It’s that time of year again.
You can suddenly see your breath, raking leaves is added to the “to do” list, and scarves and big sweaters become everything again.
Arguably to thousands of busy students and coffee drinking office workers, the highlight of September is the return of all things pumpkin spice.
If you’re like me, pumpkin spice drinks, candy and baking makes crisp cold Calgary days much more bearable.
Pumpkin Spice Brownies are the pumpkin spice baking launch point you’ve been waiting for. They’re soft and sweet, indulgent but can be made bite size so you still have room for your PSL.
- 3/4 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup melted butter
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 3 eggs at room temperature
- 1/4 cup cocoa powder
- 1/2 cup chocolate chips
- 1 cup pumpkin purée
- 1 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp nutmeg
- One – Preheat oven to 325 degrees and grease a rimmed pan or casserole dish.
- Two – The first step is making the dough which will later be divided into two sections- pumpkin and chocolate. Mix together your flour, baking powder and salt in a small bowl. Set aside for now.
- Three – Melt your butter and beat with sugars. Add in vanilla and eggs until just combined.
- Four – Using a spoon, slowly add in the flour mixture until combined. Do not beat or over mix. Pour half of the batter into a separate bowl.
- Five – In one bowl, stir in the cocoa powder and chocolate chips. And in the other bowl stir in the pumpkin and spices.
- Six – Pour the chocolate dough into the prepared pan and smooth with a spatula or icing spreader. Once smooth, gently and evenly pour the pumpkin batter on top.
- Seven– Bake for 40-45 minutes until a toothpick comes out clean. Let rest for at least 20 minutes before cutting and serving.
- Use white chocolate chips for a sweeter twist and more of an emphasis on the pumpkin.
- For thicker brownies use a smaller baking pan, or for shorter brownies go for a larger pan. Brownies baked in a 9×12 pan are pictured here!
- Cooking longer will give you a crunchier brownie, where as shorter cooking time will give you more of a cake texture.
- Crumbs left in the pan? Sprinkle over ice cream.