These Pumpkin Spiced Brownies are a delicious mix of rich chocolate and cozy pumpkin flavors. The warm spices make them perfect for a chilly day!
Honestly, who can resist brownies? I like to top mine with a sprinkle of powdered sugar for that extra touch. They’re great for sharing, or you know, just keeping for myself! 😄
Key Ingredients & Substitutions
Unsalted Butter: This helps control the salt level in your brownies. If you’re in a pinch, you can use margarine or coconut oil instead. I often prefer coconut oil for a subtle extra flavor.
Granulated Sugar: White sugar gives sweetness and moisture. You can substitute brown sugar for a richer taste, or use coconut sugar for a healthier option.
Pumpkin Puree: This is the star of the show! Make sure it’s pure pumpkin and not pumpkin pie filling. If you can’t find it, you can use applesauce for a different fruity twist.
All-Purpose Flour: This forms the base of your brownies. For a gluten-free option, almond flour or a 1:1 gluten-free baking blend works well.
Cocoa Powder: Unsweetened cocoa is essential for that brownie flavor. If you’re out, you could use Dutch-processed cocoa, but it may alter the texture slightly.
Spices: The mix of spices is key for that pumpkin flavor. If you don’t have all the spices, pumpkin pie spice can be a great substitute—just use about 2 teaspoons.
How Do I Ensure My Brownies Are Moist and Not Overbaked?
Getting the baking time just right is crucial for fudgy brownies! Here’s how to nail it:
- Set a timer for 25 minutes, but check them a few minutes early. You want a toothpick inserted into the center to come out with a few moist crumbs.
- Remember that they will continue to cook a little as they cool, so it’s okay if they’re slightly underbaked.
- Let them cool completely in the pan before cutting. This helps them firm up and keeps them rich and fudgy.
How to Make Pumpkin Spiced Brownies
Ingredients You’ll Need:
For the Brownies:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (120g) pumpkin puree
- 3/4 cup (95g) all-purpose flour
- 1/4 cup (25g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- Optional: white icing or glaze for drizzling on top
How Much Time Will You Need?
This recipe will take approximately 10 minutes for prep and 25-30 minutes for baking, plus some time to cool. So, you’re looking at about 45-50 minutes to have these delicious brownies ready to enjoy!
Step-by-Step Instructions:
1. Preheat and Prepare:
First things first! Preheat your oven to 350°F (175°C). While that’s heating up, grab an 8×8 inch (20×20 cm) baking pan. Line it with parchment paper for easy removal and cleanup, or just grease it lightly with a bit of butter or cooking spray.
2. Melt the Butter:
In a medium saucepan, melt the unsalted butter over low heat. Once it’s melted, take it off the heat and stir in the granulated sugar until it’s all combined. This mixture should look smooth and shiny.
3. Mix in the Wet Ingredients:
Next, beat in the eggs one at a time, making sure they’re well mixed in before adding the next. Then, add the vanilla extract and pumpkin puree, and mix until everything is nice and smooth.
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, and all those lovely spices (cinnamon, nutmeg, ginger, and cloves) until they are well blended.
5. Mix It All Together:
Now, gradually add the dry ingredients to the wet pumpkin mixture. Stir gently until everything is just combined. Be careful not to overmix; that will keep your brownies tender!
6. Bake the Brownies:
Pour the batter into your prepared baking pan and spread it out evenly. Pop the pan into the preheated oven and bake for 25-30 minutes. Keep an eye on it—when a toothpick inserted into the center comes out with just a few moist crumbs, they’re ready!
7. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. Once they’re cool, you can drizzle some white icing on top if you like. Finally, cut them into squares and serve them up! Enjoy the delicious, moist pumpkin flavors!
Can I Substitute the Pumpkin Puree with Another Ingredient?
Yes! If you’re out of pumpkin puree, you can use applesauce for a different flavor, or even mashed bananas for a unique twist. Keep in mind that both substitutes will change the final taste slightly.
How Do I Store Leftover Brownies?
Store any leftover brownies in an airtight container at room temperature for up to 3 days. If you prefer, you can refrigerate them for up to a week; just let them come to room temperature before serving for the best texture.
Can I Freeze These Brownies?
Absolutely! Allow the brownies to cool completely, then wrap them tightly in plastic wrap and store them in an airtight freezer bag. They can be frozen for up to 3 months. Thaw them in the fridge overnight before enjoying!
What Can I Substitute for Unsweetened Cocoa Powder?
You can use Dutch-processed cocoa powder as a substitute. It will give a slightly different flavor and darker color, but it will still work well in the recipe. Avoid using sweetened cocoa, as it may alter the sweetness of the brownies.