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Fudgy brownie and pumpkin pie combine for this delicious fall treat. A layer of rich chocolate brownie on the bottom pairs perfectly with a creamy pumpkin pie layer on top. Every bite really delivers the best of both worlds when you crave something chocolatey but with a classic pumpkin spice twist. When you want your dessert table to wow your guests pumpkin brownies feel both familiar and surprising all at once.
I first made these when my daughter insisted on both brownies and pumpkin pie for Thanksgiving dessert. Now my friends message me every October just to ask if I am bringing them again.
Ingredients
- Unsalted butter: for richness and dense texture opt for good quality butter as it makes the brownie base extra fudgy.
- Dark chocolate: use bars over chips for better melting go for 50 to 70 percent cocoa to balance the sweetness.
- Granulated sugar: for sweetness and structure always measure carefully for consistent results.
- Large eggs: provide moisture and help the brownie set at a fudgy consistency use the freshest eggs for best results.
- All purpose flour: gives structure and just enough crumb sift before using if needed.
- Cocoa powder: gives deeper chocolate flavor Dutch process makes a fudgier brownie sift if lumpy.
- Salt: enhances all the flavors select fine or kosher salt.
- Pumpkin puree: for real pumpkin flavor use pure pumpkin not pumpkin pie filling check the ingredient list so there are no added spices or sweeteners.
- Evaporated milk: for creaminess and structure choose brands without additives for a silkier pumpkin layer.
- Brown sugar: deepens the pumpkin flavor and gives caramel notes opt for soft and moist sugar not hardened lumps.
- Egg: makes the pumpkin layer firm yet creamy use a fresh egg since it helps set properly.
- Vanilla extract: ties all the flavors together pure extract is best for full flavor.
- Cinnamon: brings the signature pumpkin spice use fresh ground for the boldest spice hit.
- Nutmeg: offers warmth and complexity grate whole nutmeg if possible.
- Ginger powder: adds a subtle zing try to use a recently opened jar for the freshest taste.
- Ground cloves: for deep spicy undertones a little goes a long way.
- Cornstarch: thickens the pumpkin layer sift it if you notice any clumping for a silky finish.
Step-by-Step Instructions
- Prepare the Pan:
- Line a square baking pan with aluminum foil letting extra hang over the edges for easy removal. Lightly grease the foil so nothing sticks after baking.
- Make the Brownie Layer:
- In a large bowl microwave butter and chopped chocolate in bursts on medium power stirring until smooth and glossy. Cool slightly then whisk in eggs sugar and vanilla until blended and glossy. Gently fold in flour cocoa powder and salt with a spatula until just combined for a dense chewy base.
- Mix the Pumpkin Layer:
- In a separate bowl whisk pumpkin puree evaporated milk brown sugar egg vanilla and spices including the cornstarch until very smooth and no lumps remain. Take your time to make sure the mixture is velvety.
- Assemble the Layers:
- Spoon the brownie batter into the prepared pan and smooth into an even base. Gently spoon the pumpkin batter over top spreading softly to avoid disturbing the bottom layer. Do not pour from above as this can mix the layers together.
- Bake and Cool:
- Bake in a moderately low oven for fifty minutes until the pumpkin layer mostly sets but gently wobbles when nudged. Remove the pan from the oven and allow to cool completely in the pan.
- Chill and Slice:
- Transfer the cooled brownies to the fridge for at least two hours so the pumpkin layer firms up. Use the foil overhang to lift brownies from the pan then cut on a cutting board with a sharp knife wiping the blade after each slice.
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My favorite ingredient is freshly grated nutmeg because it brings so much warmth to every bite. One year my niece helped stir in the spices and her laughter filled the kitchen while the scent of cinnamon and cloves made the house smell like the holidays.
Storage Tips
After cooling store pumpkin brownies in an airtight container in the fridge. Keep wax or parchment paper between layers if stacking to prevent sticking. For longer storage you can freeze them in single layers wrapped well for up to three months and thaw overnight in the fridge before serving.
Ingredient Substitutions
If you prefer less sweetness switch out dark chocolate for semi-sweet or even bittersweet chocolate. For dairy free brownies use a vegan butter and coconut evaporated milk instead of dairy. If you need to skip eggs flaxseed meal with water works as a binder in both layers but the texture will be a bit less classic.
Serving Suggestions
These brownies are perfect straight from the fridge but they are extra delicious with a dollop of whipped cream or a drizzle of caramel sauce. For a dinner party set each square on a small dessert plate dust with cocoa powder or cinnamon and add a few toasted pecans for crunch.
History and Inspiration
Pumpkin brownies take the best elements of American fall desserts and combine them in one stunning bite. The tradition of pumpkin pie at Thanksgiving and the love for brownies at any family gathering make this layered treat a true celebration of comfort baking. I discovered the recipe while looking for ways to bring both a traditional and a new dessert to our table.
Recipe FAQs
- → How do I achieve clean, even layers?
Spread the chocolate and pumpkin components gently in the pan, layering carefully to avoid mixing. Chill thoroughly before cutting for sharp, defined layers.
- → Can I use canned pumpkin pie filling?
It is best to use pure pumpkin puree, not canned pie filling, to ensure the right texture and flavor balance in the pumpkin layer.
- → Is it possible to make a larger batch?
Yes, double the ingredients and bake in a 9x13-inch pan. Adjust baking time as needed and check layers are set with a slight wobble.
- → How should the brownies be stored?
Keep them in an airtight container in the refrigerator for up to five days to maintain freshness and the creamy texture of the pumpkin layer.
- → Can different types of chocolate be used?
Both dark and semi-sweet chocolate work well. Choose between 50-70% cocoa for a richer or sweeter flavor, depending on preference.
- → Why is chilling important after baking?
Chilling allows the pumpkin layer to set fully, resulting in clean slices and a stable dessert bar texture.