Oh dear.
Emily’s and my new home is quickly becoming the “hang out after work” place for a lot of our friends. Maybe it has something to do with the fact that they know we will always have food? In any case, this new trend works out great; it means more taste testers!
Today, in preparation for whomever might happen to show up tonight after work, I made brownies.
Pumpkin brownies.
Chocolate pumpkin brownies.
Above, topped with my favorite Ice Cream Recipe – {no heavy cream or eggs}
Sweet pumpkin, rich chocolate, and creamy vanilla. What more could you possibly ask for? Except maybe a fork.
And a napkin.
Chocolate Pumpkin-Pie Brownies
Print This Recipe
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Ingredients
- 1/2 cup unsweetened cocoa powder
- 1 cup ww pastry or white, spelt, or oat flour
- 1/2 tsp baking powder
- 1/2 tsp plus 1/8 tsp salt
- 1 1/3 cup sugar or xylitol (or 1 c maple syrup or agave: it’ll be a bit less cakey with liquid sweetener)
- pinch uncut stevia, or 2 more tbsp agave or sugar
- 1 cup canned pumpkin (or pureed pumpkin or sweet potato)
- 6 tbsp oil (You can omit, but be warned: the brownies will be gummy)
- 4 tbsp milk of choice
- 2 tsp pure vanilla extract
- 1 cup chocolate chips (not optional)
Instructions
Preheat oven to 330 F. Combine dry ingredients, and mix very well. Combine wet ingredients, then mix into dry. Pour into a greased 8-inch pan. Cook for about 23 minutes. I’m not sure why this is the case, but these brownies seem to taste ten times sweeter if you don’t eat them for at least two hours after they come out of the oven!
Emily and I have been alone in the house with the brownies all day. I’m afraid there might not be any left by the time my friends arrive. Poor friends; I told them there’d be brownies.
I need an excuse to explain all these missing brownies…
What about: My little brother came by with his entire football team, and they ate all the brownies before I got a chance to stop them. That’s a good excuse, right? Only, I don’t have a little brother. Does someone want to lend me a little brother? I promise I’ll give him back!
P.S. My leftover pumpkin will be used for this: Homemade Pumpkin Pie Breakfast Cereal.
It’s still one of my favorite breakfasts!
Samara says
I want to make this tomorrow! Can i use coconut sugar?:)
Maresa says
Made them. I made the dough, tasted it and thought…. I don’t think I like it. Then I baked it and waited a few hours as suggested and LOVED them. Thanks you taking the time to share these tasty treats! Perfect texture!
Sarah says
I made these and after baking for nearly 40 min they still weren’t done. I used oat flour and cane sugar. I took them out of the oven, and they came out goopy. Any ideas?
Unofficial CCK Helper says
Just let them sit in the fridge overnight and they magically firm up perfectly! You want them underdone when you take them out because then they “set” like fudge and are not dry.
kay says
thank you for this lovely recipe……i make these once a week now that fresh pumpkin is in season – even my 27 year old son loves them – & he’s not into healthy ! thank you once again… kay, athens, greece
Victoria says
Has anyone actually made these and reviewed them? I read a lot of comments about “gotta make these” and “these look great”, and way too many about the poster having a little brother, but after reading a couple of dozen posts I got tired of looking for an actual review. Anyone???
Victoria says
Oops, I didn’t realize that this website publishes their comments oldest first, and by the time I finally worked my way down to the newest ones I got the answers I was looking for. But I cannot figure out how to cancel my original. 🙂 Will report back after I’ve made these.
Rachel says
I used sweet potato and can’t wait to try them when they cool! Do you have to store these in the refrigerator or can I keep them out on the counter?
Susana says
Does anyone have calorie info on these? They are so yummy!
Lauren says
I love the idea of your recipes and I think have made a couple successfully, but these and the zucchini brownies, I can’t seem to get the cooking time down. Could it be different oven temperatures? The zucchini ones ended up being really runny and I am now going on 33 mins for these pumpkin ones and they are still very liquidy. Any ideas?
