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Pumpkin Brownies - Baked in a Pumpkin!

Delicately flavored with pumpkin and spices, these brownies are slow-baked inside a pumpkin for a creamy, pudding-like texture when warm. When chilled, it tastes like cheesecake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 slices
Calories 592 kcal
Author Katie Moseman

Ingredients

  • 2 pie pumpkins
  • 3 oz unsweetened chocolate
  • 8 TB unsalted butter
  • 1 cup sugar
  • 1/3 cup cooked and mashed pumpkin I used canned pumpkin, NOT pumpkin pie mix
  • 1/8 tsp cinnamon
  • Dash of ginger
  • Dash of cloves
  • 1/4 tsp vanilla
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 cup flour

Instructions

Prep

  1. Rinse off the pumpkins and dry them. Using a chef's knife, cut off the top of the pumpkin to create a pumpkin "bowl" with a "lid." Scrape out all the seeds and as much of the stringy stuff as you can. Discard or save the seeds for roasting.
  2. Wrap the pumpkin "bowls" with aluminum foil up to the rim. Line a baking sheet or pan with foil or parchment and place the pumpkin bowls side by side but not touching.
  3. Preheat oven to 350.

Batter

  1. In a microwaveable bowl, microwave the chocolate and butter together in 20 second bursts, stirring in between, until completely melted and smooth.
  2. Stir in the sugar, then the pumpkin, then the spices, salt, and vanilla. Taste the batter to see if you want to add more spices.
  3. Stir in the eggs until glossy and smooth. Sprinkle the flour over the batter and gently stir until just combined.

Assembly & Baking

  1. Scoop the batter into each pumpkin bowl. Smooth it down to make sure the amounts are equal. Place the pumpkin lids on top.
  2. Bake for 1 hour, then remove the lids. Continue to bake for at least one more hour. When done, brownies will have a shiny skin on top and will puff up just a bit. They should not feel liquid underneath, but they will be on the soft side because the pumpkin cooks them by steam.
  3. Let cool for about an hour. To speed cooling at this point, you may place them in the refrigerator to firm up for slicing.
  4. If desired, use a chef's knife to slice each pumpkin into wedges, or simply eat the brownies from the pumpkin. Brownies will be soft like thick pudding when warm, and firm like cheesecake when cold. Be sure to try it both ways!

Recipe Notes

If you want the pumpkin brownies without baking in a pumpkin, use an 8 inch pan and bake for about 20 to 25 minutes at 350. The texture will be more like a traditional brownie than a pudding/cheesecake hybrid.

Nutrition Facts
Pumpkin Brownies - Baked in a Pumpkin!
Amount Per Serving
Calories 592 Calories from Fat 324
% Daily Value*
Fat 36g55%
Saturated Fat 22g138%
Cholesterol 142mg47%
Sodium 185mg8%
Potassium 223mg6%
Carbohydrates 68g23%
Fiber 3g13%
Sugar 50g56%
Protein 7g14%
Vitamin A 830IU17%
Calcium 41mg4%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.