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Pumpkin Squares with GODIVA White Chocolate Cream Cheese Frosting

The perfect dessert to bring to a Halloween gathering or Thanksgiving meal, this recipe promises all the pleasure of pumpkin with a sweet surprise: cream cheese frosting made from luscious GODIVA Solid Milk Chocolate.

Yield: 18 squares
Difficulty: Easy
Special Equipment: ELECTRIC MIXER

Pumpkin Squares

1 cup all-purpose flour
¾ teaspoon ground cinnamon
¾ teaspoon ground ginger
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground allspice
¼ teaspoon ground nutmeg
Pinch of ground cloves (optional)
1/2 cup (1 stick; 4 ounces total) unsalted butter, softened
1 1/3 cup packed dark brown sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup solid-pack pumpkin
½ cup dark raisins
½ cup coarsely chopped walnuts (optional)
Baking oil spray

1. PREHEAT oven to 350°F.

2. Spray a 9”x13” baking pan with baking oil.

3. Whisk together all-purpose flour, cinnamon, ginger, baking soda, salt, allspice, nutmeg and cloves (if using; set aside.

4. Using an electric mixer, beat butter and dark brown sugar about 4 minutes, or until light and fluffy. Add egg and vanilla extract and beat until blended. Add flour mixture in two additions alternating with the pumpkin; beating until just combined after each addition. Stir in raisins and chopped walnuts. Spread batter into prepared pan.

5. Bake until a cake tester inserted into center comes out clean, about 25 to 30 minutes. Cool completely on wire rack.

White Chocolate Cream Cheese Frosting

4.5 ounces (3 bars)GODIVA Solid White Chocolate Bars, coarsely chopped
8 ounces cream cheese, very soft
3 tablespoons unsalted butter, very soft
¼ teaspoon vanilla extract
1.5 ounces (1 bar) GODIVA Solid Milk Chocolate Bar, melted (optional)

1. Place chopped GODIVA white chocolate in a small microwave-safe bowl. Microwave on medium (50% to 60% power) for 1 minute. Stir. Continue to heat in 30-second intervals until the chocolate is almost completely melted, but some small chunks remain. Stir until smooth and let cool.

2. Beat cream cheese and butter in a medium bowl with an electric mixer on medium high until light and fluffy. Beat in vanilla extract. With the mixer running, gradually drizzle in melted white chocolate and continue beating until smooth and shiny.

3.Spread frosting on pumpkin cake. If desired, drizzle frosting with melted milk chocolate. Refrigerate until frosting is slightly set, about 10 to 20 minutes. Cut into squares. Store frosted squares in an airtight container, refrigerated up to 4 days.