Halloween is an important day. Because it is not only cultural significance but also it is my father’s birthday. On these days, our family, both adults and children, will dress up, eat pumpkin pie, and sing happy birthday. That sounds crazy! This year, I have nothing new to our pumpkin pie. It is simply a formula I refer from a famous blogger. I have no doubt about the accuracy of the formula. The other problem is how I do it.
Now, see what the recipe is, and you also try to do a review offline. I’m sure it is delicious.
This cookie is made from honey with pumpkin chocolate and is so black.chocolate They may be slightly sweet, but they melt, ooze, and defy all chocolate cravings while cocooning you in a spicy-autumn-inducing-stupor.
Recipe inspired by The Moosewood Restaurant Book of Desserts, given to me by another inspiring source in the kitchen, my Aunt Katie
- 1/2 cup butter
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 3/4 cup pumpkin puree
- 1 cup unbleached white flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon ginger
- 1/2-1 teaspoon freshly grated nutmeg (the only way to go!)
- 1 bag Ghirardelli (Andrew’s favorite) chocolate chips
Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan and dust with flour. With an electric mixer, or in your stand mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and nutmeg and stir them into the pumpkin mixture to form a smooth batter. Fold in the chocolate chips by hand.
Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.
Pumpkin Brownies, by Tricia Martin