In the belief that there is always a time for brownies, I offer this pumpkin brownies recipe to you as a little something extra for Thanksgiving week. These superb flavored gems disappear fast!
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Besides chocolate chip cookies, I must admit to loving brownies of all kinds.
Well, not the cakey kind! I have recipes for rosewater brownies and big batch brownies and cookie dough brownies and well, even a Katharine Hepburn brownie.
But I’ve never posted a brownie recipe that is more perfect for Fall.
This pumpkin brownies recipe is one I pinned a very long time ago and that pin gets more traction than some of my own recipes.
I made it these last year when Alex was home and so I decided this year to make them again and take them to Phoenix.
TSA always loves me passing though their line. Note to self: Do not wrap in tin foil!
Table of Contents
Why I Love This Pumpkin Brownies Recipe
The truth is these are amazingly delicious.
I am always amazed how pumpkin can be so jazzed up.
The spices are just right.
I love how their are two layers-one pumpkin and the other a fudgy brownie.
And of course I love watching them disappear.
Be sure to cut them small because they are very rich.
Ingredients for Pumpkin Brownies Recipe
Dry Ingredients: Flour, baking powder and salt
Butter-use salted for extra flavor
Sugar and brown sugar- the original recipe only called for granulated sugar but I love the caramel flavor that dark brown sugar adds.
Vanilla extract for flavor
Eggs-Keep these nice and moist
Cocoa Powder – No need to melt chocolate (I used Trader Joe’s cocoa.)
Chocolate Chips-I don’t recommend milk chocolate unless you really like a sweet brownie. White chocolate chips are fine as are salted caramel or butterscotch. For the record I love the salted caramel chips, but don’t tell anyone how good they are fresh from the bag!
Pumpkin puree- Buy the plain pumpkin. Nothing jazzed up.
Toasted walnuts or pecans
Cinnamon, Cloves and nutmeg- you may use pumpkin pie spice, but this way I’m assured of how fresh each spice is.
How To Make Fudgy Pumpkin Brownies
To keep this simple: this recipe calls for two layers. One pumpkin and one a brownie layer.
You begin by making the batter.
Then divide the batter in half.
Add the chocolate chips and cocoa to one half.
Add the pumpkin, spices and toasted nuts to the other half.
In a greased 9 x 13 pan spread the brownie layer.
Spread the pumpkin layer on top.
Or save some of the brownie layer and spread a final layer on top of the pumpkin layer and swirl it around to make it look pretty.
Honestly, I didn’t think there was enough contrast between the batters each time I tried it so now I just sprinkle the baked brownie pumpkin recipe with a mixture of cocoa and cinnamon.
I haven’t heard any complaints!
FAQ’s
Are pumpkin brownies good?
In the last 30 days my pumpkin brownie pin has received more than 16,000 impressions. I’d say that means they are pretty good! Yes, they are marvelous!
Can pumpkin brownies be made with cream cheese frosting?
Absolutely. I’d even add a little pumpkin spice to the frosting. Keep in mind that will make these extra rich. But hey-a chocolate glaze or frosting will work, too!
What To Serve With this Easy Pumpkin Brownies Recipe
Besides a big glass of milk, these would be perfect with vanilla, coffee or pumpkin ice cream.
I am bringing them to Phoenix to put on a cookie platter with maple glazed cookies and pecan bars.
These decadent pumpkin brownies would also be perfect with espresso or Bailey’s liqueur.
In case you are worried that this is a big batch of brownies; well I’ve never worried about too many brownies.
But yes, this simple pumpkin brownie recipe can be cut in half and mad in a 9″ square pan.
Just sayin’!
This pumpkin brownie recipe is fudgy and moist and full of Fall flavor.
You will love it and so will they!
More Brownie Recipes
I’d love to hear if you make this recipe! Please share a review or rate the recipe,
and be sure to tag me on social!
Pumpkin Brownies Recipe Card
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Easy Fudgy Pumpkin Brownies
- Prep Time: 20 Minutes
- Cook Time: 40 Minutes
- Total Time: 1 hour
- Yield: 18–36 Servings 1x
- Category: Cookies/Bars
- Cuisine: American
Description
This easy, fudgy pumpkin brownies recipe is perfect for Fall. Rich and decadent and just the right amount of spice makes these mighty nice.
Ingredients
1 1/2 c all purpose flour
1 t baking powder (1/2 t at altitude)
1 t salt
1 1/2 c butter, melted
1 1/2 c sugar
1 1/2 c brown sugar
4 t vanilla extract
6 eggs
1/2 c cocoa powder
1 c chocolate chips (Semisweet or bittersweet)
1 c pumpkin puree
1 c chopped toasted walnuts
1 1/2 t cinnamon
1 t ground cloves
3/4 t ground nutmeg
1 T cocoa and 1 t cinnamon mixed together
Instructions
Preheat oven to 350. Grease a 9 x 13 pan.
In a bowl stir together the flour, baking powder and salt.
In a seperate bowl, stir together the melted butter, sugars and vanilla extract. Using a whisk, mix in eggs, one at a time. Gradually stir in the flour mixture and then divide the batter evenly by placing approximately half of it into a seperate bowl.
Stir the cocoa powder and chocolate chips into one bowl. Add the pumpkin puree, nuts, and spices to the main bowl.
Spread the chocolate batter into the bottom of the greased pan and spread the pumpkin batter on top of that.
Bake for 35 to 45 minutes or until the batter starts pulling away from the edges of the pan and a toothpick inserted into the middle comes out with a few moist crumbs attached. You do not want the toothpick clean or you will have dry brownies.
After these have cooled on a wire rack I sprinkle them with a mixture of cocoa and cinnamon put through a mesh strainer. They can also be left plain or drizzled with chocolate.
Notes
I have seen this recipe made where part of the chocolate batter and the pumpkin batter is reserved for the top. In this case dollop on the two batters and run a knife through the batter to swirl it around and make a decorative top.
Personally I have never seen enough contrast between the two and I think my way is easier. I’ve tried this several times and since it doesn’t taste any different I decided it’s easier to not have to measure and seperate them. But…do what you want.
I find these to be very rich and therefore cut them into small bars. However make them as large or as small as you please.
Thanks Lil Luna for the recipe!
Jeff the Chef @ Make It Like a Man!
Tuesday 3rd of December 2024
This sounds like a really interesting brownie. I do love pumpkin and chocolate together.
angiesrecipes
Tuesday 3rd of December 2024
I love all things pumpkin. These look rich and absolutely irresistible, Abbe.
Karen (Back Road Journal)
Sunday 24th of November 2024
These sound good Abbe and I think I'll do your tip about the easy way. Adding some salted caramel chips is a good suggestion too.