Let the holiday baking begin. I was asked to bake something for Thanksgiving and when I asked what was requested I was told whatever I wanted.......oh boy the possibilities. My mom then requested the "play dough" cookies (on a previous post) so I did make those in Thanksgiving colors but then wanted to try something new. I typically make Pumpkin/Squash pies and tarts but wanted to change it up. I mean anything with chocolate has to be good (if you don't like chocolate than that is your issue and problem :) ) Enjoy ( I suggest with a nice cold glass of milk).
- 3/4 cups cake flour
- 1/2 teaspoon baking powder
- a pinch of salt
- 1/2 cup unsalted butter softened
- 1 and 1/2 cups white sugar
- 2 teaspoons pure vanilla extract
- 3 eggs
- 1/2 cup unsweetened cocoa powder
- 1 cup pumpkin puree (NOT PIE FILLING)
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup caramel bits
- Preheat oven to 350 degrees F. Line a brownie pan with parchment paper.
- In a medium bowl stir the flour, baking powder, and salt together.
- In your mixer bowl combine the butter and sugar until fluffy.
- Beat in the eggs and mix until combined.
- Add the flour mixture a bit at a time until just combined.
- Add half the batter to a separate large bowl.
- Into one bowl of batter, mix in the cocoa powder.
- In the second bowl of batter, stir in the pumpkin puree and pumpkin pie spice.
- Spread chocolate batter into the bottom of the prepared baking pan.
- Top it with the the pumpkin batter.
- Top one half (or all or none!) with the caramel bits.
- Bake until a toothpick inserted into the center comes out clean-about 40 to 45 minutes
- Let cool in the pan
- Cut and enjoy!
recipe adapted from: http://selfproclaimedfoodie.com/pumpkin-swirl-brownies/