Pumpkin Brownies with Ginger Snap cream

Name: Pumpkin Brownies with Ginger Snap cream
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup all purpose flour 1/2 tsp salt; 1/2 tsp baking powder; 2 tsp pumpkin pie spice; 3/4 cup butter melted; 1 1/2 cups sugar; 2 tsp vanilla extract; 3 egg; 1 cup pure pumpkin; 1 cup chopped pumpkin pie Kit Kat bars (regular Kit Kats are good too); 1/2 cup chopped walnuts; Edible wafer leaves for decoration (optional); 8 oz whipped topping; 12 ginger snap cookies

2 steps

Prep:40minCook:20min

Pumpkin and ginger. What better combination. These pumpkin brownies are so good with the crunch of the candy and the ginger snap cream, made with real ginger snaps, is not too sweet. It’s the perfect combination. You won’t be able to just eat one

Updated at: Thu, 17 Aug 2023 12:00:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories117.2 kcal (6%)

Total Fat6.5 g (9%)

Carbs13.8 g (5%)

Sugars9.6 g (11%)

Protein1.4 g (3%)

Sodium49.4 mg (2%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

42 servings

1 cupall purpose flour

½ tspsalt

½ tspbaking powder

2 tsppumpkin pie spice

¾ cupbutter

melted

1 ½ cupssugar

2 tspvanilla extract

3egg

1 cuppure pumpkin

1 cuppumpkin pie Kit Kat bars

chopped, regular Kit Kats are good too

½ cupchopped walnuts

Edible leaves

wafer, for decoration, optional

8 ozwhipped topping

12ginger snap cookies

Instructions

Step 1

Preheat oven to 350*

OvenPreheat

Step 2

Grease or spray a mini cupcake muffin pan. In a bowl, stir together the flour, salt, baking powder, and pumpkin spice. In a separate bowl, stir together the sugar, vanilla, melted butter, eggs and pure pumpkin. Gradually stir flour mixture into pumpkin mixture. Stir in Kit Kat bars and walnuts. Spoon batter into muffin cups filling to top edge. Bake at 350 for 20 minutes or until toothpick comes out clean. While still warm take a bottom of a shot glass and gently press a well into the center of each brownie. To prevent the glass from sticking to the brownie you can rubber a little butter on the bottom of the glass every few presses. Let cool. For the filling, crush the ginger snap cookies until fine crumbs. Mix the crushed cookies and whipped topping until well combined. Let chill for at least an hour or more. To assembly, pipe or spoon about two tablespoons of ginger snap cream into each brownie and top with a leaf. Chill until ready to serve.