Pumpkin Brownies: The Fall Treat You Never Knew You Needed

Okay, so is anyone else in full-on pumpkin spice mode? Like, I can’t walk into a store without smelling that sweet, cozy aroma and just losing it. I mean, it’s fall, right? So, I decided to whip up something that combines my two all-time faves: fudgy brownies and creamy pumpkin pie. Spoiler alert: it’s a game-changer.

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, let’s hit the grocery store together, yeah?

– Butter: Gotta grab half a cup of that unsalted goodness, cut into about 8 pieces. Just makes melting easier!
– Dark Chocolate: Four ounces, finely chopped. I like to use the fancy stuff — makes a difference.
– Sugar: One cup of granulated sugar. Yes, that much.
– Eggs: You’ll need two large ones, whisked.
– Flour & Cocoa powder: Half a cup of all-purpose flour and two tablespoons of cocoa powder. This combo is key, trust me!
– Salt: Just a pinch—like 1/4 teaspoon or whatever.
– Pumpkin Puree: One cup, but don’t be that person who uses the whole can!
– Evaporated Milk: Same deal as the pumpkin—just one cup.
– Another Egg: Yup, just one more.
– Vanilla Extract: A teaspoon. Always adds that extra magic.
– Brown Sugar: Gotta have half a cup of that sweet stuff.
– Spices: Dude, this is where it gets cozy: 1 tsp cinnamon, 1/4 tsp nutmeg, a dash of ginger and clove (like 1/8 tsp each).
– Cornstarch: Just one tablespoon—it’s like magic dust for texture!

So Here’s Why I Make This Constantly

Okay, story time! So, every year, my fam and I have this epic bake-off (like, think the Hunger Games but with cookies and pies). One year, I decided to combine brownies and pumpkin pie, and it was like a light bulb went off. People were fighting over the last piece! My aunt was like, “Where’s this recipe been all my life?” and I kinda just giggled. Ever since then, I can’t stop making these bad boys. Fall isn’t fall without them, ya know?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

Another beautiful shot because we can’t get enough!

The One Trick That Changes Everything

Okay, listen up—when you’re melting that chocolate and butter, DO NOT just throw them in the microwave willy-nilly. It’s all about the double boiler method. Seriously. You get that silky smooth texture and avoid burnt chocolate disasters. Just put a heat-safe bowl over a simmering pot of water and stir until it’s all melted and beautiful. Trust me, it’s a game changer!

Don’t Mess This Up (My Top Tips)

1. Check your brownies early—like at 45 minutes. I’ve had some gooey disasters because I got distracted (thanks, TikTok).

2. Let them cool in the pan before cutting—your patience will be rewarded!

3. If you mess up the layering (it happens), just swirl it all together. It’ll still taste amazing.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if by some miracle, you have leftovers (I’m skeptical), just pop them in an airtight container and store in the fridge. They’ll last about a week, but let’s be real—good luck keeping them around that long. They’re like little pumpkin treasures.

If You Liked This, You’ll Probably Like These Too

– Chocolate Chip Pumpkin Muffins: Honestly, these are pure heaven.
– Pumpkin Cheesecake Bars: Like, what even is life without cheesecake?
– Salted Caramel Brownies: Okay, don’t even get me started—absolute bliss.

So, what’s your go-to fall treat? I’m always looking for new ideas to add to my baking chaos! 🍂🧡

Pumpkin Brownies

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Pumpkin Brownies are the ultimate fall dessert, blending fudgy chocolate brownies with a creamy layer of pumpkin pie. This delightful treat offers a perfect balance of rich cocoa and warm spices, making it an irresistible addition to your autumn baking repertoire.

Author: XXXXX
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Yield: Serves 12 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1/2 cup unsalted butter (cut into 8 pieces)
4 ounces dark chocolate (finely chopped)
1 cup granulated sugar
2 large eggs (whisked)
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt
1 cup pumpkin puree
1 cup evaporated milk
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger powder
1/8 teaspoon ground cloves
1 tablespoon cornstarch

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Instructions

Preheat the oven to 325F (170C). Line an 8×8 inch pan with aluminum foil and lightly grease it.
In a saucepan, melt the unsalted butter and dark chocolate over low heat, stirring until smooth. Remove from heat and stir in granulated sugar and whisked eggs until combined.
Fold in flour, cocoa powder, and salt until just mixed. Pour the brownie batter into the prepared pan.
In a separate bowl, mix pumpkin puree, evaporated milk, an egg, vanilla extract, brown sugar, cinnamon, nutmeg, ginger powder, ground cloves, and cornstarch until smooth.
Carefully pour the pumpkin mixture over the brownie batter.
Bake for approximately 50 minutes or until set. Allow to cool before slicing into squares.