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Primo Pumpkin Brownies

Servings 9 Brownies (regular sized)


  • 3/4 cup brown sugar packed
  • 1/2 cup butter softened
  • 1 tsp vanilla
  • 1 egg
  • 1 1/3 cups all-purpose flour
  • 1 cup canned pumpkin packed solid
  • 2 tsp pumpkin pie spice*
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup toffee baking bits
  • 1 batch white chocolate cream cheese frosting recipe below


  • Preheat oven to 350F. Spray an 8" square baking pan with nonstick cooking spray or grease the pan with butter.
  • Beat brown sugar, butter, and vanilla in a bowl with an electric mixer at medium speed until smooth and creamy. Add the egg; beat until fluffy. Add the flour, pumpkin, pumpkin pie spice, baking powder, and salt; beat at low speed just until blended. Stir in toffee bits. Spread batter evenly in the prepared pan.
  • Bake 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool completely in the pan set upon a wire rack. Prepare the frosting and spread over the cooled brownies.
  • White Chocolate Cream Cheese Frosting: - Heat 2 tbsp whipping cream in a small saucepan over medium heat until almost boiling - remove from heat. - Add 4 oz chopped white chocolate; stir until completely melted. Cool slightly. - Beat 6 oz softened cream cheese and 1/3 cup powdered sugar (sifted) in a large bowl with an electric mixer at medium speed for about 1 minute or until fluffy. - Add white chocolate mixture; beat until smooth.
  • * A substitute for pumpkin pie spice: 1 tsp ground cinnamon 1/2 tsp ground ginger 1/4 tsp ground allspice 1/4 tsp ground nutmeg