Can’t get enough of fall desserts? These pumpkin brownies should be next on your list! Savor these with a hot spiked apple cider or tea, eat them as a seasonal snack, or serve them as a Thanksgiving dessert. They could even be a treat for your trick-or-treater friends on Halloween!
Flour: We use all-purpose flour, but you could use a gluten-free alternative if needed (just check that it has xanthan gum already added). Fats: Unsalted butter and coconut oil, to make the batter rich and moist. Canned pumpkin: The star of the show! Pumpkin puree not only gives beautiful fall flavor, but functions as a binding agent, akin to eggs. Granulated sugar: This is what makes the cookies crispy instead of caky so we don’t recommend changing it to another sweetener. Vanilla extract: To enhance the flavors of the other ingredients. Baking soda: Helps them rise. Spices: Cinnamon, allspice and nutmeg. Or try our homemade pumpkin pie spice! Sea salt: A teaspoon of fine grain sea salt to add to the flavor profile.
Glaze ingredients: a piece of ginger, powdered sugar and maple syrup. Loving pumpkin spice? Check out this pumpkin pie spice blend. It takes less than five minutes to make with common pantry spices and adds warm fall flavor to all your autumn cookies, pies, coffee, and bread.
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