Pumpkin spiced brownies recipe: How to make pumpkin spice brownies

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The return of Starbucks’ pumpkin spice latte for many signifies the start of the autumn season, with seasonal spices accompanying warming coffee. In recent years this has branched out to pumpkin spice cakes, tea and even liqueur.

The mix of spices, including nutmeg, cinnamon, clove, ginger and allspice make for the perfect drink or sweet treat.

Now recipes have been cropping up for pumpkin spice cakes, pies and even brownies.

With autumn the perfect time to get in the kitchen and do some seasonal baking, pumpkin spice brownies may be the ideal treat for the whole family.

Lo-Dough has put together the perfect recipe, and if you’re eating healthily, you can use their Lo-Dough brownie mix, which is just 65 calories per brownie, reduced sugar and high protein.

Read More: Pumpkin patch UK mapped: Where are the best pumpkin farms to PYO?

If you’d rather make the brownie mix yourself, don’t fear! There is a recipe for brownies further down the page.

Low-calorie brownies with pumpkin spice

• 1 pack of Lo-Dough Brownie Mix
• 100g pumpkin puree
• A couple of pinches of cinnamon (you can also add clove, nutmeg, allspice and ginger if you’d like more spice)


Make the Lo-Dough Brownie Mix as per the packet instructions.

Take your banana and cut nine thin rounds of banana off and put to one side.

Mash up the rest with a fork and incorporate into your mix.

Decorate with the nine rounds, so that each brownie will have a piece of banana in the centre.

Bake for 25 minutes at 190C. Allow to cool (as per the instructions) and then cut into nine portions. They are now ready to serve.

Pumpkin spice brownie recipe (definitely not low calorie)


  • 175g unsalted butter, chopped, plus extra to grease
  • 150g dark chocolate (70 percent cocoa solids), chopped
  • 4 medium eggs
  • 400g caster sugar
  • 100g plain flour
  • 40g cocoa powder
  • 100g cooked pumpkin purée
  • 1 tsp ground nutmeg
  • 2 tsp ground cinnamon

First, melt butter and chocolate in a heatproof bowl over a pan of gently simmering water, stirring occasionally, until smooth. Remove bowl from pan and set aside to cool for 20min.

Preheat oven to 180°C (160°C fan) mark 4 and grease and line a 20.5cm (8in) square tin with baking parchment.

In a large bowl, beat three eggs and 300g of sugar with a handheld electric whisk until thick, pale and moussey.

Add the cooled chocolate mixture, fold in with a large metal spoon. Sift over 75g of flour, the cocoa and a pinch of salt and fold in.

In a separate bowl, using a handheld electric whisk beat the remaining egg and 100g of sugar in a large bowl until thick, pale and moussey.

Add the pumpkin purée and fold in with a metal spoon. Sift over the remaining 25g of flour and the spices and fold in gently.

Spoon alternate dollops of the chocolate batter and the pumpkin spice batter into the prepared tin.

Swirl with a skewer to gently marble the two mixtures.

Bake for 45 minutes or until the top feels set and there is no wobble when you gently shake the tin.

Cool completely in the tin, then remove to a board and slice into squares.

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