Chocolate & Pumpkin Squares

Trick or treat! Well, now that I've been decorating the apartment with pumpkins and little ghosts for Halloween, I thought it was about time I baked something for the holiday. Normally I would never even think about Halloween until the day before it, let alone really do anything for it but here in the States, its quite the contagious holiday.

I was really happy the way these little cake bars came out. The chocolate pumpkin cake is extremely moist and has a lovely crumb, yet holds its shape perfectly when cut into squares. Your taste buds will really pick out the bold pumpkin and chocolate flavors and the aroma of these with the spices added are heavenly.

The frosting is just a simple buttercream with a pinch of spice to compliment the cake flavors and the chocolate drizzle on top brings back the boldness that is current in the cake, balancing out the layers and bringing all the flavors together.

I will gladly make these again in a few weeks for Halloween.



Chocolate & Pumpkin Squares:
makes 9 (3x3") squares


For the cake:

• 3/4 cup + 1 tablespoon all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 5 tablespoons butter (softened)
• 1/4 cup + 2 tablespoons brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin puree
• 2 tablespoons buttermilk
• 3 drops black food coloring

Pre-heat oven at 350F.

In a medium sized bowl, sift together the flour, baking powder, baking soda, cocoa powder and pumpkin pie spice. Set aside.

In a larger bowl cream together the brown sugar and butter with an electric whisk until light and fluffy.

Add the vanilla extract and eggs and continue to beat.

Fold in the pumpkin puree and buttermilk.

Add the black food coloring and whisk just until the color has evenly combined.

Pour into a 9" square cake tin and bake at 350F for 35 mins.

Allow to cool fully.

For the frosting:

• 3 tablespoons butter (softened slightly)
• 2 tablespoons milk
• 3/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon pumpkin pie spice
• 20 drops orange food coloring

Add the softened butter to a bowl and whisk constantly while slowly adding half of the powdered sugar.

Add the milk and whisk.

Then continue to whisk while slowly adding the rest of the powdered sugar.

Finally whisk in the vanilla extract, pumpkin pie spice and orange food coloring until well combined.

When the cake is completely cool, begin to spread the frosting, covering the top of the cake smoothly. Place the cake in the refrigerator while making the drizzle.

For the chocolate drizzle:

• 3 tablespoons bittersweet chocolate chips
• 3 teaspoons heavy cream
• 1/2 teaspoon butter
• 1/4 teaspoon cocoa powder

Add the chocolate chips, heavy cream, butter and cocoa powder to a saucepan and heat

on a very low heat, whisking constantly until it has all completely melted and come together.

Pour into a piping bag and drizzle the chocolate over the cake.

Refrigerate the cake for at least an house before cutting into 3x3 inch squares.