Pumpkin Brownie Sundaes and other pumpkin favorties


The official first day of Fall was last week.  When that time rolls around there are two things I always like to do.  First is go to the mountains and see the beautiful Fall leaves.  The second is to bake something pumpkin, which is usually pumpkin cookies.  However, this year I wanted to try pumpkin brownies.  I have never had anything close to a brownie in texture that uses pumpkin.  It is usually more cake like.  So I decided to try a pumpkin brownie recipe I found at  Baking Bites.  It’s an easy one bowl recipe.  Then I decided to take it up a notch and turn these brownies into a brownie sundae.

These brownies are really close to a brownie texture.  This is achieve by having NO leaving agent in the recipe.  Yep, that’s right, no baking powder or soda in this recipe.   They have a really good warmth with the level of spices in them.  It is the perfect Fall combination pumpkin, cloves, ginger, allspice, and cinnamon.  Your house will smell fabulous while these are baking in your oven.  I also think the ice cream and syrup made them even better.  You can do chocolate or caramel syrup.  Just do what strikes your fancy.  I went for caramel, but my Hubby when for chocolate.  So enjoy the Fall season and make some yummy pumpkin brownies.

Here are some more of my pumpkin favorites:

Pumpkin Roll, Pumpkin Fudge, Pumpkin Belgian, Pumpkin Sundaes, Pumpkin Cranberry Spice Cake

Pumpkin CornbreadEasy Pumpkin Muffins or Cookies, Pumpkin Bars, Chocolate Pumpkin Muffins

Pumpkin Cheesecake, Pumpkin Chocolate Chip Bread, Pumpkin Chocolate Chip (or Cinnamon Chip), Pumpkin Apple Streusel Muffins

Cream-Filled Pumpkin Cupcakes, Cranberry Pumpkin Bread, Pumpkin Waffles with Orange Walnut Butter, Pumpkin Patch Pancakes with Apple Cider Syrup

Pumpkin Brownie Sundaes

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 1 large egg
  • 1/2 cup pumpkin puree
  • 3/4 cup all purpose flour
  • 2/3 cup chopped pecans
  • vanilla ice cream or frozen yogurt
  • caramel or chocolate syrup
  1. Preheat oven to 350F. Line a 8×8-inch baking dish with foil leaving two edges hanging over and light grease the foil or spray with cooking spray.
  2. In a large bowl, cream together butter and sugar until light and fluffy. Beat in spices, salt, the egg and the pumpkin puree. Sift flour into the bowl and stir it in, mixing until just combined. Add in pecans and stir to evenly distribute the nuts.
  3. Pour batter into prepared baking dish and spread into an even layer.
  4. Bake for 20-25 minutes, until the brownies are just just lightly browned at the edges and the center is set (it may look moist, but will not be sticky when lightly pressed). Allow to cool in the pan.
  5. Remove foil from pan and cut brownies into 9 squares.  Serve each square topped with a scoop of vanilla ice cream or frozen yogurt and drizzle with chocolate or caramel syrup.
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