Pumpkin Brownies (Edit recipe)

20 recipes
|
19 followers

It’s not technically fall yet – but it is in our house! Of course I’ve decorated the place, bought everything pumpkin flavored, and already started planning our family Halloween costumes! Pumpkin is one of my fav things to highlight in recipes this time of year and these Pumpkin Brownies really hit the spot! I used the most unique spice pack from Primal Palate to create these luscious treats and the flavor profile turned out perfect! These were chewy, chocolatey, and of course oozing pumpkin vibes! The perfect amount of crunchy, melty, and spicy!

Share

Save

Original Recipe

PREP TIME

25 minutes

COOK TIME

40 minutes

INGREDIENTS

16

Serves: 9

Ingredients

1 - 15 oz Pumpkin Purée, canned
3 Eggs
1.75 cups All Purpose Flour
1 cup Milk Chocolate Chips (No Sugar Added) - Lakanto
0.5 cup Brown Sugar
0.5 cup Granulated White Sugar
0.3 cup Vegetable Oil
0.25 cup Butter, Salted
3 Tbsp Sugar-Free White Chocolate Chips
1 tsp Vanilla Extract - Primal Palate
1 tsp Baking Powder
1 tsp Cinnamon Sugar Cookie Blend - Primal Palate, divided
1 tsp Pumpkin Pie Spice - Primal Palate
0.5 tsp Cocoa Powder
0.5 tsp Cinnamon, Ground
0.25 tsp Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 350 ℉ and line a 9-inch baking pan with parchment paper, then lightly grease it.
The next thing you'll want to do is start melting your chocolate. I don't have a double boiler saucepan, so I just used a saucepan with about an inch of water in it. I brought that to a gentle boil and then placed an oven safe glass bowl snug over the top to melt my milk chocolate chips and butter. On medium low, stir continuously as the chocolate melts. Once melted, set aside until ready to use.
In a large bowl whisk the sugars, vanilla, and eggs until combined.
Next add in flour, salt, baking powder, cinnamon sugar cookie spice, and vegetable oil. Stir until a you get a batter consistency, then divide between two bowls.
Pour the melted chocolate into one of the bowls, then add in the cocoa powder. Stir to combine.
In the other bowl, pour in the can of pumpkin, ground cinnamon, and pumpkin pie spice, then stir to combine.
Add the brownie batter to prepared baking pan, then the pumpkin in another layer.
Using a knife or rubber spatula, swirl the two batters together.
Top brownies with white chocolate chips and bake until a toothpick inserted in the center comes out mostly clean, about 40 minutes.
Allow brownies to cool for about 5 minutes in the pan, then carefully lift them out by grabbing the sides of the parchment paper.
Move to baking rack to cool for another 10 minutes or so before attempting to cut into even squares. Enjoy!

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	420
Fat:	23 g
Carbohydrates:	53 g
Protein:	5 g
Cholesterol:	15 g
Sodium:	130 mg
Fiber:	8 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.