White Chocolate Pumpkin Spice Brownies

Oh wow, fall is here, and I’m so happy! I just made White Chocolate Pumpkin Spice Brownies, and they’re super yummy. They taste like a cozy autumn day.

You know how I love sweet treats, right? These brownies mix white chocolate with pumpkin and warm spices. Every bite is like a big fall party!

I bet you want some now, don’t you? They’re so easy to bake, and my kitchen smells amazing. I can’t stop eating them!

Come on, let’s bake these brownies together! Grab some white chocolate and pumpkin, and I’ll share my recipe. It’s gonna be so fun!

Why You’ll Love This Recipe

• Perfect Fall Treat – Pumpkin, cinnamon, and warm spices make this the ultimate autumn dessert.
• Easy to Make – Simple ingredients and a straightforward process mean you can whip these up in no time.
• Ultra Soft & Chewy – These brownies have a moist, fudgy texture thanks to real pumpkin puree and melted butter.
• Loaded with White Chocolate – White chocolate chips add sweetness and a creamy contrast to the spiced batter.
• Great for Sharing – Whether for a family gathering, bake sale, or dessert table, these brownies are a crowd-pleaser.

Required Kitchen Tools

Before we begin, gather these essential kitchen tools to make baking easier:

✔ Mixing Bowls – One for dry ingredients, one for wet.
✔ Whisk & Spatula – For smooth mixing.
✔ Electric Mixer (Optional) – If you want an extra fluffy texture.
✔ 8×8 or 9×9 Baking Pan – For the perfect brownie thickness.
✔ Parchment Paper – Helps with easy removal.
✔ Oven & Timer – A must for perfect baking results.

Ingredients

Here’s what you’ll need to make these irresistible pumpkin brownies:

Wet Ingredients:

• Unsalted Butter (½ cup, melted) – Adds richness and moisture.
• Granulated Sugar (¾ cup) – Sweetens and balances the pumpkin spice.
• Pumpkin Puree (½ cup) – Not pumpkin pie filling! This keeps the brownies soft and fudgy.
• Large Eggs (2) – Helps bind everything together.
• Vanilla Extract (1 tsp) – Enhances the flavor.

Dry Ingredients:

• All-Purpose Flour (1 cup) – The base of the brownie structure.
• Pumpkin Pie Spice (2 tsp) – A perfect blend of cinnamon, nutmeg, ginger, and cloves.
• Baking Powder (½ tsp) – Helps the brownies rise slightly for a chewy texture.
• Salt (¼ tsp) – Balances the sweetness.

Add-ins:

• White Chocolate Chips (¾ cup) – Melts into creamy, sweet pockets in every bite.

Variations & Customizations

Want to switch things up? Here are some fun variations:

• Add Nuts – Chopped pecans or walnuts add crunch.
• Drizzle Caramel – For extra gooey sweetness.
• Mix in Dark Chocolate – Balance the sweetness with dark chocolate chunks.
• Top with Whipped Cream – A dollop of vanilla whipped cream makes it extra indulgent.

Step-by-Step Instructions

1. Preheat & Prepare the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhangs on the sides for easy removal.

2. Mix the Wet Ingredients

In a large bowl, whisk together the melted butter and sugar until smooth. Add the pumpkin puree, eggs, and vanilla extract, mixing until fully combined.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, pumpkin pie spice, baking powder, and salt.

4. Make the Batter

Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula. Stir until just combined.

5. Add White Chocolate Chips

Fold in the white chocolate chips evenly throughout the batter.

6. Bake the Brownies

Pour the batter into the prepared baking pan, spreading it evenly with a spatula. Smooth out the top for an even bake.

Place the pan in the preheated 350°F (175°C) oven and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).

Baking Tips:

✔ Don’t Overbake – The brownies will continue to set as they cool. Overbaking can make them dry.
✔ Check Early – Start checking at the 25-minute mark to avoid overcooking.

7. Cooling & Cutting

Once baked, remove the pan from the oven and let the brownies cool in the pan for at least 20-30 minutes. This helps them firm up for clean slicing.

For best results, transfer them to a wire rack by lifting the parchment paper edges.

How to Get Clean Slices:

• Use a sharp knife and wipe it clean after each cut.
• If the brownies are extra soft, chill them in the fridge for 30 minutes before slicing.

Serving & Decoration

These White Chocolate Pumpkin Spice Brownies are already delicious on their own, but you can take them to the next level with these serving ideas:

Dust with Powdered Sugar – A simple, elegant touch.
Drizzle with White Chocolate – Melt additional white chocolate and drizzle over the top for extra decadence.
Serve with Ice Cream – Pair with vanilla or caramel ice cream for a luxurious dessert.
Enjoy with Coffee or Tea – The perfect cozy afternoon treat!

Storing & Freezing

Storing:

• Keep brownies in an airtight container at room temperature for up to 3 days.
• For longer freshness, store them in the refrigerator for up to a week.

Freezing:

• Wrap individual brownies in plastic wrap, then place them in a freezer-safe bag.
• Freeze for up to 3 months.
• To enjoy, thaw at room temperature or warm in the microwave for 10-15 seconds.

Nutrition Information (Per Brownie)

Calories	Carbs	Fat	Protein	Sugar
~210	28g	10g	3g	18g

(Approximate values; will vary based on specific ingredients used.)

White Chocolate Pumpkin Spice Brownies FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! Just make sure it’s well-drained and mashed smoothly to avoid excess moisture in the batter.

Can I use dark chocolate instead of white chocolate?

Absolutely! Dark chocolate adds a richer contrast to the pumpkin spice flavors.

Why are my brownies too soft?

Pumpkin adds moisture, so make sure to bake them long enough. If they seem undercooked, let them cool completely before slicing, or refrigerate them for cleaner cuts.

Can I make these gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend for best results.

How do I store leftovers?

Store at room temperature for 3 days, in the fridge for 1 week, or freeze for up to 3 months.

Final Thoughts

These White Chocolate Pumpkin Spice Brownies are the perfect fall treat – chewy, moist, and packed with warm flavors! Whether you make them for Halloween, Thanksgiving, or just a cozy day, they’re sure to impress.