October 21, 2014

Pumpkin Spice Brownies

Yesterday, I whined about how I never bake anymore and then I blamed Pinterest and the general food-blogging population.

However, over the the weekend, I started baking.  First, pumpkin cookies.  Then, I came up with a brand new recipe.  I used a basic brownie recipe that I've adapted from Rachael Ray magazine and I changed it up for this pumpkin-loving season.  

I have 3 giant cans of pumpkin to use.  I always buy a lot when given the opportunity because you never know when the mood for pumpkin desserts will strike.  I was thinking about what I could make and I thought of brownies.  I didn't want to rip off a recipe that had already been done over and over again, so I searched Pinterest and Google to see if there was already a recipe out there.  There were a couple and they fit directly into the two categories I mentioned yesterday.  There was something vegan, with xylitol and almond meal or something and then there was 1 can of pumpkin + one box of brownie mix.
Mmmmm, right?

Here's a real pumpkin brownie recipe that is quick to whip up and is fudgy and decadent enough to impress.

Pumpkin Spice Brownies with Cream Cheese Frosting
makes an 8x8 pan

2 T. butter, softened
4 T. cocoa powder
1/2 cup pumpkin
1 t. vanilla
2 eggs
3/4 cup sugar
1 cup flour
1/2 T. pumpkin pie spice
1/2 cup chocolate chips

With a mixer, combine the butter, cocoa powder, pumpkin, vanilla, eggs, and sugar.  Mix on low until combined.  Hand mixer or stand mixer will work best, but you can use a big wooden spoon too, if the butter is soft enough. Stir in the flour and pumpkin pie spice until everything is well-combined.  Fold in the chocolate chips.

Pour into a greased 8x8 pan and bake at 350 degrees for about 30 minutes.  Check the center with a toothpick after 25 minutes.

Allow to cool and then frost with Cream Cheese Frosting, or a frosting of your choice.  If you use cream cheese in the frosting, be sure to store the brownies in the fridge.

1 tub of whipped cream cheese (8 oz.)
1/2 cup butter, softened (1 stick)
1 t. vanilla
about 3 cups powdered sugar (I don't like giving exact numbers on the sugar.  You know the consistency you want.)
1 T. meringue powder (Optional, but will help the frosting harden.  Found in the wedding aisle at Wal-Mart)

Cream the butter and cream cheese together, using a hand mixer or the whisk on a stand mixer.  Add the vanilla.  Then, add the sugar until you reach the consistency you want.  Add the meringue powder last.


  1. Making these for my next tailgate!!! Yay for getting your baking mojo back. Also? There's a wedding aisle at your Walmart? You've got yourself a fancy Walmart!!!! Haha

  2. Those look yummy! I'd be interested in having your adapted regular brownie recipe, too!

  3. These look fabulous and fudgy, which is important to me in a brownie. Pinning.

  4. Yum!! I love the combination of chocolate and pumpkin - so many people are grossed out by that! Topping it with cream cheese can only possibly make it better, too.

  5. I have a can of pumpkin to use and I've been trying to decide what to do. Pumpkin brownies sound good but I was also thinking pumpkin oatmeal snack balls (if such a thing actually exists.) I'm all about snacking. My email is estherdavison@gmail.com since I'm a no-reply blogger and I haven't fixed it.

  6. Oh my stinking goodness! These sound SO GOOD!!!!

  7. I hate brownies, but these... these I could love!

  8. Pumpkin and chocolate were just meant to be. By far one of my favorite flavor combos.

    I don't know why some recipe sites/blogs/whatever feel the need to post really weird vegan recipes with weird unobtainable ingredients. 99.9% of my baking is vegan and I never use any of that crap.


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