Pumpkin Brownies

24
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #7177

November 07, 2011



"A nice change from the chocolate stand-by. May be served plain, with vanilla ice cream, or frosted with vanilla or cream cheese frosting. If you like sweeter or spicier, feel free to adjust the amounts of sugar and spices. (I have added nutmeg to the ingredients, since I realized I had left it out when I posted the recipe)"

Original recipe yields 24 servings
OK

Nutritional

  • Serving Size: 1 (36.1 g)
  • Calories 123.1
  • Total Fat - 8.3 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 14.2 mg
  • Sodium - 43 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 1.9 g
  • Sugars - 3.4 g
  • Protein - 4.4 g
  • Calcium - 32.6 mg
  • Iron - 1.2 mg
  • Vitamin C - 1.2 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350 degrees F. Butter (or coat with cooking spray) a 13x9x2 inch pan.

Step 2

Cream together eggs, butter, sugar, honey, pumpkin and vanilla extract.

Step 3

In a separate bowl, stir together flour, cinnamon, salt, baking soda, ginger, nutmeg, cloves and allspice. Slowly add dry ingredients to creamed mixture, stirring just to combine. Fold in pecans.

Step 4

Pour batter into pan. Bake about 25 minutes, or until toothpick inserted in center comes out clean. Place on a wire rack and cool completely in the pan.

Step 5

If using frosting, spread over cooled brownies. Allow to set completely before cutting into 24 bars.

Tips & Variations


No special items needed.

Related

karenstl

Yum! I really enjoyed these pumpkin brownies. I actually think they are great as a breakfast bar as they are similar in flavor to a muffin, but with a more solid texture. I cut the recipe in half and used an 8x8 pan...but they were too thin. Next time I would use a full recipe with the square baking dish to get a normal height brownie. Oh...and I left out the pecans and didn't frost them. Will be making them again.

review by:
(11 Apr 2018)

brandy_girl

My god these are fantastic bars, I have to admit I increased the spices slightly, my whole family went bonkers over these, I put them into my favorites to make very soon again, we loved then, thank you Mikekey

review by:
(20 Nov 2011)

Engrossed

I love the texture of these but they weren't sweet or spicy enough for my tastes. They would make a nice lightly sweet snacking cake for someone who doesn't have as much of a sweet tooth as me. I made a half recipe of these as directed. I hand whisked and stirred it and baked it in a glass 8x8 pan. I was afraid of over baking them so took them out at 20 minutes because they seemed firm but they were a little doughy tasting so I microwaved my piece for a minute which made it better. I enjoyed it with a little bit of whipped cream. I could easily add more sugar or Splenda and double the spices next time. I'm sure these are great frosted but I didn't want to add the calories. I also wanted to note that I used Avocado honey which was perfect because it has a molasses like flavor. Freddy Cat says hi! Made for the Recipebook tag game.

review by:
(18 Nov 2011)

CoffeeB

How awesome are these!!!! Similar to a pumpkin bar but not as cakey. I chose to use a white frosting but for those who don't like a whole lot of sweet...going with out would be perfect as well.

review by:
(17 Nov 2011)