Pumpkin Brownies!

Because, of course, when it’s 95° outside, you’re going to want to turn the oven on and bake something.

We invited my family over for dinner tonight, and we happened to have some canned pumpkin on the table that hadn’t made it’s way down to the pantry yet. After a little discussion about what we could make with a can of pumpkin, my brother and I came up with a recipe for pumpkin brownies by combining elements of a pumpkin cookie recipe, a brownie recipe, and sheer dumb luck. It came out quite tasty…well, the second batch did, anyway. The first try didn’t turn out so well, so we made some modifications and tried again. Mmmm.

So, without further ado:
Pumpkin Brownies
Ingredients

• 1/4 cup olive oil
• 1 egg
• 1 tsp vanilla
• 1/2 tsp. nutmeg
• 1/4 tsp ginger
• 1 15oz. can pumpkin
• 1 Tbsp baking powder
• 3/4 cup sugar
• 1 1/2 cups flour
• 1/2 cup Hershey’s cinnamon chips
• ground cinnamon

Directions

1. Preheat oven to 350°F.
2. Mix oil, egg, vanilla, nutmeg and ginger. Add pumpkin and mix well. Mix in baking powder. Mix in sugar. Mix in flour. Stir in cinnamon chips.
3. Pour into 9×13 baking pan. Sprinkle with ground cinnamon (if desired).
4. Bake for 25-30 minutes, or until toothpick inserted in center comes out clean. Cool before cutting

Enjoy! (These would be excellent with vanilla ice cream.)