squares With Browned Butter Frosting
- 2 large eggs
- Sugar
- Brown Sugar
- Vegetable Oil
- Canned Pumpkin
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- Ground Nutmeg
- ½ cup raisins
- Walnuts
- ½ cup unsalted butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons hot water
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Zubereitung von Pumpkin Squares With Browned Butter Frosting
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a large bowl, whisk together 2 large eggs, 1 cup granulated sugar, ½ cup packed brown sugar, ½ cup vegetable oil, and 1 (15 ounce) can pumpkin puree.
- In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ½ teaspoon salt, and ½ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in ½ cup raisins and ½ cup chopped pecans or walnuts (optional).
- Pour batter into the prepared pan and spread evenly.
- Bake for 55-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven; start checking at 55 minutes.
- Let the pumpkin squares cool completely in the pan before frosting.
- Make the browned butter frosting: Melt ½ cup unsalted butter in a saucepan over medium-low heat. Cook, swirling occasionally, until the butter turns a light brown color and has a nutty aroma (about 5-7 minutes). Be careful not to burn it!
- In a large bowl, whisk together 2 cups powdered sugar, 1 teaspoon vanilla extract, and the browned butter. Gradually add 2-4 tablespoons of hot water, one tablespoon at a time, until you reach desired consistency.
- Spread the frosting evenly over the cooled pumpkin squares.
- Cut into squares and enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
116g
Fat
10g
Carbs
12g
