These pumpkin brownies are a tasty twist on the classic treat! They are rich, fudgy, and packed with delicious pumpkin flavor, making them perfect for fall.
Honestly, I can’t resist the combo of chocolate and pumpkin—it’s like a sweet hug! I love serving them warm with a scoop of ice cream on top. Yum!
Key Ingredients & Substitutions
Unsalted Butter: Using unsalted butter allows you to control the salt in the recipe. If you’re in a pinch, you can substitute with coconut oil or even margarine, but the texture may change slightly.
Pumpkin Puree: Canned pumpkin puree is convenient, but you can use homemade puree if you like! Just roast and blend fresh pumpkin. If you’re looking for a lower-calorie option, try using mashed bananas or applesauce instead.
Cream Cheese: This adds a creamy texture and richness. If you want a lighter option, try Greek yogurt or vegan cream cheese if you’re dairy-free. Just remember it may alter the flavor a bit.
Spices: The spices here (cinnamon, nutmeg, ginger, cloves) really enhance the pumpkin flavor. If you don’t have all of them, you can use pumpkin pie spice as a substitute! It’s a mix of these spices that captures that cozy fall flavor.
How Do I Get a Perfect Swirl in My Brownies?
Getting a beautiful swirl just takes a little patience! After layering your brownie and pumpkin mixes, here’s how to achieve that stunning marbled look:
- First, pour in half of the brownie batter, then scoop dollops of the pumpkin mixture on top.
- Spread the remaining brownie batter on top, but don’t worry about covering the pumpkin completely.
- Take a knife or skewer and gently swirl it through the layers, creating a figure-eight pattern.
- Just be careful not to over-mix; you want to see distinct swirls!
This technique not only looks great but also allows the flavors to mix wonderfully while baking! Enjoy making your Pumpkin Brownies deliciously beautiful!
Delicious Pumpkin Brownies Recipe
Ingredients You’ll Need:
For the Brownie Base:
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup semisweet chocolate chips (optional)
For the Pumpkin Swirl:
- 1 cup canned pumpkin puree
- 1/2 cup cream cheese, softened
- 1/3 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
How Much Time Will You Need?
This Pumpkin Brownies recipe requires about 15 minutes of preparation and around 35 to 40 minutes of baking time. Allow some additional time for cooling, as it’s best to let the brownies cool completely before cutting into them. In total, you’re looking at a little over 1 hour to enjoy your delicious treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Prepare a 9×9 inch baking pan by lining it with parchment paper or greasing it lightly to prevent sticking.
2. Make the Brownie Batter:
In a microwave-safe bowl, melt the unsalted butter and then stir in the granulated sugar until everything is well combined. Next, add the eggs one at a time, mixing thoroughly after each addition. Finally, stir in the vanilla extract until smooth.
3. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, salt, and baking powder. Gradually mix the dry ingredients into the wet mixture until just combined. You can fold in the chocolate chips at this point if you’re using them.
4. Prepare the Pumpkin Swirl:
In another bowl, combine the pumpkin puree, softened cream cheese, 1/3 cup granulated sugar, and the spices (cinnamon, nutmeg, ginger, and cloves). Mix until everything is smooth and well-blended.
5. Assemble the Brownies:
Pour half of the brownie batter into the prepared baking pan, spreading it evenly. Then, add spoonfuls of the pumpkin mixture over the brownie batter. Once that’s done, pour the remaining brownie batter on top, spreading it carefully.
6. Create Swirls:
Use a knife or a skewer to gently swirl the pumpkin mixture with the brownie batter, creating a marbled effect. Be careful not to over-mix as you want to see distinct swirls of pumpkin batter.
7. Bake the Brownies:
Place the pan in the preheated oven and bake for about 35 to 40 minutes. To check if they are done, insert a toothpick in the center—it should come out with a few moist crumbs but not wet batter.
8. Cool and Slice:
Allow the brownies to cool completely in the pan, on a wire rack. Once cool, slice them into squares and serve. Enjoy the deliciousness of your pumpkin brownies!
These rich, fudgy pumpkin brownies are perfect for fall or any time you crave a seasonal chocolate treat. Enjoy!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain canned pumpkin puree, as pumpkin pie filling contains added sugars and spices that could alter the brownies’ flavor and sweetness. If you do substitute, reduce the sugar in the recipe accordingly!
How Do I Store Leftover Brownies?
Once they are completely cooled, store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. Just remember to wrap them well!
Can I Make These Brownies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure your cocoa powder is also gluten-free, as some brands may contain traces of gluten.
How Do I Achieve a Fudgier Texture?
For fudgier brownies, try reducing the baking time slightly or adding an extra egg yolk. You could also increase the amount of butter or chocolate chips for a richer result.