Description
A delightful blend of gingerbread, pumpkin, and chocolate chips that captures the essence of fall.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 1 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- ½ cup softened butter
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking pan by greasing it or lining it with parchment paper.
- In a bowl, combine flour, baking powder, baking soda, and spices. Whisk until well-blended.
- In a separate bowl, cream together the brown sugar and softened butter until light and fluffy.
- Add pumpkin puree and eggs to the sugar mixture, beating until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in chocolate chips gently to ensure an even distribution.
- Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool before slicing into squares.
Notes
For added richness, mix in chopped nuts like pecans or walnuts. Ensure to use pure pumpkin puree, not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: gingerbread, pumpkin, chocolate chip, fall dessert, baking, family recipe