Recipe: The Inn at Twin Linden Pumpkin Raisin Squares with Cream Cheese Icing

PUMPKIN RAISIN SQUARES

"These are dense little squares that concentrate flavor in every delicious bite. The icing is a creamy finishing touch."

6 tablespoons unsalted butter, softened, divided use
2/3 cup packed light brown sugar
1 large egg
1/2 cup canned pumpkin puree (not sweetened pie filling)
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup raisins
FOR THE ICING:
1 tablespoons cream cheese, softened
1 cup confectioners' sugar

Preheat the oven to 350 degrees F, and butter an 8x8-inch baking pan.

In a large mixing bowl, beat 4 tablespoons of the butter with the brown sugar until fluffy. Beat in the egg and pumpkin.

In another bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Beat the dry mixture into the butter mixture until just combined. Then stir in the raisins. Spread the mixture in the prepared pan.

Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow it to cool slightly in the pan, then invert the pan onto a rack and cool completely.

To make the icing, blend the remaining 2 tablespoons butter, the cream cheese, and confectioners' sugar in a small bowl until smooth (add a little hot water if necessary to bring to a spreading consistency).

Spread the icing over the cooled cake and allow it to set up, about 10 minutes. Cut into sixteen squares.

Note: The squares, without icing, may be stored in an airtight container for up to 3 days.

VARIATION:
Add 1/4 cup chopped pecans or walnuts.

Makes 16 squares
Source: Recipe for a Country Inn: Fine Food from the Inn at Twin Linden by Donna Leahy