It’s that time of year again – pumpkin season! Though I would argue that pumpkin is delicious any time of year, really. Try this recipe as a great introduction to fall, or to spice things up later in the season!
2 C flour
1 package instant butterscotch pudding mix
2 tsp baking soda
¼ tsp salt
1 Tbsp ground cinnamon
½ tsp ground ginger*
½ tsp ground allspice
¼ tsp cloves
1/3 C finely chopped candied ginger*
1 C butter
1 C sugar
1 C packed brown sugar
1 tsp vanilla
1 can pumpkin puree
*for a stronger ginger flavor, add in 1 tsp ground ginger and ½ C chopped candied ginger.
Sift together the dry ingredients: flour, butterscotch pudding mix, baking soda, salt, cinnamon, ginger, allspice, cloves and candied ginger.
Beat together the sugar, brown sugar and butter until light and fluffy.
Combine dry ingredients with wet ingredients.
Bake at 350 for around 20 minutes.