Pumpkin Pecan Pie Brownies: A Delightful Autumn Treat
Celebrate the cozy autumn season with the irresistible Pumpkin Pecan Pie Brownies! This unique take on classic brownies combines the rich, chocolatey goodness of vegan brownies with the warm, spiced flavors of pumpkin and pecans. These delightful treats are perfect for any fall gathering or as a sweet indulgence at home.
Why You’ll Love This Recipe
These brownies have a rich and decadent taste that’s balanced by the autumnal essence of pumpkin and cinnamon. They’re easy to prepare, making them perfect for bakers of any skill level. This recipe is family-friendly and vegan, making it accessible to a wide audience. The combination of textures, from the gooey chocolate chips to the crunchy pecans, adds a satisfying element to each bite.
Ingredients
– 1 cup canned pumpkin puree
– 1/2 cup maple syrup
– 1/4 cup coconut oil, melted
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1/2 cup cocoa powder
– 1 tsp baking soda
– 1/2 tsp salt
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 3/4 cup pecans, chopped
– 1/2 cup vegan chocolate chips
Necessary Tools
– 8×8-inch baking dish
– Parchment paper
– Large mixing bowl
– Whisk and spatula
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to swap maple syrup with agave nectar or honey if you’re not strictly vegan. For those who prefer a different nutty flavor, walnuts work beautifully as an alternative to pecans. To add extra depth, consider sprinkling a bit of sea salt on top before baking.
Step-by-Step Instructions
1. Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
2. In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
3. In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
4. Gradually fold the dry mixture into the wet ingredients until just combined.
5. Fold in the chopped pecans and vegan chocolate chips.
6. Pour the batter into the baking dish, spreading it evenly.
7. Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
8. Cool completely in the pan before slicing into 16 squares.
Serving Suggestions
Enjoy these brownies with a scoop of vanilla ice cream or a drizzle of caramel sauce. They pair wonderfully with a hot cup of coffee or tea, making them an ideal dessert for a cozy evening.
Pro Tips for Success
– Ensure your coconut oil is fully melted for smooth mixing.
– Don’t overmix the batter; this can affect the brownies’ texture.
– Allow the brownies to cool completely for clean, neat slices.
Storing and Reheating
Store leftover brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. Reheat in the microwave for 10-15 seconds for a warm, gooey treat.
FAQ Section
– Can I use fresh pumpkin instead of canned? Yes, just make sure to puree and drain it well to avoid excess moisture.
– Are these brownies gluten-free? Substitute with a gluten-free flour blend to make them gluten-free.
– Can I freeze these brownies? Yes, freeze them for up to two months. Thaw before serving.
Conclusion
Pumpkin Pecan Pie Brownies are the perfect fusion of fall flavors and chocolate indulgence. Their simplicity and delightful taste make them a must-try recipe this season. We’d love to see your creations! Share photos on Pinterest or Instagram and tag us!
Nutritional Information
Approximately 150 calories per serving, with mindful portions of protein, fats, and carbohydrates for a balanced treat.
Pumpkin Pecan Pie Brownies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- In a large mixing bowl, combine the pumpkin puree, maple syrup, melted coconut oil, and vanilla extract. Mix until smooth.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, salt, cinnamon, and nutmeg.
- Gradually fold the dry mixture into the wet ingredients until just combined.
- Fold in the chopped pecans and vegan chocolate chips.
- Pour the batter into the baking dish, spreading it evenly.
- Bake for 25-30 minutes, or until a toothpick comes out mostly clean.
- Cool completely in the pan before slicing into 16 squares.
