Ingredients

Pumpkin Layer

  • 1 package (8 oz) cream cheese, soft
  • 1/2 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 cup pumpkin (not pumpkin pie filling)

Brownie Layer

  • 1 cup minus 2 tablespoons all-purpose flour*
  • 2/3 cup + 2 tablespoons cocoa powder*
  • 1/4 teaspoon baking soda
  • 2 sticks (16 tablespoons) unsalted butter
  • 2 cups Dixie Crystals Extra Fine Granulated Sugar
  • 4 large eggs
  • 2 teaspoon vanilla extract
  • 1/2 teaspoon salt

Meringue Ghosts

  • 4 large egg whites
  • 1 cup Dixie Crystals Extra Fine Granulated Sugar
  • Pinch salt
  • 1 store-bought black icing

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Instructions

  1. Preheat oven to 350°F. Line bottom and sides of a 9X13-inch baking pan with parchment paper. (A touch of oil will help it to stick to pan.) Set aside.
  2. For pumpkin layer, gently mix soft cream cheese and granulated sugar until no lumps remain. Add vanilla and eggs, and once incorporated add cinnamon, ginger, and pumpkin. Set aside.
  3. For brownie layer, sift together flour, cocoa powder, and baking soda and set aside.
  4. Cut butter in pieces and place in bowl large enough to hold all ingredients.
  5. Melt butter over low simmering water and remove from heat. Whisk in sugar. Add eggs and vigorously whisk until well combined. Add vanilla and salt. Remove whisk and using a spatula, mix in dry ingredients.
  6. Pour slightly more than half of brownie mixture into pan. Cover with all pumpkin mixture and even out smoothly. Cover with remaining brownie mixture. Minimally swirl batter using point of a knife.
  7. Bake until center of brownies has set and no longer trembles, about 45-48 minutes.
  8. Meanwhile make meringue ghosts.
  9. Combine egg whites, sugar, and salt in a bowl. Place over low simmering water ensuring that bowl containing egg whites, does not touch simmering water.
  10. Whip constantly until mixture reaches 100°F. (If you do not have a thermometer, it should feel lukewarm and feel comfortable on your wrist.)
  11. Remove from heat and whip until stiff peaks form.
  12. Place in a piping bag fitted with a medium round pastry tip. On a parchment lined cookie sheet, pipe ghost shapes.
  13. Place in oven at 200°F- 210°F for about 90 minutes. Keep an eye on meringue, it cannot turn golden. Since some ovens run hot, you may have to open the oven door occasionally. Opening oven door a few times removes moisture, which is beneficial for a dry and crisp meringue. Meringue can also be baked for an entire day on 190°F.
  14. Once crisp and dry remove from oven.
  15. Decorate ghost eyes with black icing. Add a small amount of black icing to bottom of meringue ghosts and place on brownies leaving enough room to cut into squares.
17 Minute Chocolate Cake With Silhouette Frosting
Quick-simple-topping

17 Minute Chocolate Cake With Silhouette Frosting

This 1940 vintage recipe requires only 17 minutes for measuring and mixing. Fluffy chocolate cake with a creamy chocola...

17m
25m
8 - 10 servings
3 Chocolate Chip Cookies
Cookies

3 Chocolate Chip Cookies

The 3 Chocolate Chip Cookie is a chocolate lover’s dream. Made with three different kinds of chocolate chips, these ch...

20m
11m - 13m
24 - 36 cookies
Almond Amaretto Poundcake
Cake

Almond Amaretto Poundcake

A dense, moist pound cake flavored with almond and amaretto liqueur. Almond Amaretto Pound Cake is finished with a warm ...

15m
55m - 65m
8 servings
Almond Joy Cookies
Cookies

Almond Joy Cookies

These Almond Joy Cookies are loaded with shredded coconut, sliced almonds, and milk chocolate for a delicious take on on...

15m
8m - 10m
10-12 cookies
Almond Joy Layer Cake
Cake

Almond Joy Layer Cake

Chef Eddy took the classic flavor of an Almond Joy® candy bar and transformed it into a moist and tender layer cake tha...

2h 10m
40m
One 8-inch cake, about 8-10 servings
Applesauce Cake
Cake

Applesauce Cake

If you like a moist cake, this recipe will become a favorite! The biggest issue with Applesauce Cake is that once you ha...

20m
1h - 1h 5m
8-12 slices
Apricot Jalapeno Jelly
Quick-simple-topping

Apricot Jalapeno Jelly

With its beautiful golden color spiked with bits of red and green, Apricot Jalapeno Jelly makes a festive gift idea. Var...

45m
Not found
6 half-pint jars
Baked Pistachio Doughnuts
Bread-rolls

Baked Pistachio Doughnuts

These baked doughnuts are ultra-moist thanks to the addition of instant pudding mix in the batter. Pistachios are both b...

30m
10m
6 doughnuts
Banana Pie Cookies
Cookies

Banana Pie Cookies

No monkeying around – these delicious Banana Pie Cookies are loaded with banana flavor! Plus, they are super soft ...

10m
11m
24 cookies
Banana Pudding Ice Cream
No-bake

Banana Pudding Ice Cream

Cold, creamy, delicious homemade Banana Pudding Ice Cream is a tasty take on a classic dessert. Vanilla ice cream is inf...

10m
Not found
1 quart
Banana Pudding Layer Cake
Cake

Banana Pudding Layer Cake

Chef Eddy’s Banana Pudding Layer Cake takes all your favorite flavors from a traditional banana pudding and transf...

20m
30m
Serves 10-12
Biscoff Cookies Speculoos Cookies
Cookies

Biscoff Cookies Speculoos Cookies

This cookie has been loved in Belgium for hundreds of years. Famous chefs have it on their dessert menu, and a major Am...

20m
15m - 18m
100 cookies