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Pumpkin Pie Brownies Recipe

Looking for an easy Pumpkin Pie Brownies recipe? Learn how to make Pumpkin Pie Brownies using healthy ingredients.


Submitted by soxgreen

Makes 8 servings



When autumn rolls around your sweet tooth starts asking tough questions. Brownies? Or pumpkin? Pumpkin? Or brownies? Instead of having a sweet tooth mutiny, call a ceasefire with this luscious concoction: a brownie base with pumpkin in the batter and then pumpkin pie filling poured on top and baked together in perfect harmony. Studded with chocolate chips, this makes a perfect treat for Halloween. from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz and Terry Hope Romero

Recipe Ingredients for Pumpkin Pie Brownies

4 oz bittersweet chocolate, melted
1 cup pumpkin, (canned or pureed; not pumpkin pie filling)
3/4 cup sugar
1/4 cup canola oil
1 teaspoon pure vanilla extract
3/4 cup flour
3/4 cup cocoa powder (Dutch)
1 tablespoon cornstarch (or arrowroot powder or tapioca flour)
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup pumpkin, (canned or pureed)
2 tablespoons cornstarch (or arrowroot powder or tapioca flour)
1/2 cup rice milk (or other nondairy milk)
1/3 cup sugar
1 teaspoon pure vanilla extract
1/4 teaspoon ground ginger
14 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 pinch of ground allspice
1/4 cup chocolate chips (just a handful)

Recipe Directions for Pumpkin Pie Brownies

  1. Preheat oven to 350 F. Grease a 0-inch springform pan, or use a 9-inch square pan, preferably lined with parchment paper.

  2. To make the brownie layer:

  3. Melt the chocolate.

  4. In a large mixing bowl, mix together the pumpkin, sugar, oil, and vanilla. Sift in the flour, cocoa powder, tapioca flour, baking soda, and salt and stir to combine, then mix in the melted chocolate.

  5. To make the pumpkin layer:

  6. Mix all the ingredients in a large mixing bowl and stir until thoroughly combined.

  7. To assemble:

  8. Use a spatula to spread the brownie layer mixture into the prepared baking pan, taking care to bring the batter to the edges of the pan. Pour the pumkin layer over it, leaving a little room at the edges if you can. Bake for 30 minutes, until the pumpkin layer looks fairly firm (a little jiggling is okay) and has cracked at the edges a bit.

  9. Let the brownies cool for 20 minutes and then transfer the pan to the fridge to set for at least an hour and a half. Once set, decorate with chocolate chips, slice into wedges, and serve.

Categories

Chocolate, Dessert, American, Thanksgiving, Bake, Vegetarian

Nutrition Facts
Serving Size 150.5g
Amount Per Serving
Calories
380
Calories from Fat
127
% Daily Value*
Total Fat
14.1g
22%
Saturated Fat
5.3g
26%
Trans Fat
0.0g
Cholesterol
4mg
1%
Sodium
138mg
6%
Potassium
423mg
12%
Total Carbohydrates
64.1g
21%
Dietary Fiber
7.1g
28%
Sugars
39.2g
Protein
5.0g
Vitamin A 168% Vitamin C 4%
Calcium 10% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
  Good points
  • Very low in cholesterol
  • Low in sodium
  • High in manganese
  • Very high in vitamin A
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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