Pumpkin Fudge Brownies.
[This post is sponsored by Rodelle! I loooove their vanilla extract and it’s my favorite baking ingredient for these pumpkin brownies!]
Let’s talk about how to make friends this fall.
Serve some pumpkin brownies to everyone you know! Pumpkin fudge brownies, to be exact. They are a guaranteed conversation starter.
We are brownie lovers in this house. Actually, Eddie is more of a brownie lover than the rest of us. Sometimes on the weekends he makes a pan of brownies for himself! The thing is that we are not brownie snobs by any means: these days we find ourselves making a box mix and it’s not like it’s terrible? When it came to pumpkin brownies though, I had to go all the way.
But I may have ruined that easy brownie hack for us because this homemade brownie recipe is GOOD. These are fudgy and not cake-like (which is what I always prefer!) and then the pumpkin layer? Ooooh. It’s wonderful.
The only downside here for us is that Eddie *thinks* he doesn’t like pumpkin. A few weeks ago I made these brownies and then went out for the evening. I gave a bunch away but there were some left, sitting on the counter wrapped in the baking dish. Eddie texted me a photo and asked WHAT ARE THESE?!
I alllllmost didn’t tell him there was pumpkin inside. He was dying to have one but could kind of tell that it was pumpkin by the slight tint of orange. He must have been checking just in case? Who knows. Maybe he thought I lost my marbles (not a stretch) and made butternut squash brownies? Don’t tempt me. That may not be that far off.
So I was nice and truthful and told him that they were pumpkin fudge brownies, leaving all trickery aside. He didn’t take the risk of trying one which means I was then left with sooo maaaannnny browwwwnies.
I guess it’s a good problem to have?
Today I’m partnering with Rodelle again to tell you about their amazing vanilla extract and organic cocoa powder. This is the third year we are working together and I can’t even express how much I love these products. Their vanilla is top notch and their cocoa is just insane. You will love it! I swear this cocoa is what makes the pumpkin brownies so darn good.
These pumpkin brownies have a cheesecake-like pumpkin topping, but it doesn’t necessarily taste like pumpkin cheesecake. Between the brownies being super fudgy and the pumpkin layer swirled on top, they taste like the best autumn brownies ever.
And you know that I’m kind of light on the spice, because when it comes to pumpkin, I’m not a huge lover of spice. The pumpkin flavor though? I’m all over that.
I actually think Eddie could take a bite and love them. He may realize it’s pumpkin-flavored after the fact.
I’m realizing that my exclamation point usage is a bit insane in this post. It’s necessary though.
Because here’s the thing!
I love this treat for Thanksgiving because you can make it ahead of time. It’s not as fussy as pie if you’re a newbie to pie and you can sort of make these and forget about them! You can even make them a few days in advance and store them in the fridge. If you go that route, I would store the entire pan, unsliced, in the fridge until the morning of your meal. Remove, slice and let them come to room temperature.
Super easy, right? And you have so much more time to focus on fun entertaining things. They are a dream come true!
Pumpkin Brownies
Pumpkin Fudge Brownies
Ingredients
- 1 1/4 cups Rodelle Organic Dutch Process Cocoa
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup unsalted butter
- 2 cups sugar
- 1 tablespoon Rodelle Pure Vanilla Extract
- 4 large eggs lightly beaten
- 1 cup all-purpose flour
pumpkin layer
- 1 8 ounce block cream cheese, softened
- 1 cup pumpkin puree
- 3/4 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ginger
- 1/8 teaspoon ground cardamom
- 1 tablespoon Rodelle Pure Vanilla Extract
- 1/4 cup heavy cream
- 2 large eggs lightly beaten
Instructions
- Preheat the oven to 375 degrees F. Spray a 9x13 inch baking dish with nonstick baking spray.
- In a bowl, whisk together the cocoa, salt and baking powder.
- Hear the butter in a saucepan over medium heat until the it melts. Whisk in the sugar until it's smooth. Whisk in the cocoa powder mixture until combined. Let it cool for 5 to 10 minutes. Whisk in the vanilla extract.
