Pumpkin-Brown Sugar Squares

• 10 Tablespoons Unsalted Butter
• 1 cup Light Brown Sugar, Firmly Packed
• 1/3 cups White Sugar
• 1 Egg
• 1 cup Cooked, Pureed Pumpkin (canned Is Fine)
• 1-1/2 cup All-purpose Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 teaspoons Ground Cinnamon
• 1/8 teaspoons Ground Nutmeg
• 1/8 teaspoons Powdered Ginger
• 1 teaspoon Vanilla Extract
• 1 cup Sifted Powdered Sugar, For Rolling (optional)

1. Preheat oven to 350u0b0F. Grease and flour an 11x7-inch baking dish or brownie pan.
2. Melt butter. While still warm, place in a medium mixing bowl, stir in sugars until dissolved, and let mixture cool till just slightly warm.
3. Add egg, stirring well. Add pumpkin and stir until well-mixed.
4. Add remaining ingredients except powdered sugar. Stir until well combined, then spread batter into prepared pan, smooshing down slightly with a rubber spatula to remove any air bubbles.
5. Bake at 350u0b0F for 35 minutes, or until edges are just starting to crack and a wooden pick inserted in the center comes out with just a few crumbs attached.
6. Cool on a wire rack for about 10 minutes. Cut into 1 1/2-inch squares while still warm, and roll some or all of them in powdered sugar (if the sugar doesn't stick, you can smear it on with your fingers). Roll exactly half of your squares in sugar to create a checkerboard. (Note: the powdered sugar will soak in and disappear after about 6 hours, so if you make these in advance of serving, roll the sugared ones closer to serving time.)

butter, light brown sugar, white sugar, egg, is, allpurpose, baking powder, salt, ground cinnamon, ground nutmeg, powdered ginger, vanilla, sugar

Taken from tastykitchen.com/recipes/desserts/pumpkin-brown-sugar-squares/ (may not work)