Pumpkin Pie Brownies Recipes

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PUMPKIN BROWNIES



Pumpkin Brownies image

A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices.

Provided by CroqueMadame

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 16

Number Of Ingredients 14

¾ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
¾ cup butter, melted
1 ½ cups white sugar
2 teaspoons vanilla extract
3 eggs
¼ cup cocoa powder
½ cup semi-sweet chocolate chips
½ cup pumpkin puree
½ cup chopped walnuts
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  • In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
  • Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  • Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  • Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 28.8 g, Cholesterol 57.8 mg, Fat 13.9 g, Fiber 1.4 g, Protein 3 g, SaturatedFat 7.1 g, Sodium 182 mg, Sugar 22.2 g

PUMPKIN BROWNIES



Pumpkin Brownies image

Chocolate and pumpkin pair up to make a family-favorite fall dessert. These pumpkin brownies are fantastic for parties and picnics. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 16

1 cup sugar
3/4 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup canola oil
2 large eggs, room temperature
1 teaspoon vanilla extract
PUMPKIN BATTER:
1 cup sugar
1 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice
1/4 teaspoon baking soda
3/4 cup canned pumpkin
2 large eggs, room temperature

Steps:

  • Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides; grease paper. In a large bowl, whisk sugar, flour, cocoa, salt and baking soda. In a small bowl, whisk oil, eggs and vanilla; stir into dry ingredients just until moistened. , For pumpkin batter, in a large bowl, combine sugar, flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk pumpkin and eggs; stir into dry ingredients just until moistened. Spread half the cocoa mixture into prepared pan (layer will be thin). Drop half the pumpkin mixture by tablespoonfuls over top; gently spread to cover most of brownie mixture. Drop remaining pumpkin and cocoa mixtures by tablespoonfuls over pumpkin layer. Gently spread and swirl. , Bake until a toothpick comes out clean, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.

Nutrition Facts : Calories 189 calories, Fat 7g fat (1g saturated fat), Cholesterol 37mg cholesterol, Sodium 165mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.

PUMPKIN-BROWNIE SWIRL PIE



Pumpkin-Brownie Swirl Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 17

1 stick unsalted butter, plus more for the pie plate
1 12-ounce bag semisweet chocolate chips
2/3 cup packed light brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
For the pumpkin filling:
1 cup pure pumpkin puree
1 cup heavy cream
1 large egg
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
Vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350 degrees F. Butter the bottom and side of a 91/2-inch deep-dish pie plate. Make the brownie filling: Heat the butter, chocolate chips and brown sugar in a medium saucepan over medium heat, whisking occasionally, until the butter and chocolate are melted. Remove from the heat. Whisk in the eggs, one at a time, then the vanilla, whisking until smooth. Whisk in the flour, cocoa powder, baking powder and salt until combined.
  • Pour about one-third of the brownie batter into the prepared pie plate; set aside the remaining batter. Bake until just starting to set and the top is shiny, about 20 minutes.
  • Meanwhile, make the pumpkin filling: Combine the pumpkin puree, heavy cream, egg, granulated sugar, flour, pumpkin pie spice and salt in a medium bowl; whisk until smooth.
  • Pour the pumpkin filling over the warm brownie layer. Stir 1 tablespoon water into the remaining brownie batter, then spoon the batter (in about 6 scoops) onto the pumpkin filling. Use the back of the spoon to pull the brownie batter into the pumpkin filling and create a swirled pattern. Bake until the pie is set, 40 to 45 minutes. Transfer to a rack and let cool completely. Serve with vanilla ice cream.

EASY PUMPKIN BROWNIES



Easy Pumpkin Brownies image

Serve these brownies with whipped topping or frost them with a cream cheese frosting. Garnish with candied corn or sprinkle some chopped walnuts on top of the frosting.

Provided by Karen From Colorado

Categories     Dessert

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup vegetable oil
4 eggs
2 cups sugar
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees (176 celsius).
  • Grease and flour a 9 x 13 inch baking pan.
  • Mix together pumpkin, oil, eggs, and sugar with an electric mixer.
  • Stir in the remaining ingredients.
  • Pour into prepared pan.
  • Bake for 30 minutes, or until center springs back when touched.
  • Serve with whipped topping or frost with a cream cheese frosting.
  • Garnish with candied corn or sprinkle with nuts if desired.

Nutrition Facts : Calories 599.8, Fat 30.1, SaturatedFat 4.4, Cholesterol 105.8, Sodium 384.3, Carbohydrate 77.8, Fiber 1.3, Sugar 51, Protein 6.9

PUMPKIN PIE BLONDIES



Pumpkin Pie Blondies image

A pumpkin butterscotch brownie with a pie crust twist.

Provided by NJmom

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 18

Number Of Ingredients 13

cooking spray
1 (9 inch) prepared pie dough, thawed if frozen
¼ cup butter at room temperature
1 cup brown sugar
2 eggs
1 (15 ounce) can pumpkin puree
1 ¼ cups all-purpose flour
1 tablespoon pumpkin pie spice
½ teaspoon baking soda
½ teaspoon salt
1 (11 ounce) package butterscotch chips
½ (2.25 ounce) package chopped pecans
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Prepare a 9x13-inch pan with cooking spray.
  • Mold the pie crust to fit the pan. It may be thin in some spots; that's ok, just try to get it as even as possible.
  • Beat butter and brown sugar together with an electric mixer in a large bowl until smooth. Beat 1 egg into the butter until completely blended; repeat with the second egg.
  • Mix flour, pumpkin pie spice, baking soda, and salt together in a separate bowl. Add to pumpkin mixture and beat to combine. Fold butterscotch chips and pecans into the mixture; pour into the pie crust.
  • Bake in preheated oven until a knife inserted in the center comes out clean, 25 to 35 minutes. Dust with confectioners' sugar.

Nutrition Facts : Calories 279.4 calories, Carbohydrate 37.3 g, Cholesterol 25 mg, Fat 12.7 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 7 g, Sodium 255.4 mg, Sugar 24.5 g

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