These pumpkin squares have become a tradition around our house. Their moist spiciness is perfect with a cup of tea on a cool afternoon or evening. The recipe makes a large pan full and they freeze well. Sometimes I add grated orange rind and orange juice to the icing which adds another level of flavor.
4 large eggs
1 2/3 cups sugar
1 cup oil
1 16-oz can pumpkin puree (not pumpkin pie filling)
1 cup whole-wheat flour
1 cup white all-purpose flour
2 tsps baking powder
2 tsps Pumpkin Pie Spice
1 tsp baking soda
Preheat oven to 350 degrees. Grease a 15 x 10 inch jelly roll pan. In large mixing bowl beat together eggs, sugar and oil. Gradually add the pumpkin, beating until smooth. Add the flours, baking powder, spice, and baking soda. Stir until smooth (there may be a few small lumps). Pour the batter into the prepared pan and bake for 25-30 minutes.
When cool, cover with a layer of vanilla butter icing (soft butter, icing sugar, vanilla and some milk) then chop a few sweetened dried cranberries and sprinkle them on top. Enjoy with a cup of hot Earl Grey tea.