These pumpkin spiced brownies are a yummy treat that combines rich chocolate with warm pumpkin flavors. Perfect for fall, they’re soft and fudgy with a hint of cinnamon!
Honestly, who doesn’t love brownies? Add pumpkin, and they are just magical! I enjoy serving them warm with a scoop of ice cream on top—deliciously cozy!
Key Ingredients & Substitutions
Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices. If you don’t have pumpkin puree, you can substitute it with applesauce for a different, yet moist texture.
Unsalted Butter: I like using unsalted butter so I can control the saltiness of the recipe. If you’re out of butter, feel free to use coconut oil or a neutral vegetable oil as a substitute.
Granulated and Brown Sugar: The combination gives the brownies a nice sweetness and texture. If you’re looking to cut back on sugar, you can replace some with coconut sugar or use a sugar alternative like maple syrup (just reduce the liquid slightly).
Cocoa Powder: Unsweetened cocoa gives the brownies a deep chocolate flavor. If you wish, you could also use dark cocoa for a richer taste, or even carob powder for a caffeine-free option.
Spices: The warm spices like cinnamon, nutmeg, and cloves really define the “pumpkin spice” aspect. Feel free to adjust based on your taste, or use a ready-made pumpkin spice mix if you have it on hand.
How Do I Get My Brownies Perfectly Fudgy?
Getting that fudgy texture in brownies can be tricky but not impossible. Follow these tips:
- Make sure you’re not overmixing after adding the dry ingredients. A few lumps are okay!
- Don’t overbake. Keep an eye on the brownies, and do the toothpick test. Aim for moist crumbs, not clean.
- Let them cool completely in the pan. It helps them set up and makes cutting easier.
- If possible, let them sit for a day in an airtight container. The flavors develop beautifully, and they get even fudgier!
How to Make Pumpkin Spiced Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
For the Dry Ingredients:
- 1 cup all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Optional:
- 1/2 cup chocolate chips or chunks for extra chocolatey goodness
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Allow some time for the brownies to cool before slicing—totally worth the wait for those gooey brownies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it with butter or using parchment paper. If you use parchment, leave some hanging over the edges for easy removal later.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until the mixture is smooth and combined. It should look glossy!
3. Add Eggs and Flavor:
Next, add the eggs to the mixture one at a time, making sure to mix well after each addition. Then stir in the vanilla extract, followed by the pumpkin puree. Mix until everything is well blended.
4. Combine the Dry Ingredients:
In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and the spices (cinnamon, nutmeg, cloves, and ginger). This step helps avoid lumps and ensures even distribution of the dry ingredients.
5. Bring It All Together:
Gradually add the dry ingredients to the wet ingredients, stirring gently just until everything is combined. Be careful not to overmix; a few lumps are perfectly fine!
6. Add Chocolate Chips (Optional):
If you’re feeling extra chocolaty, fold in the chocolate chips at this point. They’ll melt during baking and provide delightful pockets of chocolate in every bite!
7. Bake the Brownies:
Pour the brownie batter into your prepared pan, spreading it evenly. Bake in the preheated oven for approximately 30-35 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs (not wet batter).
8. Cool and Slice:
Once baked, remove the brownies from the oven and let them cool completely in the pan on a wire rack. When cool, use the parchment overhang to lift them out, and slice them into squares.
9. Serve & Enjoy!
Your pumpkin spiced brownies are ready to be served! Enjoy them warm or at room temperature. They pair wonderfully with a scoop of vanilla ice cream for an extra treat.
These brownies are sure to be a hit with their rich chocolate flavor and cozy pumpkin spice—perfect for sharing or enjoying all by yourself!
Can I Use a Different Type of Sugar?
Absolutely! You can use coconut sugar instead of granulated or brown sugar for a more natural sweetener. Just keep in mind that it may alter the texture slightly but will still taste delicious!
What’s the Best Way to Store Leftover Brownies?
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week, or freeze them for a couple of months—just thaw at room temperature before serving.
Can I Substitute the Pumpkin Puree?
Yes, you can use unsweetened applesauce or mashed banana as a substitute. However, keep in mind that they may slightly change the flavor and texture of the brownies, with applesauce adding more moisture and sweetness.
How Can I Make These Brownies Dairy-Free?
To make these brownies dairy-free, simply substitute the unsalted butter with a plant-based butter or coconut oil. Ensure your chocolate chips are dairy-free as well if you decide to include them!
