Update my dinner status, I'm making this tonight.

Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00

US/Metric: [convert to metric]

Make the pumpkin squares: 1.Position a rack in the center of the oven and preheat to 350?F. Butter a 13-by-9-inch stainless steel or nonstick baking pan. Dust the pan with flour and tap out the excess. 2.In a medium bowl, using a wire whisk, stir together the flour, baking soda, cinnamon, ginger, nutmeg, allspice, cloves and salt. 3.In a large bowl, using a hand-held mixer set at medium speed, beat the butter for 30 seconds, or until creamy. Beat in the brown sugar and continue to beat for about 2 minutes, or until the mixture is light in texture. Beat in the egg, beating until well blended. Beat in the vanilla. On low speed, beat in half the flour mixture. Beat in the pumpkin in 2 additions. Scrape down the side of the bowl. Beat in the remaining flour mixture just until combined. Using a large rubber spatula, fold in the walnuts and raisins until evenly distributed. 4.Scrape the batter into the prepared pan and smooth the top with the spatula. Bake for 25 to 30 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Cool completely in the pan on a wire rack. Make the frosting: 5.Melt the chocolate according to Godivas chocolate melting tips. Let cool at room temperature. 6.In a medium bowl, using a hand-held mixer set at medium speed, beat the cream cheese until light and fluffy, about 2 minutes. Beat in the vanilla. Beat in the butter. Gradually beat in the cooled white chocolate and beat until smooth and shiny. (If the mixture looks slightly curdled at any time, simply continue beating until smooth.) 7.Scrape the frosting onto the top of the cooled pumpkin squares and, using an offset metal cake spatula, spread it evenly over them. Refrigerate for 30 minutes, or until the frosting is slightly set. Make the garnish (optional): 8.Melt the chocolate according to Godivas chocolate melting tips. Dip a fork into the melted chocolate and shake and flick it over the top of the pumpkin squares to form a decorative freeform pattern, dipping the fork in the chocolate as necessary. 9.Using a large sharp knife, cut the squares lengthwise into 4 strips, wiping the knife blade clean after each cut. Then cut each strip into 6 pieces, again wiping the knife clean, to make 24 squares. (Keep any leftovers covered and refrigerated.) Posted to Bakery-Shoppe Digest V1 #448 by Shelley Sparks on Dec 11, 1997