Vegetarian Recipes

Pumpkin Brownies

Aside from breaking out your sweaters and fuzzy socks, what screams “Autumn has arrived!” more than gooey Pumpkin Brownies? This rich combination of dark chocolate and warming pumpkin spice flavors cannot be beat. But if fudgy, soft, and ultra-moist brownies aren’t enough to convince you, the pumpkin cheesecake topping will definitely seal the deal! My simple recipe uses easy-to-find ingredients and is the perfect budget-friendly fall dessert. May I suggest a leaf-peeping road trip with a batch of these Pumpkin Brownies along for the ride?

Growing up in New England, my mom made visiting Salem, Massachusetts a tradition for our family; we’re all history buffs and love a good ghost story. I’m proud to say I have kept the Salem tradition alive with my daughter for 3 years running, even though we live in Tennessee, and it takes a bit more effort to get there. There’s just something magical and spooky about autumn in New England, so I hope these pumpkin brownies give you a little taste of the excitement I grew up with every October! This recipe is such a fun twist on classic homemade brownies and gets me in the autumn spirit every time I make them.

Here’s what you’ll need to make this recipe for pumpkin brownies:

Flour: You only need ¾ cup of all-purpose flour for this recipe.
Salted Butter: Measure out your butter and then melt it before adding it to the brownie batter. The melted butter adds moisture and creates a fudgier texture. Warm it briefly in the microwave or on the stovetop until melted but not hot.
Spices: I add cinnamon to the brownie batter and pumpkin pie spice to the pumpkin cream cheese topping. These spices are essential for that classic fall flavor.
Vegetable Oil: Adds moisture and helps create a chewy texture.
Granulated Sugar & Light Brown Sugar: Use light brown sugar and regular granulated sugar to sweeten your pumpkin brownies. I also add a little brown sugar to the topping to cut through the tangy cream cheese flavor.
Salt: For flavor and to balance the sweetness.
Cocoa Powder: Use unsweetened cocoa powder to give your brownies a rich chocolate flavor.
Eggs: You’ll need 2 eggs for this recipe. They help create a fudgy texture and provide some lift during baking.
Vanilla Extract: For flavor—use pure vanilla extract for the best results.
Pumpkin Purée: Be sure to grab a can of 100% pure pumpkin, not pumpkin pie filling. I’d use any leftover pumpkin purée to make my pumpkin butter, pumpkin cookies or a pumpkin smoothie!
Cream Cheese: Use room-temperature cream cheese to make the topping.
Chocolate Chips: I mix some into the brownie batter and sprinkle the rest on top of the pumpkin cream cheese layer. Semi-sweet chocolate chips are delicious in this recipe, but you can use any type you like.
Pecans: I use chopped pecans to add a little crunch to these pumpkin cheesecake brownies. Walnuts are a great budget-friendly substitute.
Cooking Spray: For greasing the pan.

Recipe Tips

Combine the wet ingredients before adding them to the flour mixture to avoid over-mixing. Over-mixing the flour can cause the gluten to develop too much, which creates a tough and not-so-fudgy texture when baked (not ideal!) Fold the wet ingredients into the dry ingredients using a spatula until combined.
I highly recommend letting the cream cheese come to room temperature before mixing it with the other ingredients. Have you ever tried to mix a cold block of cream cheese? It’s not easy!
Don’t forget to grease your baking dish with cooking spray to stop the brownies from sticking. I also line my dish with parchment paper so I can easily lift them out once they’re cooled.
Your brownies are done when a toothpick inserted in the center comes out clean with no wet batter. The topping will also look set and slightly golden.

I’m all about the rustic look when it comes to baking, but crumbly pumpkin brownies aren’t exactly what I have in mind. To get even slices, let the brownies cool for about 30 minutes before cutting them; otherwise, they might fall apart as you slice. They’ll set and slice much better after cooling. You should also use a sharp, straight-edged knife and wipe it clean after each cut. Doing this stops the fudgy brownie bits from sticking to the knife and creating jagged edges. This recipe creates 9 evenly-sized brownies, but you can cut them into smaller or larger pieces—whatever you like!

Storage Instructions

Keep your pumpkin brownies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Just make sure they’re completely cooled before storing and allow them to thaw before serving. These are a great treat for the upcoming autumn holidays!

Overhead view of pumpkin brownies on parchment paper.

Pumpkin Brownies Recipe

These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!

