Fudgy Pumpkin Brownies

$The ingredients for fudgy pumpkin brownies are simple and easy to find. Here’s what you need: - 1 cup pumpkin puree (canned or fresh) - 1/2 cup unsweetened cocoa powder - 1/2 cup all-purpose flour - 1 cup granulated sugar - 1/4 cup brown sugar, packed - 1/2 cup unsalted butter, melted - 2 large eggs - 1 teaspoon vanilla extract - 1/2 teaspoon baking powder - 1/2 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger) - 1/4 teaspoon salt - 1/2 cup chocolate chips (optional, for extra fudginess) Each ingredient plays a key role in creating rich and delicious brownies. Pumpkin puree adds moisture and a lovely flavor. It makes the brownies soft and fudgy. Cocoa powder gives the brownies a deep chocolate taste. It pairs well with pumpkin. All-purpose flour helps bind everything together. It gives structure to each brownie. Granulated sugar and brown sugar provide sweetness and enhance the chewy texture. Unsalted butter adds richness. It also helps the brownies bake evenly. Eggs help the batter rise. They create a nice, fluffy texture. Vanilla extract gives a warm flavor that complements the chocolate. Baking powder acts as a leavening agent. It makes the brownies light and airy. Pumpkin pie spice brings in warmth. It adds a hint of spice to the brownies. Salt balances the sweetness. It enhances all the flavors in the recipe. Chocolate chips are optional but highly recommended. They add extra fudginess and richness. Gather these items to make your fudgy pumpkin brownies. Enjoy the process of baking and the delightful aroma that fills your kitchen! 1. Preheat your oven and prepare the baking pan. Start by setting your oven to 350°F (175°C). This is the perfect temp for fudgy brownies. Next, get a 9x9-inch baking pan. Grease it lightly and line it with parchment paper. Let some paper hang over the sides. This makes it easy to lift out the brownies later. 2. Mixing wet ingredients together. In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk them together until you see a smooth mixture. This step is key for a fudgy texture. 3. Combining dry ingredients. In another bowl, sift together the cocoa powder, flour, baking powder, pumpkin pie spice, and salt. The sifting helps the dry ingredients mix well and keeps the brownies light. 4. Folding dry into wet ingredients. Gradually fold the dry mix into the bowl with the wet ingredients. Mix until just combined. Be careful not to overmix, or your brownies may turn out cakey. If you love chocolate, gently fold in the chocolate chips at this stage. 5. Pouring batter into the baking pan. Pour the brownie batter into your prepared pan. Use a spatula to spread it evenly. This helps the brownies bake evenly. 6. Baking and checking for doneness. Place the pan in the preheated oven. Bake for 25 to 30 minutes. To check if they are done, insert a toothpick into the center. It should come out with a few moist crumbs. This means your fudgy brownies are ready! Follow these steps closely, and you’ll have delicious fudgy pumpkin brownies in no time! To keep your brownies fudgy, don’t overbake them. Bake until a toothpick shows a few moist crumbs. Use a 9x9-inch pan for even baking. A darker pan may cook faster than a lighter one. Avoid overmixing your batter. Mix just until the dry and wet ingredients blend. This keeps the brownies dense and fudgy. If you see streaks of flour, stop mixing. Always choose high-quality chocolate. A rich chocolate adds depth to your brownies. I recommend using semi-sweet or dark chocolate chips. Ensure your pumpkin puree is fresh. Canned puree works well, but homemade gives a brighter flavor. Look for pure pumpkin, not pumpkin pie filling. Use room temperature eggs for better mixing. Cold eggs can cause lumps in the batter. Take them out of the fridge about 30 minutes before mixing. {{image_2}} You can change the flavor of your fudgy pumpkin brownies easily. Here are some fun ideas: - Adding nuts or different types of chocolate chips: Nuts like walnuts or pecans add crunch. You can also try dark chocolate or white chocolate chips for a twist. - Incorporating spices like cinnamon or cloves: If you love spice, add more cinnamon or a pinch of cloves. This will boost the warm flavors. - Swapping for gluten-free flour options: Use gluten-free flour blends to make these brownies safe for gluten-free eaters. They will still taste great! How you serve your brownies can change the experience. Here are some tasty ideas: - Pairing with ice cream or whipped cream: A scoop of vanilla ice cream or a dollop of whipped cream on top makes it extra special. The cold cream contrasts with the warm brownie. - Adding a chocolate ganache drizzle: A simple chocolate ganache drizzle adds glam. Just melt chocolate with cream and pour it over the brownies. - Serving warm vs. cooled: Warm brownies are soft and gooey. If you wait for them to cool, they will be more set and easier to cut. Store your fudgy pumpkin brownies at room temperature. Place them in an airtight container. This keeps them fresh for up to three days. If you want them to last longer, keep them in a cool, dry place. Avoid exposing them to heat or sunlight. For long-term storage, you can freeze the brownies. Wrap each brownie in plastic wrap and then place them in a freezer bag. They stay good for up to three months. When you want to eat them, just remove them from the freezer. Let them thaw at room temperature for about an hour. You can also reheat them in the oven at 350°F for about 10 minutes. This makes them warm and gooey again, just like fresh out of the oven. How can I tell when my brownies are done? You can check if your brownies are done by inserting a toothpick into the center. If it comes out with a few moist crumbs, your brownies are ready. If it has wet batter, bake them a little longer. Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just make sure to cook and puree it well. It should be smooth and not too watery. Canned pumpkin works well too, for a quick option. What can I substitute for eggs in this recipe? You can replace each egg with 1/4 cup unsweetened applesauce or 1/4 cup mashed banana. These options keep the brownies moist and add a bit of natural sweetness. Why are my brownies cakey instead of fudgy? Cakey brownies can happen if you overmix the batter or add too much flour. Be gentle when folding in the dry ingredients, and measure your flour carefully. What should I do if my brownies are too sweet? If your brownies are too sweet, try adding a pinch of salt or serving them with a side of unsweetened whipped cream. This can help balance the sweetness. Can I make these brownies dairy-free? Yes, you can make these brownies dairy-free. Use a dairy-free butter substitute or coconut oil instead of unsalted butter. For chocolate chips, choose dairy-free options. This blog covered all you need to bake the perfect pumpkin brownies. You learned about key ingredients like pumpkin puree and cocoa powder. I explained step-by-step how to prepare and bake your brownies. You also picked up tips for making them fudgy and flavorful. With different variations and serving ideas, you can make this treat your own. Store them properly for the best taste. Enjoy your baking adventure and savor each delicious bite!$

