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  • Writer's pictureSusie Csorsz Brown

Pumpkin Brownies

With pack-out looming large, we are trying our best to use up all supplies in the pantry. So when faced with a box of pumpkin, I decided to try to make something the boys would like AND use as many stray ingredients as possible.

Voila the bars that have a lovely pumpkin-y yumminess with the moist chewy goodness of a brownie. Enjoy!

Golden Cinnamon-Pumpkin Bars

yield 2 dozen bars


6 oz unsalted butter (168 grams) 3/4 cup packed light or dark brown sugar (280 grams) 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice (or 3/4 tsp ginger, 1/4 tsp of cloves, and 1/4 tsp allspice) 1 egg 14.5 oz pumpkin (canned) 1/3 cup unsweetened apple sauce 2 cups cups whole wheat flour (170 grams) 1 cup cinnamon chips or 1 cup white chocolate chips or 1 cup dark chocolate chips 3/4 cups chopped pecans, toasted, optional


Preheat oven to 350 degrees F. Spray a 13×9 inch glass pan with cooking spray or line with foil and spray foil.

Melt the butter in a microwave-safe bowl. Stir in the sugar. Return the bowl to microwave and heat for another 30 seconds or just until it starts to bubble. Let cool until it’s comfortable to touch, then stir in the baking powder, salt, cinnamon, pumpkin pie spice and egg. When well mixed, stir in pumpkin. Add the flour, chips and nuts, and stir until mixed.

Pour into pan and bake for 35 to 40 minutes. Cool on a wire rack at least 15 minutes before serving.


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