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Pumpkin Brownines/Ice Cream/Caramel Sauce

Pumpkin Brownines/Ice Cream/Caramel Sauce is a desserts recipe made with Unsalted Butter Room Temp, Brown Sugar Packed, Vanilla Extract, All Purpose Flour, and Ground Cinnamon. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 cup
• 1 1/2 tsp
• 1 cup
• 3/4 tsp
• 1/4 tsp
• 1/4 cup
• 2 tbsp
• 2 tsp

Method (preview)

1. 1

   Preheat oven to 350F.

2. 2

   Butter and flour 8-inch square glass baking dish.

3. 3

   Using electric mixer, beat butter in large bowl until light.

4. 4

   Gradually add bron sugar and beat until well blended, about 2 minutes.

5. 5

   Add 1 egg and 1 teaspoon vanilla and beat to blend.

6. 6

   Add flour, baking powder, spices and salt and beat until well mixed. Beat in pumpkin. Stir in nuts.

7. 7

   Spread batter in prepared pan (batter will be thick).

8. 8

   Mix cream cheese, 2 Tablespoons sugar, egg yolk, cream and remaining 1/2 teaspoon vanilla in bowl to blend.

9. 9

   Drop cream cheese mixture by heaping Tablespoons atop batter. Using small knife, gently swirl cream cheese mixture into batter, creating marbled pattern.

10. 10

    Bake until tester inserted into center comes out clean and top is firm, about 35 minutes. (Can be made 1 day ahead.

11. 11

    Cool. Cover with foil and let stand at room temperature.

12. 12

    Reheat covered in 350F oven for 15 minutes before serving.

13. 13

    Cut warm brownies into squares.

14. 14

    Arrange on plates.

15. 15

    Top with scoop of ice cream.

16. 16

    Drizzle with caramel sauce.