Melissa says
Hi Lauren. I wanted to post to your question. I just made these and doubled the recipe. Used almond flour, vegetable oil. Pumpkin. When I went to put my oven on 330, it went into convection mode. I kept testing it and putting it on for 15 min times three times. After initial baking time. It kept coming out moist on the bottom. Finally at the end of the last 15 minutes I just took it out and waited another half hour to cool, then cut it up still warm. It tastes really good. But I don’t think I will make it again. I have had trouble in the past making cakey texture desserts. I made this in a Pyrex large oblong dish. Something about the glass and the temperature and the timing not right. I followed the ingredients. I added two tablespoons of almond butter after I finished the can of pumpkin. Too much work for me. Thank you Katie, I enjoy your other recipes. The pumpkin snack cake and the bean brownies come out perfect. As does the coconut butter which makes anything come alive with flavor with a low glycemic index. Although I do have consistency issues with the coconut butter as well. Comes out more liquid. Adding two, then one tablespoon of coconut oil. I may add none the next time. See what that does. Then hardened, then warm up and it’s fine. Just this cakey issue. My bad.
MPbusyB says
HI Lauren. I made these last night and had the same problem with the time. After all the pulling out to check, leaving them in a hot oven with the temperature off, turning the oven back on, putting them back in, I think I finally landed on baking them closer to 45 minutes at 350. I could see how the top got progressively baked so that was how I decided when to stop baking them. Someone else left a comment about using a glass baking dish (which is what I used), and I agree that that might lengthen baking time for these. Also, although I used the 8-inch recommended baking dish, my brownies are deeper than how CCK’s look in her pictures, so maybe that has something to do with the baking time too.
I am not an everything-pumpkin person so I added sweetened dried cranberries, walnuts and white chocolate chips to the batter. And because these were called Chocolate Pumpkin Pie Brownies, I added cinnamon, nutmeg and ginger as well. They are very fudgy and gooey. But I would rather have my pumpkin-loving kids taste test them to decide if I keep the recipe.
Linda says
Thank you for asking about the two ingredients. I was unclear, too, and I also didn’t want to be the first dummy.
Hannah says
Hi Katie,
I have made these a few times, and for some reason they take almost 20 minutes longer to bake than the recipe states. Any idea why this could be? They are delicious and gooey and wonderful, but at 23 minutes of baking, they are almost completely raw, with only the edges cooked.
Julie Dove says
Oven calibration? Climate?
Ashley says
I made these last night and I have to say they are one of the best brownies I have ever made. I used a little over half whole wheat flour and the rest white flour. I used only 1 and 1/3 cup of sugar. I used melted smart balance in place of oil. I used a cup of chocolate chips, mixing most into the batter and saved some to sprinkle on top. I think this will be my go to brownie recipe from now on! I can feel a little better about having an extra because they’re whole wheat, vegan, and have a ton of pumpkin. I can’t even taste the pumpkin! I wonder if these would still be good by subbing even more pumpkin for the oil/fat. Will have to try next time. Sweet potato sounds great too!
Danielle says
Hi! I’ve made this recipe many many times, I really love it! I was wondering if it can be frozen… Would it be the same afterwards?
Thank you for all the amazing recipes!
Suzanne Banks says
It says to bake for only 23 minutes. I think it takes a lot longer….
Alexis says
Do you have the nutrition info?
Lauren says
Katie, I realize this may be a very silly question, but I have to ask, so forgive me.
Do these brownies taste like pumpkin or is the pumpkin used as a substitute for other ingredients, a binder for example? I’m wondering because I’d like to try them, but my significant other doesn’t “love” pumpkin, so I am wondering about the taste…
Thanks so much!
Jason Sanford says
I haven’t made these in years so don’t remember, but if you want to be sure the brownies won’t taste like pumpkin, I can vouch for Katie’s “Tinder Brownies” and also of course the black bean ones 🙂
Heidi says
Hi, Katie,
I’ve never had a problem with any of your recipes, but for some reason with this one, I had to bake them about twice as long as the recipe said. I mixed them up according to directions using syrup instead of sugar. Baked them 35 min at 330, then jacked the oven up to 350 and baked them 13 more min. I would describe them as “just set”. After the initial 23 min, the sides were starting to cook but the top looked exactly the same as when I put them in. I have an oven thermometer so I’m sure the temp was right. I live in Bozeman, Montana so maybe it was the altitude? Not sure. But I’m sure they’ll be delicious!
Dani B says
These are literally the best brownies I’ve ever had! I make them in a mini muffin tin so I can call them 2 bite brownies. All about portion control with these lil morsels!