These pumpkin spiced brownies are a delightful mix of chocolate and pumpkin goodness. They are rich, sweet, and perfect for fall celebrations or cozy nights at home!
Honestly, the warm spices make these brownies irresistible! I love serving them warm with a scoop of ice cream on top. It’s like a hug in dessert form! 🍂
Key Ingredients & Substitutions
Unsalted Butter: Use unsalted butter for better control over the salt in the recipe. If you’re out, coconut oil or vegetable oil can work, though it may slightly alter the flavor.
Canned Pumpkin Puree: Ensure you’re using pure pumpkin puree, not pumpkin pie filling. If pumpkin isn’t available, mashed bananas can be a good substitute, adding moisture and a touch of sweetness.
Granulated Sugar: Substitute brown sugar for a deeper flavor due to its molasses content. You can also use a sugar alternative if you’re cutting down on sugar, but it may change texture.
Spices: Freshly grated nutmeg and ginger can boost the flavor if you have them. If you don’t have ground cloves, you can skip it or add a little extra cinnamon as an alternative.
Chocolate Chips: I love the added richness from chocolate chips! If you want to cut down, try using dark chocolate or skip them entirely for a pumpkin-forward flavor.
How Do You Achieve the Perfect Brownie Texture?
Getting that perfect brownie texture can be tricky, but a few key tips will help you succeed!
- Mix your wet ingredients thoroughly before adding the dry. This ensures even incorporation of the ingredients.
- When combining wet and dry, fold gently until just combined. Overmixing can lead to tough brownies.
- Check for doneness with a toothpick—it should come out with moist crumbs, not wet batter.
- Let the brownies cool completely. They will firm up as they cool, making them easier to cut and enhancing the flavor.
Enjoy the process and watch your brownies transform beautifully! 🍩
How to Make Pumpkin Spiced Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 cup chocolate chips (optional)
How Much Time Will You Need?
This delicious recipe will take you about 15 minutes to prepare and 25-30 minutes to bake. You’ll want to let the brownies cool for a bit before cutting them into squares. Altogether, you’re looking at about 1 hour from start to delicious finish!
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Pan:
Start by preheating your oven to 350°F (175°C). While that’s happening, grease or line an 8×8-inch square baking pan with parchment paper to make sure your brownies come out easily later on.
2. Mix the Wet Ingredients:
In a large mixing bowl, whisk together the melted butter and granulated sugar until it’s nice and smooth. Add the eggs one at a time, mixing well after each one. Now, stir in the vanilla extract and pumpkin puree until everything is fully combined and looks creamy.
3. Combine the Dry Ingredients:
In another bowl, sift together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This helps to mix everything well and prevents clumps.
4. Mix Wet and Dry Ingredients:
Slowly add the dry mixture to the wet mixture. Gently fold it together until just combined. Remember, don’t overmix, or your brownies might get tough!
5. Add Chocolate Chips:
If you’re using chocolate chips, fold them into the batter now for a delicious chocolatey surprise in every bite!
6. Pour the Batter and Bake:
Carefully pour the brownie batter into your prepared baking pan, spreading it out evenly. Then, pop it into your preheated oven and bake for 25-30 minutes. Check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs but no raw batter.
7. Cool and Serve:
Once baked, take the brownies out of the oven and let them cool completely in the pan on a wire rack. When they are cool, cut into squares and enjoy! They’re delicious served warm, maybe with a scoop of vanilla ice cream, or alongside your favorite beverage!
Happy baking! Enjoy your delightful Pumpkin Spiced Brownies! 🧡
Can I Substitute Pumpkin Puree with Something Else?
Yes! If you don’t have pumpkin puree, you can use unsweetened applesauce or mashed bananas as alternatives. Keep in mind that these substitutions may slightly change the flavor and texture of the brownies.
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. You can refrigerate them for up to a week, but they may lose some of their fudginess. For longer storage, consider freezing them!
Can I Add Nuts or Other Mix-Ins?
Absolutely! You can add chopped nuts like walnuts or pecans for extra crunch, or even swirl in some caramel or peanut butter for added flavor. Just make sure to mix them in gently so you don’t overwork the batter.
What’s the Best Way to Serve Pumpkin Spiced Brownies?
These brownies are delicious on their own, but for an extra treat, serve them warm with a scoop of vanilla ice cream or a drizzle of chocolate sauce. A sprinkle of powdered sugar on top can also add a nice touch!
