Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Pumpkin Brownies Recipe

Pumpkin Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 111 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 16 brownies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Pumpkin Brownies are a deliciously fudgy treat that brings together the rich taste of chocolate brownies with the cozy flavor of pumpkin spice. These easy-to-make bars are perfect for fall desserts, bake sales, or holiday gatherings, offering the best of both worlds in every bite.

Ingredients

Units Scale

For the Brownie Batter

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (65g) all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder

For the Pumpkin Swirl

  • 3/4 cup (180g) pumpkin puree
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground ginger
  • Pinch of ground cloves

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it for easy removal.
  2. Mix Brownie Batter: In a medium bowl, whisk together melted butter and 1 cup sugar until smooth. Add eggs and vanilla, whisking until well combined. Sift in the cocoa powder, flour, salt, and baking powder, folding everything together until there are no streaks of flour remaining—do not overmix.
  3. Make Pumpkin Swirl: In another bowl, combine pumpkin puree, egg, 1/4 cup sugar, flour, cinnamon, nutmeg, ginger, and cloves. Whisk until smooth and evenly blended.
  4. Layer Batters: Spread about two-thirds of the brownie batter into the prepared pan, smoothing the top. Dollop spoonfuls of the pumpkin batter over the brownie layer, then add the remaining brownie batter in small dollops. Use a knife or skewer to gently swirl the two batters together for a marbled effect.
  5. Bake: Bake for 35-40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter. The edges will look set and the center should be slightly puffed.
  6. Cool and Serve: Allow brownies to cool completely in the pan before lifting out and slicing. Enjoy as is, or topped with a dusting of powdered sugar or a scoop of vanilla ice cream.

Notes

  • For best results, use pure pumpkin puree rather than pumpkin pie filling.
  • Do not overbake; brownies are fudgiest when slightly underdone in the center.
  • Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer shelf life.
  • You can add chocolate chips or chopped nuts to the brownie batter for extra texture.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 145
  • Sugar: 13g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 33mg

Find it online: https://newsvks.com/pumpkin-brownies-recipe/