Delicious soft baked spiced chocolate pumpkin brownies! These are easy to make and perfect for holiday gifts. Everyone loves brownies, but these have pumpkin and pumpkin pie spice added to the batter.
This post is sponsored by Canon USA.
These are fool-proof chocolate pumpkin brownies, amazing on their own and so easy to customize. The pumpkin taste is subtle along with the pie spice and goes perfectly with the soft gooey brownies.
I love to sprinkle some flakey sea salt on these brownies and have one with an espresso, okay maybe I have two because they are on the small side!
Usually around fall and holiday time is when people begin to think about gift giving. During this strange time though when distance is a part of everyday life for now, handing out sweet treats can be a bit difficult.
That doesn’t mean that we should ignore it so creating sealed packages of these chocolate pumpkin brownies is a great way to still put a smile on someone's face. Don’t forget to add a printed copy of the recipe to each bag so the lucky recipient can make even more brownies.
Make sure to visit this fantastic Canon In The Kitchen eBook for many more quality recipes!
I’ve been using my Canon PIXMA Printer a lot since I got it. As someone who cooks in the kitchen everyday, it can get a bit tedious always having to refresh my screen and follow along with a recipe. Printing it out makes the process so much easier.
Making Chocolate Pumpkin Brownies
- Flour- All purpose is perfect to use.
- Chocolate- Semisweet chocolate chips are best to use. I usually always use Ghirarrdelli chocolate chips or Guittard if possible. Both are great chocolate to bake with
- Cocoa powder- 100% pure cocoa powder is needed and not the kind of cocoa powder used for hot chocolate. That can have added sweeteners and other ingredients that we don’t need for our chocolate pumpkin brownies.
- Pumpkin pie spice-
- Sugar- This recipe calls for equal amounts of white and brown sugar which gives the flavor a little bit of a caramel taste.
- Eggs-
- Vanilla extract-
- Pumpkin- Canned pumpkin is perfect as long as it’s just pumpkin puree and not pumpkin pie mix. Just like the cocoa powder differences, pumpkin pie filling has other ingredients added to it.
Baking Your Brownies
You’ll need an 8 x 8 inch baking pan lined with parchment paper. This will make releasing the chocolate pumpkin brownies from the pan after baking so much easier.
Check the brownies after 30 minutes by gently pressing down in the center. It should feel firm and not wet. Once your brownies are out of the oven, leave them to cool for at least 30 minutes or they won’t slice cleanly.
If you prefer a warm brownie, especially with some vanilla ice cream on top, just place one on a plate and microwave for 10 seconds.
Tips For Making the Best Brownie
- Always use high quality ingredients, especially the chocolate and the butter! I like mine really dark and rich so I usually go with at least a 72% cocoa chocolate.
- Melt the butter and chocolate together over a low heat. Chocolate is very sensitive to heat and can burn easily.
- When lining your baking pan, leave an overhang of parchment paper for easy lifting out the brownies after they cool.
- Sprinkle with sea salt for an extra special flavor on the taste buds.
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