Imagine sinking your teeth into a rich, chocolatey brownie, infused with the warm, spiced notes of pumpkin pie, topped with a glossy maple glaze that catches the light just so.
The aroma of cinnamon and cocoa wafts through the air, instantly wrapping you in a blanket of autumn comfort.
For me, this recipe has been a savior during those hectic weeks when I crave something indulgent yet simple to prepare. It brings a touch of seasonal magic to busy weeknights or leisurely Sunday suppers, leaving everyone satisfied and smiling.
I remember one particularly chaotic evening when our dinner plans fell through, and these gooey pumpkin pie brownies saved the day, turning a potential disaster into a delightful family dessert moment.
Ready to embrace the cozy and delicious? Let’s get started on crafting this delectable treat!
Why You’ll Love It
- Delivers bold flavor with a rich blend of chocolate and pumpkin spice.
- Satisfies sweet cravings with a gooey texture and maple glaze topping.
- Uses pantry staples like cocoa powder, sugar, and flour for convenience.
- Enhances seasonal enjoyment with classic fall ingredients like pumpkin and cinnamon.
- Offers easy preparation and baking for a quick dessert option.
Ingredients
- 1 cup unsalted butter, melted — use high-quality butter for richer flavor
- 2 cups granulated sugar — opt for organic sugar if available
- 1 cup pumpkin puree — verify it’s 100% pumpkin, not pumpkin pie filling
- 2 teaspoons vanilla extract — pure vanilla extract preferred for best aroma
- 4 large eggs — room temperature eggs will mix more smoothly
- 1 1/2 cups all-purpose flour — sift for a lighter texture
- 1/2 cup cocoa powder — choose unsweetened cocoa powder for balance
- 1 teaspoon baking powder — check for freshness for best rise
- 1/2 teaspoon salt — use fine sea salt if possible
- 1 teaspoon ground cinnamon — adjust to taste for more spice
- 1/2 cup maple syrup — pure maple syrup adds authentic flavor
- 1 cup powdered sugar — sift to avoid lumps in glaze
Step-by-Step Method
Preheat the oven to 350°F (175°C). Grease and line a 9×13 inch baking pan with parchment paper.
Confirm the parchment paper covers the sides for easy removal later. This step is essential to prevent sticking and guarantee even baking.
Whisk Wet Ingredients
In a mixing bowl, whisk together the melted butter and granulated sugar until well combined.
Add the pumpkin puree, vanilla extract, and eggs. Whisk until the mixture is smooth and homogenous. Confirm the eggs and pumpkin puree are at room temperature for a smoother blend.
Sift & Combine Dry Ingredients
In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon.
Use a fine sieve to avoid clumps. Gradually fold the dry ingredients into the wet mixture with a spatula. Mix until just combined, being careful not to overmix.
Pour & Bake
Pour the brownie batter into the prepared baking pan.
Spread it evenly using a spatula to guarantee even baking. Bake in the preheated oven for 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
Heat & Whisk Glaze
In a saucepan over medium heat, warm the maple syrup.
Once heated, whisk in the powdered sugar until the glaze is smooth. Remove from heat and allow it to cool slightly. This cooling helps thicken the glaze, ensuring it stays atop the brownies without running off.
Cool & Drizzle
Allow the brownies to cool in the pan on a cooling rack for 10 minutes.
Once slightly cooled, drizzle the maple glaze over the brownies. Cut into squares for serving. Enjoy these gooey, flavorful treats with a hint of maple sweetness.
Ingredient Swaps
- For a dairy-free version, substitute the unsalted butter with a plant-based butter or coconut oil.
- Replace granulated sugar with coconut sugar or a sugar substitute like erythritol for a lower glycemic option.
- Use gluten-free all-purpose flour to make the brownies suitable for those with gluten sensitivities.
- Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) for a vegan alternative.
You Must Know
- Preheat the Oven: Always preheat your oven to 350°F (175°C) before you start mixing ingredients. This guarantees an even baking temperature for your brownies.
- Use Room Temperature Ingredients: Allow your eggs and pumpkin puree to reach room temperature before mixing. This helps create a smoother batter and more even baking.
- Sift Dry Ingredients: Make sure to sift the flour, cocoa powder, baking powder, salt, and cinnamon together. This prevents lumps and guarantees an even distribution of ingredients.
- Check for Doneness: Use a toothpick to test the brownies’ doneness. Insert it into the center; if it comes out clean, they’re ready. This prevents overbaking, guaranteeing gooey brownies.
