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This recipe solves a pesky little kitchen problem that I will bet anything you have run across.
It goes like this: You find a great recipe for some pumpkin muffins, or maybe pumpkin doughnuts. You open a typical grocery store can of pumpkin puree, measure out the one cup needed for the recipe – and don’t they all just need that ONE cup – and then thriftily scrape out all of the remaining pumpkin into a refrigerator dish and pop in in the fridge. “I’ll make some thing out of that later in the week.” you say to yourself as you slather butter on a fresh muffin.
Scroll ahead in your life, when you’re trying to fit all the Thanksgiving leftovers in the fridge, and you come across a … hairy little creature of some kind waaaay in the back of the middle shelf. Ew! It’s the 3/4 of a cup of pumpkin left from when you made muffins. You, shudder, toss it and feel bad that you wasted perfectly good food.
Well, my friends, I am here to help you never again have this happen, because this recipe for Skillet Pumpkin Fudge Brownies calls for exactly 3/4 of a cup of canned pumpkin puree – the amount left over after you have used a cup of it in something else. You can have your muffins or doughnuts, and then NOT waste the remainder of the can – plus you get some rich, fudgy brownies!
I made these in my 8 inch cast iron skillet, because after 30 years it has a perfect non-stick surface, and things bake up nice and moist in it – you can use an 8 x 8 pan though, if you don’t have a skillet.
Skillet Pumpkin Fudge Brownies
Ingredients
- 1/2 cup butter
- 1/3 cup dutch process baking cocoa powder
- 1/2 ground cinnamon
- 1 cup brown sugar
- 1 egg
- 3/4 cup of pumpkin puree
- 1 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/3 cup each toasted chopped walnuts and dark chocolate chips
Instructions
- Preheat the oven to 350º and generously butter an 8 inch cast iron skillet, or an 8 x 8 baking dish.
- Place the cast iron skillet in the oven [but not the baking dish, if that is what you use]
- Melt the butter, and in a medium mixing bowl immediately stir in the baking cocoa powder and cinnamon. i do all of the mixing in this recipe with a wooden spoon - no need to break out the mixer. Let sit for 5 minutes to hydrate the cocoa and cinnamon and to cool the mixture slightly.
- Mix in the brown sugar, and then the egg, and then the pumpkin, making sure each addition is completely mixed in before going on to the next.
- Measure in the flour, then sprinkle the salt and baking powder over it, then mix everything until well combined.
- Remove the skillet from the oven - be careful as it will be pretty hot - spread the batter evenly in the pan or dish, and then sprinkle the nuts and chocolate chips on top.
- Bake for about 20 minutes in the skillet, 25 in a baking dish. A toothpick inserted near the center should only have a few moist crumbs on it, but no liquid batter at all.
- Cool for about 30 minutes before cutting - these are really good warm with vanilla ice cream, or just eaten out of hand. Store in a tightly closed container for up to 4 days at room temperature - in the fridge if any longer than that.
These are quite divine, if I say so myself – moist and fudgy, with just a hint of cinnamon. And you can feel all virtuous because you haven’t wasted anything – it’s a win – win!
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Looks luscious! I have a banana brownie coming up next week — I love the concept of enriching brownies with something extra for flavor and, dare I say, a healthy twist? These looks insanely good — pinning!
I think it’s definitely healthier Sue – always a good reason to eat more brownies 😀
They sure do look yummy, Donalyn. I had that same problem today. I had some leftover pumpkin, didn’t know what to do with it. Since I made some homemade yogurt yesterday and hadn’t tried it yet I figured what the heck. I’ll try the yogurt and add a bit of pumpkin to it! Marion and I loved it!
However, I’m a brownie girl from way back when and there is no doubt in my mind, I would much rather “experiment with these enticing brownies of yours:) My neglected cast iron skillet thanks you too:)
Thanks so much for sharing, Donalyn…
Oh wow – pumpkin in yogurt is so yummy – great in smoothies too. Thanks for the reminder of another way to use it up!
I can’t stand it! I need some right now!
LOL – you DO, Jocelyn!
I was having lunch with a friend yesterday and saw and smelled a beautiful piece of pumpkin pie. I didn’t get it but I have to bring desert to a dinner party tomorrow night and your brownies are just right. I love the idea of pumpkins brownies. Thank you
Great Gelinde – I hope it’s a hit at the party!
I love that you can make this and bake this in the same pan 😀
These brownies look so moist and fudgy!
Cheers
Choc Chip Uru
Thanks CCU – I hope that you give them a try 😉
this looks so good!
thanks Ali!
Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
Judy@ http://www.bakeatmidnite.com
My pleasure Judy – love The Weekend Social!
I have never made a skillet brownie. Love this one mixed with pumpkin…it looks very moist, almost fudgy. Totally yum!
Thanks Angie – hope that get the chance to try them!
A delicious way to solve the pumpkin puree leftovers problem, haha. These look amazingly moist and generally delicious, I cannot wait to give them a try!
Found you at #TheWeekendSocial!
Welcome Emily – I hope that you enjoy the brownies 🙂
Oh how I know what you mean! I hate having leftover of anything but it does happen and yes, the leftovers usually become a science experience. Of course I wouldn’t care how much pumpkin these brownies call for, I would still make them because they look SO very moist and those chocolate morsels on the top scream “Eat me!”
I agree with you there MJ – then you could use the leftover cup to make muffins, instead of the other way around 😉
What a great recipe!! Pumpkin + brownies = perfect!
I would love to try this recipe, but I am confused about the amount of cinnamon to use… the recipe doesn’t specify a measurement. I could assume a1/2 cup, but that seems like an awful lot… I’m not seasoned baker so I’m not sure what to do…
Since this post is a couple of years old, I thought I would reply directly to you, Donalyn in the hopes of getting a response one way or another…
I would love to try this recipe, but I am confused about the amount of cinnamon to use… the recipe doesn’t specify a measurement. I could assume a1/2 cup, but that seems like an awful lot… I’m not seasoned baker so I’m not sure what to do…