Pumpkin Brownies with Ginger Snap cream

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

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350*

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.