- Cool Before Glazing: Let the maple glaze cool slightly before drizzling it over the brownies. This results in a thicker consistency that stays on top rather than running off.
Serving Tips
- Serve the brownies warm with a scoop of vanilla ice cream for a delicious contrast.
- Pair with a cup of spiced chai tea or cinnamon coffee for a cozy fall treat.
- Garnish with crushed pecans or walnuts for added texture and flavor.
- Dust with a light sprinkle of cinnamon or cocoa powder for an elegant presentation.
- Serve on a rustic wooden board for a charming, autumn-themed dessert display.
Storage & Make-Ahead
Gooey Pumpkin Pie Brownies can be stored in the fridge for up to 5 days in an airtight container.
They freeze well for up to 3 months.
For make-ahead convenience, prepare and bake the brownies.
Then add the maple glaze after thawing and just before serving.
Reheating
To gently reheat Gooey Pumpkin Pie Brownies, use a microwave on low power.
Alternatively, use an oven at 300°F.
You can also use a stovetop with a covered pan to maintain moisture and texture.
Culinary Traditions and Festivals
As fall whispers its arrival with a crisp breeze and the leaves begin their vibrant transformation, we find ourselves drawn to the warmth and comfort of traditional autumnal flavors.
Pumpkin, cinnamon, and maple evoke memories of family gatherings and festive celebrations. Each bite of a gooey pumpkin pie brownie is like a nostalgic trip to Thanksgiving feasts, where the scent of spices filled the air.
These flavors are more than ingredients; they’re symbols of togetherness and gratitude. Festivals like harvest fairs and Halloween parties celebrate these tastes, uniting us in the joy of shared meals.
As I savor these treats, I’m reminded of the power food has to connect us, weaving stories and traditions into every delicious bite.
Final Thoughts
Why not give these Gooey Pumpkin Pie Brownies with Maple Glaze a try and let your taste buds be the judge?
Feel free to tweak the spices to your liking for a personalized touch on this delightful dessert!
Frequently Asked Questions
Can I Use a Different Type of Glaze Instead of Maple?
Absolutely, you can switch up the glaze! I’d suggest trying a cream cheese glaze or even a chocolate ganache. Both would complement the flavors beautifully. Experiment and let your taste buds guide the way!
What Is the Nutritional Information per Serving?
I don’t have exact nutritional details, but I can offer a rough estimate. Each serving might contain about 300-350 calories, with a balance of fats, carbohydrates, and sugars. Always check specific ingredients for accurate information.
Are There Any Vegan Substitutions for This Recipe?
I’d suggest swapping the butter with vegan butter and using flax eggs instead of regular eggs. Replace the pumpkin puree with a vegan version, and make certain your sugar is vegan-friendly. Enjoy a plant-based twist on this treat!
Can I Freeze the Brownies for Later Use?
Absolutely, you can freeze the brownies! I suggest wrapping them individually in plastic wrap, then placing them in an airtight container. They’ll keep their delightful gooey texture and rich flavor, ready for a future indulgence.
How Can I Prevent the Brownies From Becoming Too Dry?
To prevent dryness, I always make certain not to overbake. Checking with a toothpick helps. I also use room temperature ingredients and avoid overmixing the batter. This keeps the brownies moist and deliciously gooey every time!
Gooey Pumpkin Pie Brownies with Maple Glaze
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 measuring cup
- 1 Spatula
- 1 9×13 inch baking pan
- 1 Saucepan
- 1 Cooling rack
Ingredients
- 1 cup unsalted butter melted
- 2 cup granulated sugar
- 1 cup pumpkin puree
- 2 teaspoon vanilla extract
- 4 large eggs
- 1 1/2 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup maple syrup
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C).
- Grease and line a 9×13 inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and granulated sugar until combined.
- Add the pumpkin puree, vanilla extract, and eggs to the bowl, then whisk until smooth.
- In another bowl, sift together the flour, cocoa powder, baking powder, salt, and cinnamon.
- Gradually fold the dry ingredients into the wet ingredients using a spatula until just combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
- While the brownies are baking, prepare the glaze by heating maple syrup in a saucepan over medium heat.
- Once heated, whisk in the powdered sugar until smooth and let it cool slightly.
- Allow the brownies to cool in the pan for 10 minutes on a cooling rack.
- Drizzle the maple glaze over the cooled brownies before cutting into squares.
Notes
