Pumpkin Brownies with Pecans October 19
Is there a rule somewhere that says that brownies must be chocolate? Can something other than chocolate be the primary feature in a brownie if the resulting baked good is still brown in color, with a rich flavor and fudgy texture? I tend to think so, especially after trying these Pumpkin Brownies. These are not cakelike bars posing as brownies, but are tender, fudgy and chewy and pretty darn close to a regular brownie in texture. They have all the warm, spicy flavors of pumpkin pie, too, which makes them a great fall treat and a great alternative to pumpkin pie if you’re looking for new ways to use some up this autumn.
These are very easy to make and can be stirred up in just one bowl. One of the reasons that they are fudgy and not cake-like is that there is no leavening in this recipe (yes, it’s not a typo). If there were, the batter would rise up and aerate more, leaving a fluffier finished product. Not to worry, however: these brownies are thin and don’t taste too dense or heavy. They’re best with some nuts mixed in to give them a little bit more texture and add another layer of flavor to the finished product. I used pecans, but walnuts are a great option, too.
I also used a pumpkin-shaped cookie cutter to cut these brownies out to serve them, which is a very cute look for these treats. You can also simply cut them into bars to serve. The advantage of using a cookie cutter is, of course, that you get to eat the scraps as you prepare your brownies.
And if you do feel strongly that brownies must have some chocolate in them, feel free to stir a handful of mini chocolate chips into the batter along with the chopped pecans.
Pumpkin Brownies with Pecans
1/2 cup butter, room temperature
1 cup sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/4 tsp ground cloves
1/4 tsp salt
1 large egg
1/2 cup pumpkin puree
3/4 cup all purpose flour
2/3 cup chopped pecans
Preheat oven to 350F. Lightly grease an 8×8-inch baking dish.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
Pour batter into prepared baking dish and spread into an even layer.
Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Cool in the pan before slicing.
Makes 20 bars.
Amy Oct 19
This is exactly the recipe I’ve been looking for for weeks! Every pumpkin brownie recipe I’ve found has been chocolate-based or too cake-like..can’t wait to try it out, I’m sure it will stand up as well as every other recipe I’ve tried from your site. Thanks again!
Jen Oct 19
Looks great! Love anything pumpkin. Two quick questions:
1. Can I double recipe for a 9×13 pan?
2. Would I use 2 tsp pumpkin pie spice in place of the individual spices listed above?
Thanks a bunch! Might try these out this weekend.
Nicole Oct 19
Jen - Yes and yes. I hope you like them!
Randy Oct 19
Without the chocolate and brown color, wouldn’t they be called blondies instead of brownies?
Mimi Oct 19
Brownies, blondies. What ever you call them they look delicious.
Mimi
bakingblonde Oct 19
I love pumpkin in baked goods, my go to recipe is a pumpkin cheesecake but i love trying recipes that are quicker to whip up when needed
Steve Oct 19
Great recipe. We might try these the day before Halloween while working on the pumpkins.
Daydreams of Baking Oct 19
These look sooo awesome! I have got to try them this weekend! I even have a pumpkin fresh from the farmer’s market that will be perfect for this!
Domestic Godzilla Oct 19
Blondies with double the pumpkin! Genius! The texture of these looks great for cut-outs. Oooh, and I bet they’d be awesome with candied pecans exchanged for the plain nuts…or maybe I’m just on a candied nut kick, haha.
Jen Oct 19
I love all the pumpkin baking going on right now!
Valerie Oct 19
I love the shape of yours, but they look like they’d taste good no matter what shape they are.
Danielle Oct 20
You read my mind! I’ve been looking for a more chewy, brownie-like pumpkin bar and these sound like the perfect solution! I can’t wait to try these.
Sofia Oct 21
I made these tonight and they are delicious. So moist. I left out the cloves and added about half a cup of chocolate chips.
admanzion Oct 21
wow,they looks so delicious
Elizabeth Oct 21
I adore pumpkin cheesecake. Such a wonderful fall treat!
Yosha Oct 21
Mmmmm…that looks delicious!
Cheesecake…haven’t tried a flavour I haven’t liked!
If I had to pick I”d say mint chocolate, but I have a pumpkin cheesecake recipe waiting to be tried!!
Jenny Oct 21
These look delicious. I will be trying this recipe next!
CathyRyans Oct 21
It is so delicious I wanna eat it
Mijune Oct 22
what the f!!!!! that looks delicious!!! I want one right now. The recipe is so easy and simple too…i’m making these for halloween for sure. thanks for the idea!
Jess Oct 22
The cheesecake factory’s new red velvet cheesecake, oh my god! perfection!
Karen@Cook4Seasons Oct 24
Made these last night and they were stupendous. I used whole wheat pastry flour which I think made them a little more crumbly, but the flavor was spot on.
I cannot get enough pumpkin this time of year. On my site, I am devoting a whole week’s worth of recipes. Thanks for the inspiration!
Megan Oct 24
I tried these today….AWESOME!! Great consistency and the perfect pumpkin taste.
Jamie Oct 25
I am planning on making this this week and putting it in pumpkin icecream, what u think about that?
Ashley Oct 25
What a super awesome creation!! I’m definitely going to try them.
Bobbi Nov 7
I just made these — so yummy!
Sarah Nov 18
FINALLY!! I’ve been trying different “pumpkin brownies” and trying to fix them to be more brownie like and they just haven’t worked. They are either cake like or pie like. These are exactly what I was looking for!! I even wrote alton brown to see if he would do an episode for pumpkin brownies
Thank you so much! I found them a bit on the sweet side, would the recipe still be as brownie like if the sugar was reduced slightly?