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pumpkin pie brownies recipe

Gooey Pumpkin Pie Brownies with Maple Glaze

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 measuring cup
  • 1 Spatula
  • 1 9x13 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 9x13 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

For best results, ensure that the eggs and pumpkin puree are at room temperature before mixing to achieve a smoother batter. Adjust the spices to taste if you prefer a more pronounced pumpkin spice flavor. Make sure to let the glaze cool slightly before drizzling to achieve a thicker consistency that won't run off the brownies.
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