Ingredients
- 1 cup butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 ¼ cups canned pumpkin puree
- 1 Tbsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cardamom
- ¼ tsp ground cloves
- 1 cup chopped toasted pecans
- 3 egg whites, at room temperature
- ⅓ cup packed brown sugar
Instructions
- Preheat oven to 350˚F. Beat butter and granulated sugar in a large bowl at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin puree and vanilla, beating until blended.
- Whisk together flour, cinnamon, ginger, cardamom, and cloves in a bowl. Gradually add flour mixture to butter mixture, beating until blended. Stir in nuts.
- Spoon batter into a lightly greased 13-x 9-inch baking pan.
- Meanwhile, beat egg whites in a medium bowl at high speed with an electric mixer until foamy. Gradually add brown sugar, beating until stiff peaks form. Spread meringue evenly over batter in pan.
- Bake 25 to 30 minutes or until a wooden pick inserted in center comes out clean, covering brownies loosely with foil, if necessary, to prevent excess browning. Let cool completely before cutting.