Course Dessert

Cuisine American

Total Cost ($8.56 recipe / $0.95 serving)

Prep Time 15

Cook Time 40

Total Time 55

Servings brownies

Calories 481kcal

Author Jess – Budget Bytes

Equipment

Hand Mixer
8×8” Baking Dish

Ingredients

Brownie Ingredients

¾ cup flour $0.08
1 tsp cinnamon $0.15
⅛ tsp salt $0.01
12 Tbsp salted butter, melted but not hot $1.59
2 Tbsp vegetable oil $0.08
¾ cup granulated sugar $0.26
¾ cup light brown sugar $0.51
½ cup cocoa powder $1.24
2 eggs $0.62
½ Tbsp vanilla extract $0.98
¼ cup pumpkin purée $0.15
¼ cup chocolate chips, divided $0.37
cooking spray $0.01

Pumpkin Cream Cheese Topping Ingredients

4 oz cream cheese, room temperature $1.49
⅓ cup light brown sugar $0.36
½ tsp pumpkin pie spice $0.09
¼ cup pumpkin purée $0.15
2 Tbsp pecans $0.42

Instructions

Add flour, cinnamon, and salt to a mixing bowl and whisk to combine.
In a separate mixing bowl, whisk melted salted butter, vegetable oil, granulated sugar, light brown sugar, and cocoa powder together until smooth.
Add eggs, vanilla, and pumpkin purée to another mixing bowl and gently beat them together.
Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
Preheat oven to 350F. Combine cream cheese, light brown sugar, pumpkin pie spice, pumpkin purée with a hand mixer on low until smooth.
Spoon dollops of the pumpkin mix on top of the brownie batter.
Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
Sprinkle with remaining 1 Tbsp chocolate chips and pecan pieces.
Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

See how we calculate recipe costs here.

Nutrition

Overhead view of pumpkin brownies in a parchment lined baking dish.

how to make Pumpkin Brownies – step by step photos

Add ¾ cup flour, 1 tsp cinnamon, and ⅛ tsp salt to a mixing bowl and whisk to combine.

Melted butter, oil, sugar, and cocoa in a mixing bowl.

In a separate mixing bowl, whisk 12 Tbsp melted salted butter, 2 Tbsp vegetable oil, ¾ cup granulated sugar, ¾ cup light brown sugar, and ½ cup cocoa powder together until smooth.

Pumpkin puree, eggs, and vanilla in a mixing bowl.

Add 2 eggs, ½ Tbsp vanilla, and ¼ cup pumpkin purée to another mixing bowl and gently beat them together.

Pumpkin puree and egg mixture being poured into brownie batter in a baking dish.

Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.

Dry ingredients and chocolate chips added to the wet chocolate mixture in a mixing bowl.

Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.

Pumpkin brownie batter in a lined baking dish.

Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.

Sugar, pumpkin puree, and cream cheese in a mixing bowl.

Preheat oven to 350F. Combine 4 oz cream cheese, ⅓ cup light brown sugar, ½ tsp pumpkin pie spice, ¼ cup pumpkin purée with a hand mixer on low until smooth.

Pumpkin brownie batter topped with dollops of pumpkin cream cheese topping.

Spoon dollops of the pumpkin mix on top of the brownie batter.

A toothpick spreading pumpkin cream cheese topping on top of brownie batter in a baking dish.

Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.

Pumpkin brownie batter topped with pecans and chocolate chips in a baking dish.

Sprinkle with remaining 1 Tbsp chocolate chips and 2 Tbsp of pecan pieces.

Freshly baked pumpkin brownies in a baking dish.

Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.

This easy pumpkin brownie recipe is the only way to enjoy pumpkin and chocolate together this fall!

Pumpkin Pie

$7.49 recipe / $0.62 serving

Pumpkin Bread

$5.94 recipe/ $0.37 serving

Milk being poured into a bowl of pumpkin pie oatmeal with nuts.

Baked Pumpkin Pie Oatmeal

$3.84 recipe / $0.64 serving

Side view of a pumpkin pie bar on a white plate with whipped cream on top.

Pumpkin Pie Bars

$5.63 recipe / $0.63 serving

The post Pumpkin Brownies appeared first on Budget Bytes.

Vegetarian Recipes

Easy Enchilada Sauce

Enchilada sauce is one of my very favorite things, ever. I love when it soaks into tortillas while baking and makes everything all tangy, spicy, and good. Mmmmm. 🤤 But when the selection at my local grocery store was less than impressive, I decided it was high time to try making some myself. This Easy Red Enchilada Sauce is a total game-changer, and now I can never go back to store-bought. It has ten times more flavor than anything I’ve ever had from a can and literally takes minutes to make. It’s a total winner.

red enchilada sauce dripping from a wooden spoon into a glass jar.

“INCREDIBLE! Super easy, made with common pantry staples, and way tastier than store bought.”

