INGREDIENTS
2 1/4 Cups
all purpose flour
3/4 Cup
hazelnut flour
2 tsps
baking powder
1 tsp
baking soda
2 tsps
cinnamon powder
1/2 tsp
ground ginger
1/2 tsp
ground nutmeg
1 tsp
kosher salt
1 Cup
unsalted butter
1 Cup
granulated sugar
1 Cup
light brown sugar
4
eggs
2 tsps
vanilla extract
425 gs
canned pumpkin puree
1/3 Cup
medjool dates
2 Cups
unsalted butter
5 Cups
powdered sugar
3/5 cup
cocoa powder
6 Tbsps
almond milk
4 Tbsps
bourbon
1/2 tsp
kosher salt
2 tsps
vanilla extract
2 Cups
chocolate chunks
1 Cup
hazelnuts