Recipe: Pumpkin gingerbread squares - WPR

Ingredients

• 1/2 cup packed dark brown sugar
• 2 large eggs, at room temperature
• 3/4 cup pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup canola oil, or melted and cooled coconut oil
• 1/4 cup unsulfured molasses (not blackstrap)
• 2 teaspoons ground cinnamon
• 11/4 teaspoons ground ginger
• 1/2 teaspoon unsweetened cocoa powder
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1 small orange
• 1 cup all-purpose flour
• 1/2 cup white whole wheat flour or regular whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 6 ounces reduced- fat cream cheese, or Neufchâtel cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 11/2 cups powdered sugar, plus a few additional tablespoons as needed
• 1/2 teaspoon orange zest (use the same orange from the cake)
• 1/2 teaspoon pure vanilla extract
• 1/8 teaspoon ground cinnamon or pumpkin pie spice
• 1/8 teaspoon kosher salt