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| Pumpkin Pie Brownies |
Here is a great recipe if you have any canned pumpkin kickin' around in your pantry. I love eating pumpkin all year round. It's such a comfort food and the smell of nutmeg and cinnamon always makes me feel relaxed. I gave these Pumpkin Pie Brownies a whirl and they turned out fantastic. Mind you, they are quite high in sugar and butter but it's the perfect treat and it tastes just like a slice of pumpkin pie. So thank you Lisa at Sweet As Sugar Cookies for stopping by and for the inspiration!
Pumpkin Pie Bars (or Pumpkin Brownies) - Brown Eyed Bakerand Bite by Bite
2 c. flour
2 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt (omit if using salted butter)
1 c. butter, melted
2 c. dark brown sugar (I used light brown)
2 eggs
2 tsp. vanilla
1 can (15 oz.) pumpkin
For the top:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 350F. Butter a 9x13 pan and line with parchment paper, leaving an overhang on both sides. (I didn't use any paper, just cooking spray and they came out fine).
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, whisk together the sugar and butter. Add the eggs and vanilla and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.
Scrape the batter into the pan and smooth the top. In a small bowl, stir together the sugar and cinnamon, then sprinkle evenly over the top of the batter. Bake for about 30 min., or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.
2 c. flour
2 1/2 tsp. cinnamon
1 tsp. ginger
1/4 tsp. nutmeg
1/2 tsp. salt (omit if using salted butter)
1 c. butter, melted
2 c. dark brown sugar (I used light brown)
2 eggs
2 tsp. vanilla
1 can (15 oz.) pumpkin
For the top:
2 Tbsp. sugar
1 tsp. cinnamon
Preheat oven to 350F. Butter a 9x13 pan and line with parchment paper, leaving an overhang on both sides. (I didn't use any paper, just cooking spray and they came out fine).
In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, and salt. Set aside.
In a large bowl, whisk together the sugar and butter. Add the eggs and vanilla and whisk until combined. Add the pumpkin and whisk until thoroughly combined. Add the flour mixture and, using a rubber spatula, gently stir or fold the flour into the pumpkin mixture until just combined.
Scrape the batter into the pan and smooth the top. In a small bowl, stir together the sugar and cinnamon, then sprinkle evenly over the top of the batter. Bake for about 30 min., or until a thin knife inserted into the center has just a few moist crumbs on it. Cool completely and then, using the parchment as handles, lift out of the pan and cut into 24 squares. Store at room temperature in an airtight container.
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