Pumpkin Spice Brownies

Hot chocolate and brownie season has arrived in the Milne hoosie! We love these Pumpkin Spice Brownies they are so delicious with a milky cream topped hot chocolate. They are packed with all the flavours of Autumn and are lovely served warm with a dollop of fresh cream.

Pumpkin Spice Brownie Title
Pumpkin Spice Brownie Title

These delicious Pumpkin spice brownies are crunchy on the outside but soft and slightly chewy on the inside. You can mix up the nuts and the spice flavours for a bit of experiment. They are delicious served warm with ice cream or with whipped cream and chocolate sauce or lovely cold as a fire side snack. We love dunking them into a creamy hot chocolate. The perfect way to welcome Autumn into the home.

Similiar Autumn Recipes to the Pumpkin Spiced Brownies – Carrot Cake Loaf , The Best Cheese Scones , Orkney Cheese Chicken Pinwheels , Scottish Beef & Vegetable Pies , 1916 Trench Cake

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Pumpkin Spice Brownie Close Up
Pumpkin Spice Brownie Close Up

Your Going to Love this Pumpkin Spiced Brownie Recipe because…

Its easy to throw together and makes the perfect after school treat on a Friday night. Then you have brownie leftovers all weekend too! Bonus!

This brownie recipe is the perfect way to welcome in the Autumn seasons with the kids and contains the lovely flavours and smells of Autumn.

The brownies are crunchy on the outside yet soft and slightly chewy on the inside. They hold their shape as and travel well for a lovely Autumn picnic with the kids.

Pumpkin Spiced Brownies Top View
Pumpkin Spiced Brownies top view

If you like the sound of this recipe I’m sure your going to love these equally comforting and delicious recipes to try in the Autumn months. I love Orkney Cheddar and Chicken Pinwheels its such a comforting and delicious recipe to warm you up on a cold day. If we are thinking ahead of the game and more towards the end of Autumn then I love the Mincemeat Cake recipe. Its not just for Christmas but is delicious around November time when the mincemeat is being made.

Chicken and Cheese Pinwheels
Christmas MIncemeat Cake

Tips for making these delicious brownies…

Try using a medium sized brownie tin and grease it up well before adding in the brownie batter.

Top the brownies with the chopped chocolate (optional step) as soon as they are out of the oven so that the chocolate gets a chance to melt into the top of the brownies. You don’t have to top them with extra chocolate if you don’t want to but I think it adds a nice touch.

To keep these brownies soft on the inside you don’t want to over cook them. When they come out of the oven ready they will appear soft. Leave them to cool a little before slicing and removing from the tin.

Keep a close eye on the nuts while they are toasting as they can quickly burn if left in the oven too long. Around 8 minutes is usually perfect so set a timer.

Scottish Tearoom Cookbook
Scottish Tearoom Cookbook

If you enjoy Scottish recipes your going to love my Scottish cookbooks available now on my website. All inspired by either the traditional dishes of Scotland, the Scottish seasons or Scottish food culture. Click the image link above or below to bring a taste of Scotland into your kitchen!

Scottish Tearoom Cookbook
Scottish Tearoom Cookbook

Pumpkin Spiced Brownie Recipe

Pumpkin Spice Brownies


  • 1 Medium Sized Square Brownie Tin


  • 100g Mixed Nuts
  • 110g Butter
  • 50g Dark Chocolate Use Milk Chocolate if you prefer
  • 2 Medium Eggs
  • 50g Plain Flour
  • 225g Golden Caster Sugar
  • 1tsp Baking Powder
  • Pinch of Salt
  • 1tbsp Pumpkin Spice use cinnamon instead
  • 20g Chopped Chocolate Optional to sprinkle over the top


  • Preheat the oven to 180C (fan oven) and grease up the brownie tin.
  • Bake the nuts on a tray in the oven for 8-10minutes or until golden brown.
  • Melt the butter and the chocolate together in a small pan and set aside to cool.
  • Whisk the eggs into the butter and chocolate mixture once it is cool.
  • Add the flour, sugar, baking powder, pinch of salt and pumpkin spice into a large bowl and mix through well.
  • Make a dent in the middle of the dry mixture and pour in the chocolate mixture. Mix together really well.
  • Pour into the greased brownie tin and bake for 30 minutes until crunchy on the top but still soft in the middle.
  • Remove from the oven and sprinkle over the chopped chocolate. Leave to cool a little before slicing.
  • Cut into squares. You can reheat any brownies in the oven the next day.
Brownie Close Up Photograph
Brownie Close Up Photograph

If you enjoyed this recipe you may also like these recipes in the colder months – