Pumpkin Blondies with Espresso Chocolate Ganache and Gingersnap Crumble

• 3 cups brown sugar
• 1 1/2 sticks (12 Tbsp) butter
• 1/2 cup pumpkin puree
• 2 eggs
• 2 tsp. vanilla
• 1 Tbsp pumpkin pie spice
• 2 tsp cinnamon
• 2 cups flour
• 1 tsp baking powder
• Pinch of salt
• 3/4 cup packaged gingersnaps, crumbled
• Ganache:
• 8 oz. semisweet or bittersweet chocolate (high quality is recommended)
• 3/4 cup heavy cream
• 2 tsp instant coffee/espresso powder
• 1/4 tsp cinnamon
• Pinch of salt

Preheat oven to 350°F. Line a 9X13 Baking Pan with parchment paper. In a medium saucepan over medium-low heat, melt brown sugar and butter together. Remove from heat and add pumpkin puree, eggs, vanilla and spices. Stir vigorously until fully combined. Finally, add flour, baking powder and salt and fold gently until just combined. Avoid overmixing, as the result will be a disappointing consistency! Pour into the prepared pan and smooth the top. Bake for 35-40 minutes or until a toothpick comes out clean. Let cool completely before adding the ganache.

For the ganache, combine all ingredients into a microwave-safe bowl. Heat in 30 second intervals, stirring each time, until fully melted and combined into a smooth consistency. Spread ganache over the top of the Blondies and allow to set up in the fridge for an hour. Sprinkle crushed gingersnaps on top and cut with a knife to serve.