Prep time: 10- 12 min
Ready in: 35- 40 min
Serves: 8- 16
Ingredients:
1/2 c. butter- melted
1/3 c. pumpkin puree
3/4 c. dark brown sugar
1/4 c. sugar
1 egg yolk
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp. allspice
1 tsp. cinnamon
1 tsp. vanilla extract
1 3/4 c. flour
3/4 c. Nutella
Directions:
- Preheat oven to 350
- Line a 9x9” pan with foil, and grease the foil
- Place butter, pumpkin, and both sugars in bowl of an electric mixer fitted with paddle attachment
- Mix until smooth, about 30 seconds
- Mix in egg yolk, baking soda, salt, spices, and vanilla
- Mix in flour until batter is smooth and soft
- Press half the batter in a thin layer on bottom of pan; the batter will be sticky, so you may want to grease your hands with cooking spray
- Bake for 8 min
- Place Nutella in a microwave safe bowl and heat for just a few seconds until pourable
- Pour evenly over top of partially baked crust, spreading carefully, so it doesn’t tear the crust
- Scoop tablespoons of batter over top and carefully spread with fingers; it doesn't need to be a smooth layer but should mostly cover the Nutella
- Bake until top is no longer glossy and edges are golden brown, about 17- 20 min
- Cool completely before slicing
- Store in an airtight container for up to 3 days or freeze for up to 1 month
*Anne found recipe here
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