Pumpkin Brownies
Pumpkin Brownies offer a moist, flavorful treat combining rich chocolatey notes with warm cinnamon and pumpkin. Perfect for fall gatherings or cozy afternoons, these brownies are a delightful twist on classic desserts, appealing to both pumpkin lovers and chocolate enthusiasts alike.
Ingredients
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch square pan.
- Sift together the flour, baking powder, salt, and cinnamon. Add the instant mashed potato flakes.
- Melt the butter. Stir in the sugar, egg, canned pumpkin, and vanilla until well blended.
- Add the sifted dry ingredients and chopped nuts to the wet mixture. Stir until combined.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before cutting into squares and serving.
Tips & Substitutions
For an extra moist brownie, consider adding a tablespoon of yogurt or applesauce to the batter. If you're out of butter, coconut oil is a great substitute. For a gluten-free version, replace all-purpose flour with a gluten-free flour blend. Don't skip the nuts; they add a lovely crunch that complements the pumpkin flavor beautifully.
Serving Suggestions
These pumpkin brownies are delightful on their own, but they can be served warm with a drizzle of caramel sauce for an indulgent treat. Pair them with a dollop of whipped cream or a scoop of Pumpkin Ice Cream for a delicious dessert. They also make a great accompaniment to coffee or tea during fall gatherings.
Storage & Reheating
Store leftover pumpkin brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. To reheat, place them in the microwave for 10-15 seconds for a warm, gooey texture, or enjoy them cold with a scoop of Pumpkin Ice Cream.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin Brownies contains roughly 357 calories, with 7g protein, 64g carbohydrates, and 8g fat. It is a good source of vitamin A (19% of the Daily Value), iron (17% of the Daily Value), and calcium (17% of the Daily Value). Note that it is relatively high in sodium, at 1152mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree instead of canned. Just make sure to cook and puree the pumpkin until smooth, and measure out 3/4 cup for this recipe. Fresh pumpkin may yield a slightly different texture, but it will still be delicious.
What can I use instead of nuts?
If you need a nut-free version, you can omit the nuts entirely or replace them with chocolate chips or dried fruit for added sweetness and texture. This keeps the brownies rich without the crunch of nuts.
Can these brownies be made vegan?
Yes, you can make these brownies vegan by substituting the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using a plant-based butter alternative. Make sure the sugar you use is vegan as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).