These delicious pumpkin spiced brownies are rich and fudgy, with a wonderful hint of cozy spices. They’re perfect for autumn days or whenever you’re craving something sweet and comforting!
I can’t resist the warm aroma that fills my kitchen while baking these. They’re great with a scoop of ice cream on top—or just on their own for a sweet treat any time! 🍂
Key Ingredients & Substitutions
Butter: Unsalted butter is best for these brownies, giving you control over the saltiness. If you’re dairy-free, coconut oil or vegan butter works well as a substitute!
Pumpkin Puree: Canned pumpkin puree is convenient and always a safe choice. For fresh pumpkin, make sure to cook and mash it well. Pumpkin gives moisture, replacing some of the fat in brownies.
Cocoa Powder: You can use either unsweetened cocoa powder or dark cocoa for a richer flavor. If you want a caffeine-free option, try carob powder, but the flavor will differ.
Chocolate Chips: I love adding chocolate chips for extra chocolatey goodness. If you want a healthier version, dark chocolate or even white chocolate chips work too!
How Do You Ensure Fudgy Brownies?
Creating the perfect fudgy brownie is all about mixing and baking time. Overmixing can lead to cakey brownies, which we want to avoid!
- Mixing: Combine wet and dry ingredients gently. Stop as soon as you no longer see flour to keep the batter airy.
- Testing: Use a toothpick to check for doneness. It should come out with a few moist crumbs, not raw batter.
- Cooling: Let brownies cool completely in the pan. This helps set the texture and makes cutting easier.
How to Make Delicious Pumpkin Spiced Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree (canned or fresh)
- 3/4 cup (95g) all-purpose flour
- 1/2 cup (45g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (90g) chocolate chips (optional)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes for prep and 25-30 minutes for baking. After that, let them cool for a bit before indulging—totaling around 1 hour. Perfect for a cozy evening treat!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
2. Melt the Butter:
In a microwave-safe bowl or on the stove, melt the unsalted butter. Let it cool for a few minutes while you get your other ingredients ready.
3. Mix Sugar and Eggs:
In a large mixing bowl, whisk together the granulated sugar and eggs until the mixture is smooth and slightly fluffy. This helps create a light texture!
4. Add Wet Ingredients:
Add the melted butter, vanilla extract, and pumpkin puree to your egg-sugar mix. Stir everything together until it’s well combined and creamy.
5. Sift the Dry Ingredients:
In another bowl, sift together the all-purpose flour, cocoa powder, baking powder, salt, and pumpkin spices (cinnamon, ginger, nutmeg, cloves) to ensure everything is evenly mixed.
6. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet mixture. Use a spatula to gently fold everything together until just combined. Make sure not to overmix to keep your brownies nice and fudgy!
7. Add Chocolate Chips (Optional):
If you’re feeling indulgent, fold in the chocolate chips for extra gooey brownie goodness.
8. Bake the Brownies:
Pour the brownie batter into the prepared pan, spreading it out evenly. Bake in your preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center; it should come out with a few moist crumbs.
9. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. Once cooled, cut them into squares and serve them as they are, or add a dollop of whipped cream or a scoop of vanilla ice cream for that extra touch!
10. Enjoy Your Treat!
Now that you’ve made your delicious Pumpkin Spiced Brownies, enjoy them with friends, family, or simply savor them by yourself. Happy baking!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can definitely use fresh pumpkin! Just make sure to cook it first (boiling or roasting works), then mash it until smooth before measuring out 1/2 cup for the recipe.
How Can I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them! Just wrap individual pieces in plastic wrap and place them in a freezer bag for up to 3 months.
Can I Substitute the All-Purpose Flour with Gluten-Free Flour?
Absolutely! You can use a gluten-free all-purpose flour blend as a 1:1 substitute. Just make sure it contains xanthan gum for best results. Your brownies will still be moist and delicious!
What Can I Use Instead of Eggs for a Vegan Version?
You can replace each egg with a flaxseed egg. To make one, mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This will help bind the ingredients together in your brownies!
