The Pumpkin Spice Brownie Recipe You Never Knew You Needed
Autumn was always my favourite time of year. The way the trees seemed to erupt with hues of red, orange, and yellow, the rustling and crunching sound of the leaves under my shoes, and the abundance of chipmunks and squirrels gathering their acorns to burrow for the colder months.
I loved the way that the whole vibe of life just changed as soon as Autumn arrived. People went slower, the days were shorter, and there seemed to be more time for cosy movies than there was during the summer. (Even though all days have 24 hours in them.) It was just about the feeling.
I loved the smell of autumn too. I used to joke around with my mom that they had to find a way to bottle it so I could spray it whenever I wanted. Autumn smelt like cosy, warm, and safe. The cinnamon dancing with nutmeg, 2-stepping with pumpkin, and tango-ing with pumpkin pie spice. The scent of autumn was awakening, invigorating, and irresistible. (If you were to go outside though the scent was more muddy, wet grass and dead leaves, but we’re not talking about that scent.)
But one thing I loved even more than the way the leaves blanketed the ground, or the way the bare trees seemed to be a constant reminder that we sometimes have to shed layers in order to really thrive and grow, or even the way the colours seemed to magically explode, creating the most perfect art that ever existed, was my mom’s pie spice brownies. It can’t get better than pumpkin and chocolate, can it?
Mom made these pumpkin spice brownies year after year. My friends would come over after school just to have a taste. She was famous for them. She was so good at melting the two bold flavours into one spectacular dessert. They were mouthwatering, and as soon as the pan was done, we were all begging her to make more! We couldn’t get enough! And, when she was feeling really adventurous, she would chop up nuts and allow us to put a scoop on top of our brownies with a drizzle of her homemade chocolate sauce!
Mom doesn’t bake anymore as she’s older and tired. But she passed the iconic recipe down to me, and today I’m spilling the tea and giving it to you! (Your welcome.) You’ll find below an impeccable recipe, instructions, and then some tips on how to ensure that your batch of pumpkin spice brownies are epic like moms’ were.
Pumpkin Spice Brownie Recipe
Ingredients for Brownies
- 1 cup of unsweetened pumpkin puree
- ½ cup of unsalted melted butter
- 1 cup of brown sugar packed
- ½ cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of all-purpose flower
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 1 teaspoon of pumpkin pie spice
Ingredients for Cream Cheese Swirl
- 8 oz. softened cream cheese
- ¼ cup of granulated sugar
- 1 egg
- 1 teaspoon of vanilla extract
How to Make the Best Brownies for Fall
- Preheat the oven to 350F and grease a 9×13-inch baking pan.
- In a large mixing bowl, combine the pumpkin puree, melted butter, brown sugar, and granulated sugar and mix until smooth.
- Add the eggs and vanilla extract and mix well.
- In a separate bowl, whisk the flour, cocoa powder, baking powder, baking soda, salt, and pumpkin pie spice.
- Gradually add the dry ingredients to the wet ingredients and stir until combined, but be cautious not to overmix.
- In another bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- Pour half of the brownie batter into the prepared pan and spread it evenly.
- Drop spoonfuls of cream cheese mixture over the brownie mixture and gently swirl with a knife to create the marbled effect.
- Oour in the remaining brownie batter and smooth.
- Bake for 30-35 minutes.
- Allow to cool in the pan before putting on the cooling rack (rougly 10 minutes).
- Top with caramel and chocolate sauce, chopped nuts, and chocolate chips, if you want!
Frequently Asked Questions About Pumpkin Spice Brownies
1. Is it possible to use fresh pumpkin rather than canned pumpkin puree?
Yes, of course! Make sure you cook and puree your pumpkin before measuring.
2. Can I make these brownies gluten-free?
Definitely you can! Just swap the all-purpose flour for gluten-free.
3. Can I add chocolate chips to the batter instead of on top?
Yes, of course! You can add chocolate chips, chopped nuts, raisins, or whatever other flavours you enjoy most in a brownie.
Tips to Ensure Your Brownies Are Spectacular
Following the above recipe will give you amazing brownies, but if you make sure you follow the tips below, it will be even more epic, guaranteed.
- Always make sure your baking ingredients are fresh. This will make a huge difference in the flavour.
- Don’t overmix the brownie batter, as it could make the brownies more dense.
- Always make sure to measure each ingredient accurately.
- Use parchment paper in your brownie pan instead of greasing it for an even easier way of getting them out without ruining them.
Swaps You Can Make in Pumpkin Spice Brownies
Mom’s pumpkin spice brownies come with a bunch of swaps you can make if you’re in a pinch and need an ingredient or even for health reasons.
- Pumpkin pie spice: swap with 1 teaspoon of each: cinnamon, nutmeg, ginger, and allspice.
- Cream cheese; swap with Greek yoghurt (same measurement).
- Granulated sugar in cream cheese swirl—switch with powdered sugar for a smoother texture.
- Chocolate chips: explore other flavours like white chocolate chips, butterscotch chips, etc.
The Takeaway
Autumn is the perfect time to bake, and these pumpkin spice brownies are exceptional. They have a fantastic texture, they’re pretty simple to make, and they’re delicious each and every time. Also, you can dress them up a bit with chopped nuts and chocolate or butterscotch sauce. They’re amazing, and we’re sure you’re going to adore them too!
