Baking - Desserts, Recipe

Pumpkin Brownies Take Two – with Recipe!

I made a squash pasta last week and had some leftover cooked squash, so I thought it would be a good opportunity to try making the pumpkin brownies again, since pumpkin and squash are pretty similar. The squash was much more dry than the pumpkin I used in the first batch, so I wondered how it would turn out – the batter was definitely thicker – but I think it really added to the dense richness of the brownies. And squash has a bit more flavour and colour than pumpkin, which were also nice additions.

I lessened the amount of sugar and honey I had used in the first batch, and instead of making candied pumpkin seeds for the top, I just chopped up some plain ones and sprinkled them on. I decided to do that because after a day or two, the top of the first ones got quite soggy – probably from the maple dissolving back into the moist brownies.

This batch did not come out nearly as sugary sweet as the first one, which was the goal, and they were still very moist and dense. I am pretty happy with how they turned out, so I will post the recipe for you to try and you can tell me what you think. Enjoy!

Pumpkin Brownies

  • 1/2 c butter
  • 3/4 c brown sugar
  • 1 Tbsp honey
  • 2 eggs
  • 1 tsp vanilla
  • 1 cup pumpkin or squash puree
  • 1 cup flour
  • 1/2 tsp cinnamon
  • chopped pumpkin seeds
  1. Cream butter, sugar and honey.
  2. Add eggs and vanilla, mix to incorporate.
  3. Mix in pumpkin or squash puree.
  4. Combine flour and cinnamon, then fold into wet mixture.
  5. Pour into parchment lined 8″x8″ pan. Sprinkle with pumpkin seeds. Bake at 350F for 30-35 minutes.
Baking - Desserts, Decorating, Ingredient Insights

Scrummy Pumpkin Brownies

Halloween is over, and the dilemma of what to do with those leftover pumpkins is upon us. There’s soup, loaves, cookies, roasting the seeds. I decided I would try and make some pumpkin brownies. The recipe I have used in the past comes out more like a cake, and while it’s nice, it’s not very dense or chewy like a good chocolate brownie; and dense and chewy is what I wanted.  So I looked at several recipes for chocolate brownies and modified my pumpkin one in the hope that it would create a more brownie-like brownie. And I should clarify, these brownies are not just a sneaky way to use up pumpkin masked by the more popular chocolate. These brownies are all pumpkin and proud of it, there is no chocolate.

All baked, waiting to cut in and test the texture.

Most of the chocolate brownie recipes I looked at called for two eggs, and my recipe only had one, so I added an egg. I lessened the amount of flour, used brown sugar instead of white, creamed in a couple tablespoons of honey along with the sugar and butter, and I didn’t use any baking powder or soda.

I also wanted something for the top of them, since I wouldn’t be icing them, so I cooked some pumpkin seeds in maple syrup, then let them cool and harden. I chopped them up and sprinkled them on top just before baking. This was a very good addition!

Once baked, the result was pretty good. It was a little sweeter than I would have liked, but the texture was just what I had hoped for – dense and chewy. I’m going to work on tweaking the recipe a bit more before I share it, so you’ll have to use your tried and true recipes for your leftover pumpkins for now. Or chop them up and freeze them until this recipe is perfected!