I celebrated my birthday this week. I am not huge on cake, so I always have pumpkin pie. I figured why not pumpkin brownies too. This recipe is a highly modified and far less healthy version of the Pumpkin Chocolate Brownies by Fueling Endurance Performance.
Mix brownie mix as directed on box. Set aside.
Mix 1 16 oz can pumpkin puree, 1/2 cup milk, 2 tsp cinnamon, 1 tsp ginger and 1/2 tsp nutmeg.
Add two large spoonfuls of the brownie mix to the pumpkin puree mixture and stir until well blended.
Pour plain brownie mix in the bottom of a 9×13 pan. Pour pumpkin puree mixture on top.
Bake at 350 degrees for 40 minutes.
These smell heavenly. Chocolate and pumpkin and spices YUM! Be warned these brownies need to be eaten within a day or two or they go mushy because of all the moisture in the pumpkin. But I’m guessing you won’t have a problem with that. Ours were gone in a day!