Pumpkin Brownies

READY IN: 1hr 15mins
Recipe by ratherbeswimmin

Reminiscent of pumpkin bread except with chocolate.

Top Review by Swiss Chocolate

These are very tasty and moist brownies. I used half a cup of egg substitute instead of the eggs and added vanilla extract instead of the spices (trying to make them closer to "normal" brownies). I also reduced the sugar to 3/4 cups, and they were still quite sweet, at least for my taste. Great healthier alternative to brownies that doesn't sacrifice taste.

Ingredients Nutrition


  1. Position oven rack in the lower third or the oven; preheat oven to 350°.
  2. Butter and flour a 9-inch square baking pan; set aside.
  3. In a bowl, whisk the cocoa powder, flour , cinnamon, baking powder, nutmeg, and salt until well combined; set aside.
  4. In a big bowl, cream the brown sugar and butter using an electric mixer on medium speed; continue beating until the mixture is a pale brown and thick, about 5 minutes.
  5. beat in the eggs one at a time, adding the second only after the first is thoroughly incorporated.
  6. Add in the canned pumpkin and continue beating at medium speed until smooth and creamy, about 3 minutes.
  7. With a wooden spoon or rubber spatula, stir in the flour just until incorporated; do not beat.
  8. Pour the batter into prepared pan, spreading it gently to the corners.
  9. Bake for 30 minutes, or until a pick comes out clean; set pan on a wire rack to cool for at least 30 minutes.
  10. Cut brownies into 16 squares while they are still in the pan.
  11. Carefully remove them with an offset spatula.
  12. Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
  13. *May add one of the following with the pumpkin: 2 teaspoons vanilla extract, 1 teaspoon maple extract, 1 teaspoon rum extract and/or ¾ cup of any of the following: chopped pecans, chopped walnuts, semisweet chocolate chips, white chocolate chips.

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