Recipe:

Date and Pecan Pumpkin Squares

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Serves 24

For a fragrant treat, add 1/2 teaspoon ground cardamom to the batter when you add the cinnamon, nutmeg and cloves. These autumn and winter sweets are perfect for packing in lunches.

Ingredients

2 1/2 cups whole wheat pastry flour
1 1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) plus 2 tablespoons unsalted butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 cup pumpkin puree
1 teaspoon vanilla extract
1/4 cup water
1 pound pitted dates(about 3 cups), roughly chopped
1 cup chopped pecans, toasted

Method

Preheat oven to 350°F. Sift together flour, baking powder, cinnamon, nutmeg, cloves and salt. In a second bowl, cream butter and sugar together with an electric mixer. Add eggs, one at a time, beating well after each addition. Add pumpkin, vanilla and water and beat again until combined.

In a small bowl toss dates with 1/4 cup of flour mixture until coated well. Gradually add remaining flour mixture to pumpkin mixture, beating slowly. Stir in dates and pecans then transfer batter to a
greased 13x9x2-inch baking pan and spread out evenly.

Bake until a toothpick inserted in the middle comes out clean, about 1 hour. Let cool on a rack, then cut into squares and serve.

Nutrition

Per serving (1 square/71g-wt.): 240 calories (110 from fat), 13g total fat, 6g saturated fat, 40mg cholesterol, 90mg sodium, 32g total carbohydrate (3g dietary fiber, 22g sugar), 3g protein

Tags: Make Ahead, Portable and Picnic, Family Friendly, American, Vegetarian

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.