And Now For Something (Almost) Completely Pumpkin...

Right before I hop and skip over to Connecticut for the holiday, I leave you with my best wishes for a safe, delicious, and happy Thanksgiving (or, happy Thursday, to the Brits). And in the name of all things great and pumpkin (sorry Lionel, this is why he never showed...), I bring you further attempts at domesticity: Chocolate Chip Pumpkin Brownies.

Chocolate Chip Pumpkin Brownies

Yield: 24 small brownies
1/2 cup pumpkin puree
1 whole egg
2 egg whites
1 tbsp vegetable or canola oil
1 cup flour
1 tsp baking powder
1 tsp unsweetened cocoa powder
1/2 tsp ground cinnamon
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup brown sugar, packed
1/2 cup semisweet chocolate chips

Preheat oven to 350˚F.  Line an 11″- x 7″-inch pan with parchment paper.
In a large bowl, combine pumpkin puree, eggs and oil until smooth.  Set aside.
In a separate medium bowl, mix together the flour, baking powder, spices, salt and brown sugar.  Add to the wet ingredients and mix until thoroughly incorporated.  Stir in the chocolate chips.

Pour into prepared pan and spread evenly.  Bake for 15 – 20 minutes or until passes toothpick test.  Cool completely before cutting.

For lack of baking knowledge and a diverse supermarket, I accidentally bought pumpkin pie filling, but rolled with it, adjusting nutmeg and allspice quantities, and got something closer resembling chocolate chip pumpkin cakes, and only 12 of them, but they're still delicious (in a pinch)!

Serve with ice cream and disgusting amounts of incredible food.