Pumpkin Pie Brownies

Have the best of both worlds with these Pumpkin Pie Brownies. Gooey brownies topped with pumpkin pie filling and luscious ganache tastes great!

It’s time for all the pumpkin recipes! Pumpkin banana bread, pumpkin bread pudding and pumpkin pancakes are some of our most popular recipes and now it’s time for a flavorful pumpkin brownies recipe!

Pumpkin season is finally here!

I’ve already had my pumpkin spice latte, and I’m planning to visit stores for fall decorations. Yes, we are so ready! And I’m also sharing the first of many pumpkin recipes I’m going to publish this year: pumpkin pie brownies!

Pumpkin brownies

I mean, just look at this: three layers of pure deliciousness sitting here in front of you, begging you to get into the kitchen and recreate them. I know, it’s too hard to resist. These pumpkin brownie bars are very easy to make. You just need to be paying attention to the cooking time.

These brownies have three layers

• Brownie base
• Pumpkin pie
• Ganache

How to make pumpkin pie brownies

The first step is for the brownies to set so you can pour the pumpkin pie with condensed milk filling on top. Then comes the second part of baking in which brownies will cook completely and the pumpkin pie filling will be fully baked and set too. The center of the pumpkin pie will be a little bit jiggly but that’s how it should be.

Next, place the cooled pumpkin brownies in the fridge to cool off completely. Then, make my favorite sour cream ganache and top the brownies with it. And then comes the best part: eating these beauties! Cut them however you like. I usually cut them into 9 large squares.

You can have these pumpkin chocolate bars with coffee, tea or milk for dessert or just as an afternoon treat!

(I also had them for dinner, they tasted awesome!)

Notes and tips for making these pumpkin brownie bars:

• Coat the bottom of your baking pan with nonstick spray and then line with parchment paper. This way the parchment paper won’t move.
• Leave two sides of the parchment paper hanging from the sides so you can lift the brownies easily and place them on a cutting board once ready.
• I used semi sweet chocolate chips to make these pumpkin spice brownies and the ganache. Of course, you can use any kind of baking chocolate you prefer.
• Run your sharp knife under hot water, dry with a towel and then cut your brownies to have clean bars.
• Let the pumpkin brownies sit on the counter for 10 minutes before serving them.

Looking for more pumpkin goodness?

• Pumpkin Pie Almond Oatmeal
• Pumpkin Pie Smoothie
• Baked Pumpkin Donuts
• Best Pumpkin Chocolate Chip Cookies
• Homemade Pumpkin Pie with Chai Spice

 

• WP Recipe Maker #4087remove Pumpkin Pie Brownies Have the best of both worlds with these Pumpkin Pie Brownies. Gooey brownies topped with pumpkin pie filling and luscious ganache tastes great! Course: Dessert Cuisine: American Keyword: ganache brownies, pumpkin brownies, pumpkin pie brownies, pumpkin pie with condensed milk, pumpkin spice brownies Prep Time: 30m Cook Time: 40m Total Time: 70m Servings: 1 8×8 pan Author: Shadi HasanzadeNemati Brownies – 8 tbsp Unsalted Butter – 10 oz Semi Sweet Chocolate – 3/4 cup Granulated Sugar – 3 Eggs – 3/4 cup All Purpose Flour Pumpkin Pie Filling – 3/4 can Pumpkin Puree – 3/4 can Condensed Milk – 1 tsp Pumpkin Pie Spice – 1 Egg Sour Cream Ganache – 8 oz Semi Sweet Chocolate Chips – 1 tbsp Granulated Sugar – 1/2 cup Sour Cream 1) Preheat the oven to 350F. Line an 8×8 bakin pan with parchment paper and leave some on both sides up so you can lift the brownies easily when they’re cooked.  2) In a large bowl, place the butter and chocolate chips.  3) Melt the butter and chocolate chips in the microwave, pause and stir every 15 seconds to avoid burning.  4) Add in granulated sugar and mix well using a whisk or a hand mixer.  5) Mix in the eggs, one at a time.  6) Add in all purpose flour. Using a wooden spoon, mix well until fully incorporated.  7) Pour the batter into the baking pan, bake in the oven for 20 minutes.  Meanwhile, make the Pumpkin Pie Filling: 1) Mix pumpkin puree and condensed milk. Add in pumpkin pie spice and the egg. Mix well until incorporated.  2) Take the brownies out of the oven and spread the pumpkin pie filling on the brownies. 3) Turn the pan back into the oven and bake for an additional 16-20 minutes until the edges of the pumpkin pie filling are set and the center is a little bit jiggly.  4) Once ready, take the pumpkin pie brownies out of the oven and cool completely on the counter. Then cool them in the fridge for at least 2 hours or overnight.  Sour Cream Ganache 1) Melt the chocolate chips in the microwave, stir every 15 second to avoid burning.  2) Add in sugar and stir well.  3) Add in sour cream and stir well.  4) Spread the ganache over the pumpkin pie brownies. Once set and cool, cut them into squares using a sharp knife.