Pumpkin Brownies


Need an activity for a rainy fall weekend with the kids?

Make Pumpkin Brownies.

It’s that simple.

You probably have all of the ingredients in your pantry and fridge, except for some canned pumpkin.

I happened to have an extra can of pumpkin from my Pumpkin Cappuccino Chip Muffin assignment a few weeks ago.

In fact, it’s so easy, my kids could’ve assembled the batter themselves.

Only 35 minutes in the oven and you’ve got moist, chocolaty Pumpkin Brownies.

The brownies tasted almost identical to my Pumpkin Muffins.  Obviously the pumpkin plays a very passive role in the overall taste of each treat.

In reality, the pumpkin serves to bind the ingredients together to provide a nice moist texture to the finished product.

Contrary to my assumptions, neither the brownies nor the muffins were bright orange (like that of an actual pumpkin).

Be careful, you’re going to have a hard time restricting yourself.  These brownies are not too dense or too rich, all the more reason to eat two or three at a time!






  1. Pumpkin brownies are such a good idea! I can’t imagine a better treat for fall 🙂

  2. Yummy, love, love brownies, brownies, and cheesecake my two biggest weaknesses. I pinned this the other day, and saw again today, and thought I want to make these. What size can of pumpkin do I use, if you could email with a response that would be great. Mmmmmm girl you got my mouth watering.

  3. This sounds so good they are baking as I type this! I love recipes that I have all the ingredients on hand!

  4. Torrey Shawe says:

    Just made these brownies, Shari, and they are so good!! Nice work. Thanks for sharing and hope you and the family are well.


    Torrey (Shawe)


  1. […] we can’t get enough pumpkins.  Within the past week we’ve made: Cappuccino Chip Pumpkins, Pumpkin Brownies, Pumpkin Pie, Pumpkin Bread.  Tonight is Breakfast-for-Dinner Night – our favorite dinner of the […]

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