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Fudgy Pumpkin Brownies

October 24, 2014 by Audra 27 Comments

PumpkinBrownies1

Thanks for sticking with me guys. Maybe I am more critical of myself and my work than you are, but I feel like what I’ve contributed to the food blogging world lately hasn’t been my best work. Perhaps it’s fine and I’m just cranky and tired, or it could be that I always feel rushed when writing and photographing, and that things just don’t feel quite the same…Either way, thanks for sticking with me.

I wish that I could promise that soon this space would be full of more well-executed photos and creative recipes, but I just can’t.  Lately it seems that the more I plan and try to fit into my day, the less I’m actually able to accomplish. So, when I have an hour during Hugo’s nap to bake something it is more likely than not easy- I mean really easy. Like one bowl- in and out in under an hour.

pumpkinbrownies2

Luckily, these brownies are just that: simple, seasonal, and delicious. They are made with a full cup of pumpkin puree, but you’d never know it. This is perfect for me, because I love what the pumpkin does to the texture here, but I don’t necessarily love pumpkin and chocolate together. (Yes I’m in that camp.) So no pumpkin spice or anything like that, but sneaky squash in brownies which I love. (butternut squash would also be great here!)

So thank you for your patience…in the meantime make these super easy and delicious brownies that also happen to be vegan!! (But you would never ever know!)

Print
Fudgy Pumpkin Brownies
 
Ingredients
  • ¼ cup coconut oil (another vegetable oil will work as well)
  • ¾ cup white sugar
  • 1 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ¼ cup unsweetened cocoa powder (I used dark)
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 1 cup pumpkin pureé
Frosting:
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons melted coconut oil*
  • 1 cup confectioners' sugar
  • 1-2 tablespoons milk (coconut, almond, or regular all would work)
  • ¼ teaspoon vanilla extract
Instructions
For the Brownies:
  1. Preheat oven to 350F. Lightly spray an 8x8 baking dish and line with parchment paper.
  2. In a large bowl, whisk together the coconut oil, sugar, and vanilla. Sprinkle the flour, cocoa powder, baking soda & salt on top and whisk, starting with the dry ingredients and the mixing everything together. (Mixture will be dry.)
  3. Stir in the pumpkin pureé until batter is smooth and just combined.
  4. Spread batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted into the middle comes back with just a few crumbs.
  5. Allow brownies to cool before frosting.
For frosting:
  1. In a medium-large bowl, stir together the coconut oil and cocoa powder until smooth. Add the powdered sugar, ½ cup at a time, alternating with the milk. Stir in the vanilla.
  2. Spread frosting over cooled brownies and enjoy!
Notes
* For the frosting, you could totally use butter as well. I chose coconut oil this time to make a fully vegan brownie, but it's delicious both ways...

Recipe adapted from: All Recipes
3.5.3251

Filed Under: Bars, Brownies, Recipes Tagged With: Chocolate, Pumpkin

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Comments

  1. danielle says

    October 24, 2014 at 9:02 am

    Just pinned these and I am hoping to make them this weekend.

    Reply
  2. Katrina @ Warm Vanilla Sugar says

    October 24, 2014 at 10:04 am

    These look like THE FUDGIEST of brownies. Holy yum!

    Reply
  3. Annie @ Annie's City Kitchen says

    October 24, 2014 at 10:34 am

    Are you kidding? I love everything you post! I never noticed a difference in quality AT ALL. Honestly though, you could probably just post pictures of your nugget Hugo and I’d still keep reading everyday.

    Reply
  4. Caroline says

    October 24, 2014 at 11:00 am

    Audra, these look incredible! Pinning so I can make them this weekend! :)

    Reply
  5. Taylor @ greens & chocolate says

    October 24, 2014 at 11:10 am

    I’m all about the quick and easy baking recipes! These just might be the fudgiest looking brownies EVER!

    Reply
  6. Cassie says

    October 24, 2014 at 11:10 am

    Is the coconut oil under ingredients melted? These look amazing!!!

    Reply
  7. Becky says

    October 24, 2014 at 12:23 pm

    Oh, I think, I have to go into a second round of pumpkin recipes… Some of yours made it into the first part: http://beckysdiner.wordpress.com/2014/10/24/pumpkin-everywhere-kurbisrezepte-wohin-das-auge-reicht/ (there’s a translation button on the right side)
    Best greetings from Germany, Becky

    Reply
  8. KIM A says

    October 24, 2014 at 2:00 pm

    speaking as a woman who has had a 9 month old before (actually twice -now grown), honey I’m just amazed you get anything done!!! The time will come again when you can spend hours baking, but right now your best time investment is in that beautiful boy. And as long as its delish, who cares if its quick or slow or whatever?

