Description
A rich and fudgy pumpkin spice brownie recipe. These homemade pumpkin spice brownies are perfect for fall baking, offering a delicious blend of pumpkin and warm spices. Enjoy these chewy pumpkin spice brownies as a delightful dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine the melted butter and granulated sugar.
- Beat in the eggs one at a time, then stir in the vanilla extract and pumpkin puree.
- Mix in the pumpkin pie spice and salt.
- In a separate bowl, whisk together the flour and cocoa powder.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- If using, stir in the chocolate chips.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. For fudgy pumpkin spice brownies, do not overbake.
- Let the pumpkin spice brownies cool completely in the pan before cutting into squares.
Notes
- For gluten-free pumpkin spice brownies, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
- For vegan pumpkin spice brownies, use a vegan butter substitute and flax eggs (4 flax eggs: 4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit for 5 minutes).
- Ensure your pumpkin puree is not pumpkin pie filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200
- Sugar: 25g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg