14 Reviews of Pumpkin Brownies

From: Jo Ann L

On Mar 8, 2003

Nice spicy taste. I agree that it's not exactly what one would expect from a brownie. It's more like gingerbread. The amount of batter didn't look like much for a 9x13 pan, so I wound up baking it in a 9-inch square pan, still for 30 minutes. It came out fine, with a soft, cakey texture. I also used regular flour, as I didn't have any whole wheat.

From: Love2Eat

On Mar 4, 2003

This was superb! If you're looking for snacks that are on the healthier side, this one fits the bill. If you're looking for a traditional brownie though, you may be disappointed cause I found it more cakey than the fudgey brownies I imagine! I didn't have any nutmeg, so I substituted pumpkin pie spice and omitted the nuts cause no one here is fond of them and it was magnificent with a glob of ultra low-fat cool whip. Thanks Bugs!

From: Rifka

On Nov 15, 2007

Because many of the other reviews said that the brownies were a bit dry, I added more buttermilk to the recipe...probably about 1/2 cup total of buttermilk. I also left out the walnuts as my husband doesn't like them. The brownies turned out very well and I would make them again.

From: Aroostook

On Feb 12, 2003

I absolutely LOVED this recipe!!! Rich, moist and flavorful... When you finished one of these "brownies", you just had to eye the pan and ask yourself... Should I eat just ONE more??? In one word... deeeeelicious! Thanks for posting !!! PS But I have to ask.... How did a chef called Bugstomper come up with the name??? =) Curious Barb

From: army wife owens

On Oct 30, 2007

These were good but did not have the texture of a brownie.

From: CincinnatiKitchen

On Nov 29, 2005

Made these on Thanksgiving and used brown sugar splenda so we would have a sugar free dessert and they turned out really well. They had a great pumpkiny / spicy flavor. Used applesauce instead of the oil. Also took Jo Ann's suggestion and made then in a 8x8 pan. Ended up cooking them for almost an hour to get the center to be completely cooked, but the extra cooking time didn't seem to dry them out any. The only resemblence to a brownie though was the square shape. More like a cake or bar. Great dessert!

From: ranch-girl

On Dec 3, 2005

Execellent! My teenagers loved them, and I was happy that they were eating a somewhat healthy treat. They are more like a cake than a brownie - if you increase the ginger a bit, you could call it "pumkin gingerbread". Next time I think I'll cut back the sugar to 3/4 cup, as it was quite sweet.

From: Diane MacKenzie

On Feb 8, 2004

Thought I had made some comments, but don't see them in the review section. Anyway the idea of the brownies is wonderful. I have made them twice. Yesterday I made a few adaptions: Brown Sugar--I used 1/2C and then 4t Sweet 'N Low (brown, and spoon supplied), only a pinch of salt, Buttermilk---I used 1/4C Vanilla Silk Soy Milk and 1t lemon juice, and the 1/2C egg substitute. They were better to us and neighbors then the first batch I had made. Anyway, thanks for the recipe. I did the adaptions for a couple reasons, they are all to make them healthier! Diane

From: thelowedownunder

On Jul 20, 2003

These have an excellent flavor but are noticeably dry. They're acceptable alone, but definately need milk to make up for the dryer consistency.

From: Abi Q

On Sep 24, 2006

Pumpkin desserts are among my favorite things to munch all autumn! This was a wonderful recipe. I cut the sugar a touch (I have to be very careful about my sugar intake) and had to omit the walnuts as my boyfriend can't eat them. The whole wheat texture is wonderful with pumpkin and the spices balanced nicely! Thank you for a new favorite