Although I love summer just as much as the next person (assuming that the next person really freakin’ lovessss summer), Fall is just as awesome. Yeah yeah yeah we can talk about fall/winter wardrobes later, but today let’s talk PUMPKIN and how we have to CONSUME ALL THE PUMPKIN THINGS!
I’ve been anxiously waiting to bake pumpkin things since September, but decided not to get too ahead of myself and wait til Thanksgiving to roll out with the pumpkin goods. Unfortunately, due to poor forethought on my part, all the grocery stores nearby were cleaned out of canned pumpkin :|
Eventually I found canned pumpkin so now… I bring you a series posts entitled:
Seriously, I’ve been premeditating pumpkin baked goods all month. First up, Pumpkin Cream Cheese Brownies! (Recipe HERE)
Despite my ability to eat Nutella by the spoonfuls, I can’t say that I have an affinity towards chocolate desserts (oh, boooo hisssss) especially the really decadent ones but I sometimes make exceptions… like these fudgy brownies with a hint of pumpkin cheesecake! Plus, I wanted to try these out for the novelty (pumpkin spice cupcakes were so 2 years ago #hipster) and because I needed something to bring to our Halloween potluck at work.
These brownies ended up being such a delightful balance of flavours. They taste even BETTER the 2-3 days after when the flavours have had time to intermingle and deepen! I KNOW, this is the second recipe that requires patience and self-control but the results are well worth it. Additionally, like chocolate chip cookies, err on the side of taking them out early rather than too late. But DO wait for them to cool before you slice or take them out of the pan.
Stay tuned for more posts re: “CONSUME ALL THE PUMPKIN THINGS” :)