Pumpkin brownies are one of my favorite fall treats to bake because I am a huge pumpkin pie fan and like just about any dessert that gets those delicious pumpkin spice flavors into it. I first make Pumpkin Brownies with Pecans a couple of years ago, and I’ve been making them ever since. Unlike regular brownies, these don’t have any chocolate in them. What they do have a chewy, fudgy texture that is a lot like that of brownies or blondies, and a great pumpkin flavor. The brownies use canned pumpkin (or homemade pumpkin puree) to provide a moist, dense base for the bars, and are seasoned with cinnamon, ginger, nutmeg and cloves. Chopped pecans add some texture and crunch to the bars, and contrast well with the pumpkin. They’re faster and easier to make than pumpkin pie – not to mention that they’re more portable and easy to share – so they’re a great snack to whip up on a fall day.
The bars are easy to make, but since it’s an unusual recipe, I’ve put together a step-by-step video (that I hope will be one of the first of many to come) showing the process of how to make Pumpkin Brownies from start to finish. Don’t forget to check out the full recipe from the original post so that you can try baking a batch yourself, too!