Sarah

Easy Enchilada Sauce Recipe

This EASY enchilada sauce is not an authentic recipe made with dried chile peppers that you’ll find in Texas or Mexico, but it’s a quick and easy version that anyone can whip up in their kitchen using basic pantry staples. But I promise, once you taste it, you won’t regret the shortcuts. It’s still bursting with flavor, and you’ll want to pour it over everything. However, if you want a made-from-scratch sauce with dried chiles in the mix, check out this Authentic Enchilada Sauce recipe from Isabel Eats.

close up of enchilada sauce dripping off a wooden spoon into a jar.

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Easy Red Enchilada Sauce

It only takes 10 minutes to make this super easy red enchilada sauce that is bursting with flavor.

Course Sauce

Cuisine Mexican, Southwest

Total Cost $1.32 recipe

Cook Time 10

Total Time 10

Servings ¼ cup each

Calories 53kcal

Author Beth Moncel

Ingredients

2 Tbsp cooking oil $0.08
2 Tbsp all-purpose flour $0.02
2 Tbsp chili powder $0.60
2 cups water $0.00
3 oz. tomato paste $0.47
1/2 tsp ground cumin $0.05
1/2 tsp garlic powder $0.05
1/4 tsp cayenne pepper $0.02
3/4 tsp salt or pepper to taste, $0.03

Instructions

Add the cooking oil, flour, and chili powder to a sauce pot. Turn the heat on to medium and whisk the ingredients together. Continue to whisk as the mixture begins to bubble. Whisk and cook the mixture for one minute once it begins bubbling.
After one minute, whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper until smooth. Allow the sauce to come up to a simmer. Once it reaches a simmer it will begin to thicken slightly.
Starting with a 1/2 teaspoon, add salt to taste. I used about 3/4 teaspoon total. The sauce is now ready to use!

See how we calculate recipe costs here.

Video

Notes

*The water can be replaced with either vegetable broth or chicken broth for more depth, just be sure to reduce the salt added at the end to compensate.

A Note on the Spice Level

The “chili powder” listed in this recipe is a store-bought mix of spices used to season chili. It is not straight chile powder, or pure ground chile peppers, which can be extremely spicy. The brand of chili powder I use is completely mild, but other brands can sometimes carry some heat. If you are using a spicy chili powder, simply reduce or eliminate the cayenne powder from this recipe to compensate. The heat level of this recipe, using McCormick’s chili powder, is medium spicy, like a medium salsa.

Nutrition

How to Make Enchilada Sauce Step-By-Step Photos

Toast the flour: Start by adding 2 Tbsp flour, 2 Tbsp chili powder, and 2 Tbsp oil to a pot. I use McCormick’s chili powder, which is not spicy, just flavorful, so don’t be frightened by the large quantity in the recipe. All of the heat comes from the cayenne pepper.

Whisk these ingredients together and allow them to come up to a bubble over medium heat, whisking the whole time. Whisk and cook for one minute. This will toast the flour and chili powder, adding to the flavor depth and making sure that the flour doesn’t taste like paste.

Add the wet ingredients: After one minute, add 3oz. tomato paste, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne, and whisk in 2 cups water (or broth).

Simmered enchilada sauce in the sauce pot.

Simmer: Let the sauce come up to a simmer and it will begin to thicken. Taste the sauce and add salt to your liking. Start with about 1/2 teaspoon and add more if needed. The salt will really help bring out the flavors. If you’re using broth in place of water, you might not need to add any at all.

And now you’re good to go! Drizzle this thick and flavorful enchilada sauce over all of your favorite foods and enjoy!

side view of a jar of enchilada sauce with a spoon.

How to Use Enchilada Sauce

Of course, the main thing you can make with this sauce is enchiladas! (Chicken enchiladas are a favorite). But I’m here to tell you that’s not the only thing you can make. Here are some other great ways I like to use my red enchilada sauce:

as a simmer sauce for meat (in a slow cooker or skillet)
as a rich sauce to smother burritos
combined with eggs and fried tortillas for Migas
combined with sour cream to make a creamy and spicy dip
as a replacement for taco sauce
a soup base (chicken enchilada soup or 30 minute posole)
to sauce up casseroles like Mexican lasagna, enchilada casserole, or taco stuffed shells

How to Store

Keep any leftovers in an airtight container in the fridge for up to 3-4 days, or portion out and freeze for up to 3 months. Let the sauce thaw overnight in the fridge (or, if you forget to set it out, run the freezer bag/container under hot water until it thaws!) Use it as directed in your chosen recipe.