- Whisk in the eggs until smooth, then whisk in the flour. Pour half of the mixture into the baking dish.
- Make the pumpkin layer by beating the cream cheese in an electric mixer until it's smooth and creamy. Beat in the rest of the ingredients until you have a smooth pumpkin batter and no lumps remain.
- Top the brownie batter in the dish with the pumpkin batter. Drop the rest of the brownie batter into the pumpkin batter, using a knife or skewer to swirl it together.
- Bake the brownies for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before slicing!
Notes
Did you make this recipe?
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I appreciate you so much!
The swirl just makes me so happy.
26 Comments on “Pumpkin Fudge Brownies.”
Can’t believe he didn’t want to try the brownies! These look like fudgy pumpkin heavenly goodness.
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I can’t wait to make these brownies!!! Could you tell me how much salt you added as it’s missing from the ingredients list. Also, what are your thoughts on adding maybe half a teaspoon of pumpkin pie spice to the pumpkin mixture? Thanks for all of your awesome recipes!! :-)
These look amazing!!! Eddie sounds like my John…that story made me laugh because that’s totally something he has done to me! Althoughhh I have to admit I’m not a nice as you ’cause usually I don’t tell him about the pumpkin ;).
So dark and chocolaty I have to make it!
do you get spices when you advertise for Rodelle?
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Wow this recipe looks amazing!
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I love the colors of these pumpkin brownies!!! I prefer cake-y brownies, so I may try putting your pumpkin topping on my tried-and-true brownie recipe to see how that goes. :-D
We made these and turned out pretty tasty! Though think I still prefer plain brownies because chocolate forever <3 I was skeptical of the 9×13 pan because I had to use 3/4 of the brownie batter and still barely covered the bottom. But, the pumpkin layer reaaaally poofed up (and would have overflowed a smaller dish) with baking so I guess that's why? It would be helpful to have more process photos – my pumpkin layer was very liquid-y and wasn't sure if that's how it was supposed to look. Overall, a fun fall dessert!
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They were delicious! Took them to a work party and the whole pan was devoured.
I’m planning on making these tomorrow. My Tom sounds like Eddie, not liking pumpkin. I’ve tricked him before and said it was squash but I don’t think the squash brownies would work either. I can’t wait to taste them!
I made these for a Friendsgiving and they were such a hit! I had to set a few aside to make sure I actually got to try them as well! (I may or may not have eaten them for breakfast the next day)
Everyone at my Friendsgiving loved these brownies!
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These have to be incredibly delicious. I don’t care that is not fall season anymore, I’m trying them out.
These came out well! I think they were fun and festive without being over the top FALL, you know? I didn’t have any pumpkin on hand, so ended up subbing in some butternut squash/carrot puree instead which worked well!
Great recipe!
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I am quite disappointed in the outcome. Contrary to the description, the brownies were cakey rather than fudgy and the pumpkin top was rather tasteless. Love the idea, but I will not be making these again.
I made a similar recipe that I had offered my mom a couple of pieces of. She liked them, but, I misplaced the recipe ( I hunt thru recipes online). So, I made this one for her instead. I will say this. This recipe was very simple compared to the other recipe and came together like a dream. My mother’s comment on this recipe was “Perfection”.
Taste was very good. Ease of making a bit more work than I had anticipated. I’m glad I saw your video because at first, I was not sure if my pumpkin cream batter was too runny but it looked like yours. Also, mine took more than 45 minutes to complete baking. It was more like 50-53 minutes. The batter was very thick and I’m glad I used the 9X13 pan it called as the pan was full after baking.
My husband is not a fan of pumpkin but he did enjoy, however; he asked if next time I could sub the pumpkin for peanut butter. Since I’m not a “baker” I’m unsure but thought perhaps instead of a cup of PB I would try a 1/2 cup.
Wow this recipe looks amazing!
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So dark and chocolaty I have to make it!
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