These Pumpkin Spiced Brownies bring together chocolatey goodness and warm pumpkin flavors, making them perfect for fall! They’re moist, rich, and just the right amount of sweet.
Honestly, who can resist brownies? Add pumpkin, and it’s like a cozy hug in dessert form! I love enjoying them with a cup of hot cocoa. Perfect for a chilly day! ☕️
Key Ingredients & Substitutions
Butter: Unsalted butter is a must for controlling the salt flavor in your brownies. If you’re in a pinch, you can use coconut oil or vegetable oil instead, but the texture will be slightly different.
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the right consistency and flavor. You can also make your own by baking fresh pumpkins! If you’re looking for a lighter option, try using unsweetened applesauce.
Chocolate: I love adding chocolate chips for extra chocolatey goodness. If you’re dairy-free, opt for dairy-free chocolate chips. You could even swap them out for white chocolate or butterscotch chips for a twist!
Pumpkin Pie Spice: If you don’t have pumpkin pie spice, mix 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger. You could also use chai spice for a different flavor profile.
How Do You Get the Fudgy Texture Just Right?
The secret to these brownies being fudgy lies in how you handle your ingredients and baking time. Here’s how to nail that texture:
- Melt the butter on low heat to keep it smooth, as overheating can change its properties.
- Don’t overmix your batter after adding the flour. Mix it just until you no longer see dry flour.
- Keep an eye on the baking time. Start checking at 30 minutes. You want a few moist crumbs on your toothpick when you poke the center.
- Let the brownies cool completely in the pan. This helps set the texture for that fudgy bite. Cutting too soon can make them fall apart.
By following these tips, you’ll make delicious pumpkin spiced brownies that everyone will enjoy!
How to Make Pumpkin Spiced Brownies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp pumpkin pie spice (or mix of cinnamon, nutmeg, ginger, cloves)
- Optional: 1/2 cup chocolate chips or chopped nuts
How Much Time Will You Need?
This yummy recipe takes about 15 minutes to prep and around 30-35 minutes to bake. Plus, you should allow some cooling time before slicing. So, set aside about 1 hour total to make these delicious brownies.
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 350°F (175°C). While it heats up, grab a 9×9 inch baking pan and line it with parchment paper, or you can just grease it well with some butter or cooking spray. This helps in taking the brownies out easily later on!
2. Melt the Butter:
In a medium saucepan, melt the butter over low heat. This will keep it smooth and help avoid any burning. Once melted, take it off the heat, and stir in both granulated sugar and brown sugar until it’s all well combined. You’ll want this to be creamy and cohesive.
3. Mix in the Wet Ingredients:
Next, beat the eggs into the mixture one at a time. Then, stir in the vanilla extract and pumpkin puree until everything is smooth. The pumpkin adds amazing moisture and flavor!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice. Make sure there are no lumps for a nice texture!
5. Combine Wet and Dry Ingredients:
Now, gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined. Don’t overmix; a few lumps are okay! If you want some extra sweetness and flavor, fold in the chocolate chips or nuts at this stage.
6. Bake the Brownies:
Pour the brownie batter into the prepared pan and smooth out the top with a spatula. Bake in your preheated oven for about 30 to 35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs (not wet batter!).
7. Cool and Slice:
Once baked, take the brownies out of the oven and let them cool in the pan for a little while. Then, carefully lift them out using the parchment paper and let them cool completely on a wire rack. This will help them set and make for easier slicing.
8. Serve and Enjoy!
After cooling, cut the brownies into squares and they’re ready to serve! Enjoy these delightful pumpkin spiced brownies with friends or family, or keep them all to yourself (we won’t tell!).
These brownies will be rich, fudgy, and bursting with cozy pumpkin spice flavors—perfect for any fall gathering or just a sweet treat at home!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
No, it’s best to use pure pumpkin puree in this recipe. Pumpkin pie filling contains additional sugars and spices, which could alter the flavor and texture of your brownies.
Can I Substitute the Eggs in This Recipe?
Absolutely! If you’re looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce per egg or 1/4 cup of yogurt. This helps maintain moisture and works perfectly in 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 also refrigerate them for longer freshness, but they’ll be at their best if enjoyed at room temperature!
Can I Freeze These Brownies?
Yes! To freeze, let the brownies cool completely, then wrap them tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw overnight in the fridge before enjoying them again!
