Skanky Pumpkin Squares – The Recipe

As promised, here is the recipe for Skanky Pumkpin Squares:

*Just a quick note: The first time I made these, I used all-purpose flour and evaporated cane juice. The second time (for which the recipe below reflects), I used whole wheat pastry flour and unrefined dark brown sugar. Both methods worked nicely, but I am posting the latter because they might be a tad bit healthier.

Makes 9 servings

INGREDIENTS:

2 T ground flax seeds
6 T warm (not hot!) non-dairy milk (I used soy)
1 cup unsweetened pumpkin puree
1/2 cup canola oil
1 cup unrefined dark brown sugar
1/2 t pure vanilla extract
1/2 T blackstrap molasses
1 cup whole wheat pastry flour (scooped and leveled with a knife)
1 t baking powder
1/2 t baking soda
1/4 t fine sea salt
1 t pumpkin pie spice
1/2 t cinnamon
pinch of nutmeg

METHOD:

1. Preheat your oven to 350 degrees F.
2. In a small bowl, whisk together the ground flax seeds and soy milk. Set aside (let rest for at least 5 minutes, you want it to get thick and goopy).
3. In a large bowl, or stand mixer bowl, blend together the pumpkin puree, canola oil, and brown sugar.
4. Blend in the flax mixture. Add the vanilla extract and molasses. Blend some more. Scrape down the sides of your bowl if necessary.
5. In another bowl, stir together the flour, baking powder, baking soda, salt, pumpkin pie spice, cinnamon, and nutmeg.
6. Add the dry ingredients to the wet ingredients and blend well.
7. Pour the mixture into an 8×8 inch square baking pan (I used metal).
8. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
9. Remove from the oven and place on a cooling rack.

For the cream cheese frosting:

2 ounces vegan cream cheese, softened
1 1/2 ounces Earth Balance or margarine, softened
1/2 teaspoon pure vanilla extract
1 cup powdered sugar

1. Using a hand mixer, blend the cream cheese and margarine until smooth and creamy. Add in the vanilla extract and blend some more. Add the powdered sugar a 1/2 cup at a time. Blend on high speed for several minutes, or until the frosting reaches a consistency you like.
2.When your Skanky Pumpkin Squares are cool, spread the frosting over the top and cut into 9 squares (or however many you want). These are awesome with a mug of tea, a glass of milk, or probably even coffee (but I don’t drink coffee so I might be wrong about that). Enjoy!!

About these ads

26 thoughts on “Skanky Pumpkin Squares – The Recipe

  1. dude, this looks totally delicious. and, in re: to the burritos one post down – you are way too lucky to live within walking distance to that. no fair!

    thanks for the recipe!

  2. do you find the non-hydrogenated cream cheeze in Port country? we don’t here. I have been cream cheezeless for far too long.
    the skanky square is winking at me and making suggestive comments at me! make it stop. or not…

  3. I love the name of this recipe – haha! This look seriously fantastic, and I have some pumpkin puree in my freezer still…hmmmm…….

    I want to go look at the picture again.

  4. I tried these last night and they are yummy. We unfortunately screwed them up a bit by not adjusting the baking powder for high altitude and they sank in the middle. Oh, darn. We will just have to try agin. They tasted awesome anyway despite our mistakes.

    I think next time I will try the white flour or a 1/2 and 1/2 mixture.

    Thanks for the recipe.

  5. Pingback: Beans and Greens » I can’t stop making these Skanky Pumpkin Squares

  6. Pingback: Easy [Pumpkin] Skankin’ « La Vida Vegga

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s