Pumpkin Brownies 4/5 Spoons

I took about a bunch of Excedrin (ok, 3) and now I'm back with the fury of one thousand suns! I cooked and baked and chopped veggies this morning, went for a walk, talked to my temp contact through Northwestern, watched an episode of Big Love and woke up at a decent time today. I'm proud of me even though my body aches and I have cramps up the wazoo. Ok, enough about my lady drama.......

So I know for sure I'm not the only one who flips when there is talk of a canned pumpkin shortage. I even bought a fancy can of organic pumpkin this past summer because I crave pumpkin all year long. I was overzealous and went bonkers this past fall and bought like 10 cans of the stuff. Now that we are moving and want to try to eat all the food we have so there is less to take with, I've been looking for pumpkin recipes. This is the second time I've made these Pumpkin Brownies.

(Photos courtesy of Eating Is Art)

Here are my notes:

-- As usual, I used half of the sugar called for and I loved it even better this time around.
-- I don't use the entire bag of chocolate chips... that is just too much for me. Yes, I love chocolate but with the chips I use (Ghiradelli 60% Cacao Bittersweet Chips) I think it would become overwhelming.

This is a perfect combo of tender cake and dark chocolate gooey-ness that I crave on almost a daily basis. I think the warm spiciness of the ginger, cinnamon and nutmeg always go well with the dark, richness of bittersweet chocolate.

I give this recipe:

4/5 Spoons!

I'm on a roll, more from me later!