Pumpkin Ginger-O Brownie Cups
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 18 mins
Total time: 33 mins
  • 1¼ cups all purpose flour
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 12 tablespoons (1½ sticks) unsalted butter
  • ¾ cup sugar
  • ½ cup light brown sugar
  • 1 teaspoons vanilla extract
  • ½ cup pumpkin puree
  • 2 eggs, beaten
  • 12 Ginger-O’s sandwich cookies
  1. Preheat the oven to 350°. Set aside a 12-cup muffin pan.
  2. Whisk the flour, cinnamon and salt together in a bowl and set aside.
  3. Place the butter, sugar and brown sugar into a large microwaveable bowl. Microwave until the mixture is completely melted and bubbly. Be sure to use oven mitts when removing from the microwave as the bowl will be very hot.
  4. Whisk to blend the ingredients together. Whisk in the vanilla, then the dry ingredients. Whisk in the pumpkin puree.
  5. Lastly, whisk the mixture while adding the eggs, to prevent cooking the eggs.
  6. Spray the pan with non-stick cooking spray. Use a large cookie dough scoop or a gravy ladle to evenly transfer the batter to the muffin cups. For each brownie, drop ½ of the scoopful into the cup, place a Ginger-O cookie in the middle of the batter and then cover the Ginger-O with the remaining batter.
  7. Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
  8. Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Pumpkin Ginger-O Brownie Cups.
  9. Remove from the pan and serve.
Recipe by Desserts Required at https://www.dessertsrequired.com/pumpkin-ginger-o-brownie-cups