These pumpkin brownies are a tasty treat that combines rich chocolate with the warm flavor of pumpkin. They have a chewy texture that makes them impossible to resist!
Honestly, I think they taste even better the next day, if they last that long! Pair them with a scoop of ice cream, and you’ve got a dessert that will amaze your friends and family.
Key Ingredients & Substitutions
Butter: Unsalted butter gives you control over the saltiness. If you’re looking for lighter options, you can swap it with coconut oil or a plant-based butter.
Sugar: Granulated sugar is classic for sweetness, but brown sugar can add a richer flavor. For a healthier twist, you might try using maple syrup in place of sugar, but reduce the liquid slightly.
Eggs: If egg-free, you can use flax eggs (mix 1 tbsp flaxseed meal with 2.5 tbsp water per egg) or unsweetened applesauce (1/4 cup per egg). They help bind the ingredients.
Pumpkin Puree: Canned is convenient, but homemade puree is also fabulous! If you don’t have pumpkin, sweet potato puree can work in a pinch too.
Cocoa Powder: Regular unsweetened cocoa powder is perfect, but if you want a richer chocolate flavor, use Dutch-processed cocoa powder. Avoid using sweetened cocoa to maintain the brownie balance.
What’s the Best Way to Achieve That Perfect Swirl in Brownies?
Swirling the pumpkin layer into the brownie batter is key for a gorgeous finish. The trick is to be gentle. Here’s how:
- After you dollop the pumpkin mixture onto the brownie batter, take a knife or skewer.
- Start from the outer edge and gently pull the knife through both layers, making swirls.
- Don’t overdo it! A few swirls are enough to create the marbling effect without mixing the layers completely.
This technique not only looks great but also allows for a delightful flavor combo in each bite!
Delicious Pumpkin Brownies Recipe
Ingredients You’ll Need:
For the Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
For the Pumpkin Layer:
- 1/2 cup (120g) canned pumpkin puree
- 3 tablespoons cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This lovely recipe takes about 15 minutes to prepare and 30 to 35 minutes to bake, plus some cooling time. Total time is around 1 hour. You’ll enjoy the delightful aroma filling your kitchen while these brownies bake!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper to make it easy to lift the brownies out later.
2. Prepare the Brownie Batter:
In a large bowl, pour in the melted butter and mix it with the granulated sugar until combined. It should look nice and shiny. Add the eggs one by one, mixing well after each one. Finally, stir in the vanilla extract, and you’re ready for the dry ingredients!
3. Mix the Dry Ingredients:
In a separate bowl, whisk together the cocoa powder, flour, salt, and baking powder. This helps to evenly distribute the dry ingredients and prevents clumps when mixed into the batter.
4. Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet ingredients using a spatula. Be careful not to overmix; just combine until no dry flour remains. The batter will be thick and rich!
5. Pour the Brownie Batter:
Pour the brownie batter into your prepared pan and spread it evenly across the bottom.
6. Make the Pumpkin Layer:
In another medium bowl, beat together the pumpkin puree, softened cream cheese, granulated sugar, pumpkin pie spice, and vanilla extract until smooth and well combined. This will be your delicious, creamy topping!
7. Assemble the Brownies:
Dollop spoonfuls of the pumpkin mixture over the brownie batter in the pan. Use a knife or skewer to gently swirl the pumpkin into the brownie batter for a beautiful marbled effect. Don’t worry about making it perfect—the rustic look adds charm!
8. Bake the Brownies:
Pop the pan in the oven and bake for about 30 to 35 minutes. Check for doneness by inserting a toothpick into the brownie portion—if it comes out with a few moist crumbs, they are ready!
9. Cool and Serve:
Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. After cooling, slice them into squares and serve.
These pumpkin brownies are sure to impress and are perfect for any fall gathering! Enjoy their rich flavor and cozy spices!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to cook and puree the pumpkin before using it. Roast or steam the pumpkin, then blend until smooth. You’ll need about the same amount as the canned version (1/2 cup). Just remember that fresh pumpkin can be a bit denser, so adjust the baking time slightly if needed.
Can I Substitute the Cream Cheese?
Yes! If you’re looking for a dairy-free option, you can swap the cream cheese for a dairy-free cream cheese alternative or even Greek yogurt for a tangy flavor. Just keep the quantity the same—3 tablespoons will do!
How Should I Store Leftover Brownies?
Store any leftover brownies in an airtight container in the fridge for up to 5 days. If you want to keep them longer, they freeze wonderfully! Just wrap each brownie in plastic wrap and place in a sealed bag; they can last up to 3 months in the freezer. Thaw in the fridge or at room temperature before enjoying.
Can I Add Nuts or Chocolate Chips?
Of course! Feel free to fold in some chopped nuts, like walnuts or pecans, or chocolate chips into the brownie batter for an added texture and flavor boost. Just be careful not to overload the batter—1/2 cup should be just right!
