Sweet Fudge Pumpkin Brownies

Sweet Fudge Pumpkin Brownies

What you want to make for your dinner in a cold winter morning? Definitely dessert! I really like to bake cookies and cake for my family when we gather together and talk about work or school. These days I found pumpkin is the best ingredient to provide sweetness. Plus, it is much healthy than use sugar in the dessert. I use this healthy vegetable as sugar and have enough pumpkin to make a couple dozen pies, or loaves of bread, or batches of whoopie pies, or even brownies. And here I would like to share with you one of my favorite Cast iron dessert recipes. It is sweet pumpkin Fudge Brownies. I have to say it is the best Brownies I have ever eaten.it is super moist and fudgy with just a hint of cinnamon. Plus, the simple ingredients and quick prep means that as a busy parent we can whip up a fresh baked treat for our family without making too much of a mess or requiring too many ingredients. And here are the steps to bake these wonderful pumpkin brownies!



1 egg

½ ground cinnamon

½ cup butter

¾ cup of pumpkin puree

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

⅓ Cup Dutch process baking cocoa powder

⅓ cup each toasted chopped walnuts and dark chocolate chips

1 cup all-purpose flour


  1. Preheat the oven to 350and grease the cast iron skillet with butter.Place the cast iron skillet in the oven.
  2. In a medium mixing bowl, melt the butter and stir in the baking cocoa powder and cinnamon by using a wooden spoon. Set aside for 5 minutes to hydrate the cocoa and cinnamon and to cool the mixture slightly.
  3. Mix in the brown sugar, egg, and pumpkin. Measure in the flour and then sprinkle the salt and baking powder over it. Stir everything until well combined.
  4. Remove the skillet from the oven. Spread the batter evenly in the pan, and then sprinkle the nuts and chocolate chips on top.
  5. Bake for about 20 minutes in the skillet or until the brownies is set and only have a few moist crumbs on toothpickinsertnear the center.
  6. Cool for about few minutes before cutting and serving with vanilla ice cream.


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I have to confess, I do not really getpumpkin coffee drinks at all. I guess probably because Im not particularly fond of sweet coffee, unless it also involves chocolate. But, I am very much okay withpumpkin everything else. Store it in a tightly closed container for up to 4 days at room temperature and in the fridge if any longer than that. As for how to get the pumpkin puree, I used to roast the halved and seeds-removed pumpkins for 45 minutes to an hour until a sharp knife meets no resistance at all when poked into the side. And then puree the pumpkin with a food processor. I have tried other ways to treat pumpkin but this way is the easiest and can help to get the best flavor pumpkin puree. It can be used right away or you can store it in the refrigerator for 2 or 3 days, or freeze it to use later on in the year. If you buy the pumpkin puree or made it before, bake this delicious pumpkin brownies will only cost you 30 minutes. Next time, when you want to make brownies, don’t forget this much tasty one pan food recipe.

I’m trying to get some potential holiday recipes a little early this year, because I can take advantage of these recipes to plan what to bake, serve. Next recipe I will introduce another one of the best pumpkin Cast iron skillet recipes. It is Golden Pumpkin Cornbread Skillet. Using pumpkin means that the recipe stays nice and moist without the addition of too much oil. It can be a perfect snack, a delightful light breakfast or the ideal side for soup, stew, curries, baked beans or chili. I hope it might end up on your table soon!

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