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It’s October, and that means the flavor of the month is pumpkin. We have pumpkin lattés, pumpkin martinis, pumpkin muffins and of course good old pumpkin pie. But did you ever think of pumpkin brownies? This recipe swaps the chocolate in that old favorite for pumpkin, brown sugar, and cinnamon. If you find yourself craving pumpkin pie, one of these little squares will satisfy you without all those calories. This recipe comes to us from the award-winning Stonewall Jackson Inn in Harrisonburg, VA, a restored mansion in among the many beautiful and historic sights of the Shenandoah Valley.
Gillian’s Famous Oatmeal Cookies
- 1 15-ounce can of pumpkin
- 1 ¼ cups vegetable oil
- 4 eggs
- 1 cup brown sugar
- 1 cup granulated white sugar
- 2 cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon salt
- 1 container whipped topping or cream cheese frosting (optional)
- Preheat oven to 350 degrees.
- Beat together eggs, oil, pumpkin, and sugars. Stir in remaining ingredients until evenly mixed.
- Pour into a greased and floured 9-by-13 inch baking dish.
- Bake for 30 minutes, or until center springs back when touched.
- Top with whipped topping or cream cheese frosting!
- Great way to use those left over pumpkins!
Gillian’s Famous Oatmeal Cookies
Courtesy photo
