Pumpkin Ginger-O Brownie Cups
In Monday’s post about Cinnamon Shortbread Cookies I promised that there would be plenty of pumpkin and peppermint recipes. Today, I am making good on the pumpkin.
I discovered Newman’s Own Organics Ginger-O’s not too long ago. They are basically a crème filled ginger sandwich cookie packed with tons of flavor.
I must admit that when I bought a couple of packages I was not sure exactly how I would use them. The possibilities seemed endless; cake, pie, cheesecake, etc.
Then it hit me, just last week – I would make a Pumpkin Ginger-O Brownie Cup. The batter is a delicious combination that includes pumpkin puree and cinnamon and the Ginger-O is placed in the middle.
Pumpkin Ginger-O Brownie Cups are not designed to be gooey, as most of my Cups are. Rather, they are meant to be moist and packed with all the flavors we crave this time of year.
I called my cousin in Nashville, where Shoshana and I are going for Thanksgiving, and told her that I think these HAVE to be on the menu. Of course, there will be pumpkin pie and several other desserts but Pumpkin Ginger-O Brownie Cups are special enough to warrant a place on her very large dessert table.
If they do not make it to your Thanksgiving feast, I recommend making them another time. Any day that ends in ‘y’ is the perfect day to bake up a batch and then sit back and enjoy the joys of this season.
|Pumpkin Ginger-O Brownie Cups|| || |
- 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
- Preheat the oven to 350°. Set aside a 12-cup muffin pan.
- Whisk the flour, cinnamon and salt together in a bowl and set aside.
- 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.
- Whisk to blend the ingredients together. Whisk in the vanilla, then the dry ingredients. Whisk in the pumpkin puree.
- Lastly, whisk the mixture while adding the eggs, to prevent cooking the eggs.
- 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.
- Bake at 350°, on a rack in the middle of the oven, for 18 minutes.
- Remove and cool completely in the pan. Use a small metal spatula to go around the edges of the Pumpkin Ginger-O Brownie Cups.
- Remove from the pan and serve.