Fall is a most beautiful time of year in Northeast Ohio. This year, we’ve already had our first frost, and pumpkin patches are everywhere!
The decadently-delicious Pumpkin Brownie is a staple in the Parker household, so I wanted to pass along this recipe to all of you. Easy to make, moist and pumpkin-y delicious, these treats have a soft texture with the surprise of a sweet-salty-crunchy element sprinkled on top. Try ’em…you’re gonna’ like ’em!
Pumpkin Brownie Recipe:
1/2 Cup Butter, softened
2 Cups Brown Sugar
1 – 16 oz. can solid pack Pumpkin
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 tsp. Vanilla
1 1/2 Cup Flour
1 1/2 Cup Uncooked Old Fashioned Oats (no instant)
1 tsp. Baking Powder
2 Large Eggs
2 tsp. Pumpkin Pie Spice
1/2 Cup Salted Pumpkin Seeds
This is a very versatile Pumpkin Brownie recipe. You can add nuts, chocolate, toffee, or butterscotch chips, even raisins or dried apples.
Preheat oven to 350 degrees. Prepare a 9″ x 13″ baking pan by lining with aluminum foil. The foil should be large enough to hang over the edges of the pan. Spray with Pam spray to avoid sticking.
Combine butter, sugar, pumpkin, eggs and vanilla. Blend well. Stir in flour, oats, baking powder, baking soda, salt and spices. Spread the dough into the pan and sprinkle with the salted pumpkin seeds.
Bake for 25-30 minutes.
Now, pour yourself a great companion beverage, sit back with a Pumpkin Brownie and watch the leaves bring on a beautiful Fall!
Next recipe blog will be an over-the-top Apple Cake! You’ll want to try this one too!