    Reply
  9. Sarah says

    October 24, 2014 at 5:18 pm

    These look so rich, chewy and… yum! I have been following and making your recipes for three years and continue to love what you post. Keep doing what you’re doing – being an awesome mom AND Baker Chick – we love you, Audra!

    Reply
  10. Carolyn says

    October 24, 2014 at 9:23 pm

    I think you are way too hard on yourself. Your blog is still beautiful and inspriting. The reality is that most of us don’t have hours to make/bake something. so the simpler recipes are far more likely to get made than some of the aspirational ones! I have pumpkin puree in the fridge…these are getting made tomorrow.

    Reply
  11. Rachel @ Bakerita says

    October 25, 2014 at 1:06 am

    These look insanely delicious!! Love how gooey and fudgy they look…and they’re vegan! Pinned :)

    Reply
  12. stephanie says

    October 25, 2014 at 9:08 am

    Oh girl, don’t you say such things. The quality of recipes you share alone make your posts a cut above the rest. Take care of your family and yourself, and you will get back in the groove when your ready. We will still be here! I didn’t notice a difference, if that helps.

    Reply
    • Audra says

      October 26, 2014 at 8:49 pm

      You are so sweet- thank you <3

      Reply
  13. Sarah | Broma Bakery says

    October 25, 2014 at 11:21 am

    Puhleeze, your stuff is always great! I feel like we food bloggers are always so critical on ourselves. It’s amazing that you can even post as much as you do with all you have going on! These brownies look fab-u-luss and I’m all for it

    Reply
  14. Stephanie @ Macaroni and Cheesecake says

    October 25, 2014 at 11:25 am

    I totally know exactly what you mean, I’ve felt the same way about my posts for the past few months, but I think we are harder on ourselves than anyone else and we just know we are rushing and trying to fit in the baking, photographing & posting in between naps, feedings, and saying “no don’t touch that!” haha! I haven’t noticed a change in quality of your posts at all and think you are doing a fabulous job! These brownies look phenomenal!! And I think everyone appreciates easy & quick recipes which is what I’ve been posting as of late too! You are doing a great job!

    Reply
    • Audra says

      October 26, 2014 at 8:48 pm

      Thanks Mama :)

      Reply
  15. fiorella says

    October 26, 2014 at 1:28 am

    Hey Audra! im looking for a great pumpkin pie!? BTW your easy one-bowl recipes are my favorite! i bake one per week! :)

    Reply
    • Audra says

      October 26, 2014 at 8:47 pm

      Hello! I don’t actually have a pumpkin pie recipe but I will work on one for this fall!

      Reply
  16. Francesca Catanuso says

    October 26, 2014 at 4:03 am

    If these are anything like your pumpkin cinnamon rolls.. I’m all over them like buttah’.

    Reply
  17. Joanne says

    October 26, 2014 at 10:03 pm

    Girl, you are CRAZY. I am always so inspired when I stop by here!! And you know I love me some pumpkin. Any excuse to eat it, even when it’s hidden, sounds good to me.

    Reply
  18. Cole says

    November 3, 2014 at 8:00 pm

    I wanted to share that since I was out of coconut oil I made these with canola oil and they came out perfect!

    Thanks for sharing :)

    Reply
  19. Maria says

    October 3, 2016 at 12:36 pm

    Your doing great!! Your recipes are the perfect mixture of easy and yummy but also gourmet… Enjoy your babies

    Reply
  20. Rebecca says

    October 18, 2016 at 9:38 am

    I just made these and WOW are they good! I was worried my lack of eggs and baking chocolate would prevent me from making brownies but then I found these and I’m never going back. Thank you!!

    Reply
  21. Dawn Morgan says

    September 13, 2018 at 5:14 pm

    I just made these, and they are the absolute best brownies I’ve ever made. Moist, fudgy, chocolatey, and you would never know they were made with pumpkin. I couldn’t taste the pumpkin at all. And I doubled the recipe. This will be my go to brownie recipe from now on…thanks so much!!!!

    Reply
  22. Jody says

    October 15, 2018 at 12:44 pm

    I’m about to make these but really worried they won’t hold together because of no eggs! Thinking of adding one just to be safe! Anyone have any info on this issue? Thanks.

    Reply
    • Audra Fullerton says

      October 15, 2018 at 1:14 pm

      No eggs needed :)

      Reply
    • Jody Houghton says

      October 15, 2018 at 2:14 pm

      So, in case anyone is interested, I added an egg and got a very good chocolate cake! It’s not the texture of a brownie at all, but is a good cake. Will try again with no egg!

      Reply

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