This recipe is from the Moosewood Restaurant Book of Desserts. I've made it a bunch of times. Particularly tasty in fall, but good any time of the year. The book describes them as a brownie, but they seem a bit more cake like than brownie to me. I generally eat them plain, but if you want to dress them up, a bit of whipped cream is perfect!
Pumpkin mixture:
1/2 cup butter
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
3/4 cup cooked pumpkin puree (I use canned and use the other portion for other pumpkin recipes)
Dry Ingredients:
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 cup chopped walnuts (I generally leave the nuts out, good either way)
Preheat the oven to 350 degrees. Butter an 8-inch square baking pan and dust with flour.
With an electric mixer, cream together the butter and brown sugar until light and well blended. Beat in the egg. Add the vanilla and the pumpkin puree and continue to beat until thoroughly mixed. Sift together the flour, baking powder, cinnamon, salt, ginger, and allspice and stir them into the pumpkin mixture to form a smooth batter. Fold in the chopped walnuts by hand.
Pour the batter into the prepared pan and bake until a knife inserted into the center comes out clean, about 40 minutes. Cool for about 15 minutes before cutting into squares.
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