Creamy pumpkin pie meets super fudgy brownies in these incredibly decadent treats!
With Thanksgiving come up fast, these pumpkin pie brownies are absolutely perfect to add to your dessert spread! You have a nice layer of creamy pumpkin pie right on top of a super fudgy brownie. I mean.. Seriously? It doesn’t get any better than that, does it?
This week I am a crazy lunatic. I have so much to do in so little time!! Between Thanksgiving baking, birthday party food making AND baking, I know I’m going to burn myself out. I’ve been party planning like a mad woman for the past few weeks because Saturday is my little man’s SECOND birthday party! I can’t even believe it. This is craziness. I’ll be sure to share some photos with you guys from the party because the decorations are ADORABLE! (If you follow me on instagram, you already saw a preview!)
Anyways, back to these pumpkin pie brownies.. The pumpkin pie layer is ultra creamy and full of flavor. As I mentioned in this post, I despise pumpkin recipes that don’t taste like pumpkin (obviously, I’m sure everyone thinks the same) so I was sure to use a heavy hand plus a very heavy hand of spices! Be sure to add your spices in by taste as I really love mine jam packed with spicy deliciousness.
And the brownie layer.. Well, first, I think I think I have to come clean about something.. Hi, my name is Jessica and I’m a brownie addict. Okay, now that I got that off of my chest.. No, seriously though, I’ve been on such a brownie kick lately and I can’t stop. Two posts ago were these absolutely amazing cookies and cream frosted brownies using the same brownie recipe (as usual – I just can’t part with this recipe!). I’m on a roll!
Chocolate and pumpkin when used together are such an incredible flavor combination, so you know these pumpkin pie brownies have to be unbelievable!
Pumpkin Pie Brownies
Ingredients
*Brownies*
- 10 tablespoons unsalted butter
- 1 1/4 cups sugar*
- 1/2 cup plus 2 tablespoons cocoa powder
- 2 tsp dark cocoa powder optional*
- 1/4 cup dark cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon pure vanilla extract
- 2 eggs
- 1/2 cup all-purpose flour
*Pumpkin Pie Layer*
- 1/3 cup brown sugar
- 2 tbs granulated sugar
- 1 egg
- 1 cup canned pumpkin puree NOT pumpkin pie filling
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp ginger
- 1/2 cup evaporated milk or heavy cream
Instructions
- Preheat oven to 325 degrees. Line an 8x8" or 9x9" pan with parchment paper, set aside.
- Place butter, cocoa and sugar in a large microwave-safe bowl and microwave for about 1 minute and 30 seconds, or until butter is melted. Mix everything together until smooth. Add in eggs and vanilla and mix until smooth. Pour in the flour and mix until completely combined. The batter will be very thick. Pour batter in prepared pan and spread into an even layer. Bake for 20 minutes. They will NOT look done but will be going back into the oven. Allow brownies to cool in pan for 20 minutes or until warm to the touch, not hot. During this time, prepare pumpkin pie layer and preheat oven to 425 degrees.
- In a large bowl, beat both sugars and egg until combined. Stir in pumpkin puree and spices until smooth. Pour in evaporated milk and mix until completely combined. Pour mixture over slightly cooled brownies and spread into an even layer. Place pan into 425 degree oven. After 15 minutes, turn oven down to 350 degrees and bake for 22-25 minutes or until top is set. (If it's a tiny bit wiggly, that's okay.) Allow bars to cool completely in pan at room temperature for about 2 hours and then place covered in refrigerator for at least 30 minutes before serving so they're not too soft.
- Pumpkin pie brownies will stay fresh for up 5 days stored covered or in an airtight container in the refrigerator.
Notes
*If adding the 2 tsp of dark cocoa powder, add 1 extra tablespoon of granulated sugar to the batter.
Pumpkin Pie layer recipe adapted from How Sweet Eats, originally adapted from Simply Recipes.
OMG delicious! Look at how moist that is! I prefer pumpkin in dessert, but for some reason I hate eating it in a savory way. It’s too sweet to be savory!!!
And I love that brownie recipe too, it’s totally no fail and comes out every time. It has also become my default brownie recipe! 😀
I totally agree! Savory pumpkin honestly grosses me out lol
Hello! I just bought the ingredients to make these brownies and the ingredients list includes crushed oreos but the instructions doesn’t mention when/where to add them. Help? Thanks.
The ingredients list dark cocoa twice, my store only had regular cocoa powder so i need to omit the dark. How much cocoa total do i add to the batter? Confused!