Kitchenability Blog

10.26.2015

Sweet Shortcuts: Pumpkin Spice Brownies Recipe

Pumpkin Spice Brownies - These are so GOOD and so EASY! Just buy a quick brownie mix and augment the package ingredients with pumpkin puree and other fall flavors. | kitchenability.com
October is the perfect time to start incorporating essential fall flavors, like pumpkin and cinnamon, into your cooking and baking.

Recently, I made these delicious “almost homemade” pumpkin spice brownies and they were a hit! I say “almost homemade” because my recipe calls for one box of store-bought brownie mix (I used a box of Betty Crocker fudge brownie mix) and one container of store-bought vanilla icing. Then, from there, you simply augment by adding in your fall flavors!

They’re so quick and easy to make you’ll feel like you’re cheating! Enjoy!

Note: This recipe was originally posted on my blog at Parade Magazine.

Pumpkin Spice Brownies
 
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Ingredients
For the brownies:
  • 1 box brownie mix
  • 2 (15 oz) cans puree pumpkin
For the frosting:
  • 1 container store-bought vanilla icing
  • 1 tsp pumpkin spice
  • ½ tsp cinnamon
  • 1 tsp maple syrup
  • ¼ cup brown sugar
Instructions
  1. Follow instructions and ingredients on the box of brownie mix.
  2. Once you have added all necessary ingredients, add in 2 (15 oz) cans of puree pumpkin. Mix well, and then place in a oven-safe dish.
  3. Follow the temperature and baking time instructions on your box of brownie mix, and then add about 15 minutes to the baking time.
  4. You'll end up baking your brownies for approximately 35 to 40 minutes. To check doneness, stick a knife in the center of the brownies. If it comes back clean, your brownies are done.
  5. Once done, allow the brownies to cool for over an hour. While the brownies are cooling, make the icing.
  6. Scoop vanilla icing out of its original container and place in a bowl. Add in all spices and mix well. Then, add in the maple syrup and brown sugar and mix again.
  7. Once the brownies have fully cooled, spread the icing on top and enjoy!

Photo: Nisa Burns Cochran
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