Indulge in the ultimate fall treat with these fudgy pumpkin brownies! This easy recipe combines rich cocoa and creamy pumpkin puree to create a deliciously moist dessert. Perfect for gatherings or a cozy night in, these brownies are sure to impress. Don't miss out on the chance to elevate your dessert game—click through to explore this simple yet decadent recipe and enjoy every bite!

Print Recipe Pin Recipe

Ingredients

1 cup pumpkin puree (canned or fresh)

1/2 cup unsweetened cocoa powder

1/2 cup all-purpose flour

1 cup granulated sugar

1/4 cup brown sugar, packed

1/2 cup unsalted butter, melted

2 large eggs

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/2 teaspoon pumpkin pie spice (or mix of cinnamon, nutmeg, and ginger)

1/4 teaspoon salt

1/2 cup chocolate chips (optional, for extra fudginess)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9x9-inch baking pan with parchment paper, allowing some to hang over the sides for easy removal.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Whisk until smooth and well combined.

Add the pumpkin puree, eggs, and vanilla extract to the butter-sugar mixture. Whisk until fully incorporated and smooth.

In a separate bowl, sift together the cocoa powder, flour, baking powder, pumpkin pie spice, and salt.

Gradually fold the dry ingredients into the wet ingredients. Mix until just combined, being careful not to overmix. If using, gently fold in the chocolate chips.

Pour the brownie batter into the prepared baking pan and spread evenly.

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).

Once baked, remove from the oven and let the brownies cool in the pan for about 15 minutes. Then, use the parchment overhang to lift them out of the pan and cool completely on a wire rack.

Cut into squares and serve.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 16 pieces

- Presentation Tips: Dust with powdered sugar or drizzle with a simple chocolate ganache for an elegant finish. Serve with a scoop of vanilla ice cream on the side for extra indulgence!