Pumpkin Ginger Turmeric Brownie

Yield: 1 10’ X 15” Sheet Pan


Brown Sugar # 1

2 Cups


2 sticks


2 tablespoons

Palm Beach Ginger Turmeric Creamed Honey

4 tablespoons

Pumpkin Puree

I cup

Turmeric Powder

1 teaspoon

Ginger Powder

1 teaspoon

Pumpkin Spice

1 tablespoon


2 each

Brown Sugar # 2

1 cup


1 teaspoon

Baking Powder

½ teaspoon

Cake Flour

2 cups


1 cup


1 cup

  1. Combine oats and pecans together with ½ of the creamed honey and toast for 10 minutes at 325° Allow to cool and add the pumpkin puree.
  2. Bring brown sugar #1, vanilla extract, turmeric powder, ginger powder, pumpkin spice, butter and water to a boil. Whip the eggs and brown sugar #2 in the mixer until light and fluffy then slowly pour in the warm mix while mixing on medium/low. Turn up to high speed and whip until cooled.
  3. Add the cake flour, baking powder then add the oats and pecans last.
  4. Spread evenly into a greased sheet pan. Sprinkle more oats and nuts on top if desired and bake at 325°F for about 15 minutes.  Allow to cool.  Cut and serve with Palm Beach Ginger Turmeric Creamed Honey


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