|Ready to travel|
|Special addition: crystallized ginger|
Adapted from Brown Eyed Baker
Crystallized ginger usually comes in roughly coin-sized slices of the root or fairly hefty cubes, be sure to mince these down finely before mixing in to avoid massive ginger chunks that can prove too spicy for some to handle. To make it extra easy to cut perfect squares, chill in the refrigerator a few hours, then cut with a hot knife, dipping it into a glass of hot water and wiping with a towel between slices.
2½ cups whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup (2 sticks) butter, melted and cooled slightly
1 1/2 cups turbinado sugar
1 tablespoon vanilla extract
1 (15-ounce) can pure pumpkin puree (about 2 cups)
1 cup butterscotch chips
1 cup white chocolate chips
1 cup crystallized ginger, minced
Preheat oven to 350 F. Butter a 9x13-inch baking dish and line with a strip of parchment paper, with some overhanging the sides, set aside.
Whisk together the flour, salt, cinnamon, and ground ginger in a medium bowl, set aside.
Blend the sugar and butter in a large bowl, then whisk in the egg and vanilla.
|Turbinado sugar won't dissolve to 100% smooth, but the eggs and pumpkin pull things together nicely|
Fold the dry mix into the pumpkin until evenly combined.
Fold in the butterscotch chips, white chocolate chips, and minced crystallized ginger root.
|Piling on the inclusions|