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These are a fall favorite - the perfect reward for raking up a yard full of leaves on a brisk day.


  • 1/2 Cup butter, soft (1 stick)
  • 1 Cup brown sugar
  • 2 eggs
  • 2/3 Cup canned pumpkin
  • 1 tsp. PURE VANILLA EXTRACT
  • 1 Cup flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 tsp. CINNAMON
  • 1/4 tsp. POWDERED GINGER
  • 1/4 tsp. GROUND NUTMEG

Brown Butter Icing:

  • 1/2 Cup butter (1 stick)
  • 3 Cups powdered sugar
  • 1 tsp. PURE VANILLA EXTRACT
  • 2 TB milk
       

Preheat oven to 350°. Cream the butter. Add the brown sugar, eggs, pumpkin, and VANILLA and mix well. In a separate bowl, sift all of the dry ingredients together. Gradually add to the wet mixture and mix well. Pour into a greased 9x13 inch pan and bake at 350° for about 15-20 minutes. Let cool and top with Brown Butter Icing.

Brown Butter Icing
In a heavy-bottomed saucepan, heat the butter over low heat until it is a light brown. Remove from heat and add the powdered sugar, VANILLA, and milk. Whisk until smooth and well blended.


Serves: 18-24
Prep. time: 10 minutes
Baking time: 15-20 minutes


Description
Price
Qty
Single Strength Vanilla 4 oz. Bottle
$10.95
Chinese Cassia Cinnamon Ground .8 oz. 1/4 cup jar
$2.55
Powdered China #1 Ginger .9 oz. 1/4 cup jar
$2.65
Nutmeg Ground Grenada 1.1 oz. 1/4 cup jar
$3.15


© 2007 Penzeys Spices. All rights reserved.