These spiced pumpkin raisin squares are a delightful treat, perfect for fall gatherings or a cozy dessert.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated before baking to achieve even cooking.
In a large mixing bowl, beat the eggs until frothy using an electric mixer.
Beating the eggs well helps incorporate air, making the squares light and fluffy.
Add the sugar to the eggs and continue beating for about 2 minutes.
This step helps dissolve the sugar and creates a smooth mixture.
Blend in the oil and canned pumpkin until well combined.
Mix until the batter is smooth and uniform in color.
In a separate bowl, sift together the flour, baking powder, salt, and pumpkin pie spice.
Sifting helps to evenly distribute the baking powder and spices.
Add the dry ingredients to the wet mixture and gently fold until just combined.
Avoid overmixing to prevent the batter from becoming dense.
Fold in the raisins.
Coating the raisins in a bit of flour before folding can prevent them from sinking to the bottom.
Pour the batter into a greased and floured 13x9-inch baking pan.
Use a spatula to spread the batter evenly in the pan.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Check the squares a few minutes before the minimum baking time to avoid overbaking.
Let the squares cool on a rack before cutting into 24 pieces.
Cooling completely ensures clean cuts and prevents crumbling.
For a decorative touch, top each square with a toasted walnut half before serving.
Toasting the walnuts enhances their flavor and adds a nice crunch.
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