These pumpkin brownies are a tasty mix of fudgy chocolate and spiced pumpkin goodness. They’re perfect for fall or whenever you need a cozy treat!
Honestly, who doesn’t love a little chocolate and pumpkin together? I always have to hide the extras, or they disappear too fast! 🎃
I love how easy these brownies are to make! Just mix, bake, and enjoy. They’re great with a scoop of ice cream for a fun dessert. Yum!
Key Ingredients & Substitutions
Unsalted Butter: This gives the brownies a rich taste. You can substitute it with margarine or coconut oil if you’re looking for a dairy-free option. I find that butter works best for the texture!
Pumpkin Puree: Canned pumpkin puree is super convenient, but homemade pumpkin puree works too. Just make sure to remove excess water by straining it a bit. Some even prefer using sweet potato puree for a sweeter flavor!
Granulated Sugar and Brown Sugar: These sugars add sweetness and moisture. If you want lower sugar, you could use a sugar substitute like stevia, but it might change the texture slightly.
Cocoa Powder: Unsweetened cocoa powder is key for a deep chocolate flavor. If you’re out, you can use Dutch-processed cocoa for a different taste, just note it’s less acidic.
How Do I Get the Best Swirl in My Brownies?
The marbling of pumpkin and brownie batter is one of the best parts! To accomplish this, pour your brownie layers carefully. Here are my tips for the best swirl:
- Pour half the brownie batter first, and make sure it’s even.
- Spoon the pumpkin mixture on top, but don’t spread it too thick; a light touch preserves the layers.
- Finally, pour the remaining brownie batter over the pumpkin layer. Using a knife, gently swirl in a figure-eight motion to mix a little without combining them too much.
This technique makes for a beautiful brownie that’s just as fun to look at as it is to eat!
How to Make Delicious Pumpkin Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/2 cup pumpkin puree (canned or fresh)
- 1/4 cup light brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves (optional)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare and 30-35 minutes to bake. You’ll have these lovely pumpkin brownies ready to enjoy in less than an hour!
Step-by-Step Instructions:
1. Preheat Your Oven:
Set your oven to 350°F (175°C). While it’s heating, you can prep your baking pan by greasing it or lining it with parchment paper, making it easier to lift the brownies out later.
2. Melt the Butter:
In a medium saucepan, melt the unsalted butter over low heat. Once it’s fully melted, take it off the heat and stir in the granulated sugar, eggs, and vanilla extract. Mix until everything is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually fold this dry mixture into the melted butter mixture until everything is just combined. You don’t want to overmix – that’s the secret to chewy brownies!
4. Prepare the Pumpkin Mixture:
In another bowl, whisk together the pumpkin puree, light brown sugar, ground cinnamon, nutmeg, ginger, and cloves. Make sure it’s well blended to get that delicious spiced flavor throughout.
5. Layer the Ingredients:
Pour half of the brownie batter into your prepared pan, spreading it evenly. Then, gently spoon the pumpkin mixture over this layer and spread it without disturbing the brownie layer too much.
6. Add the Remaining Batter:
Pour the rest of the brownie batter over the pumpkin layer. Take a knife and swirl through the layers gently to create a beautiful marbled effect. This is where the magic happens!
7. Bake the Brownies:
Pop the pan into the preheated oven and bake for 30-35 minutes. Keep an eye on them, and test for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs.
8. Cool and Serve:
Once baked, let the brownies cool completely in the pan on a wire rack. Once cool, lift them out (if using parchment paper), cut into squares, and serve. Enjoy these fudgy, spiced pumpkin chocolate brownies!
Perfect for fall or anytime you want a cozy treat, these brownies are sure to be a hit!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! If you’re using fresh pumpkin, make sure to cook and purée it first. Just strain out any excess moisture to avoid making the batter too wet. This keeps the texture deliciously fudgy!
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for about a week or freeze them for up to 3 months. Just make sure to wrap them tightly!
Can I Reduce the Sugar in This Recipe?
Yes, you can reduce the sugar by about 1/4 cup if you prefer less sweetness. Just keep in mind that this may slightly affect the texture and moisture. You could also substitute with a sugar alternative, but check the conversion ratios as they vary!
What’s the Best Way to Serve These Brownies?
These brownies are delightful on their own, but you can elevate them by serving with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of chocolate sauce to make them extra special!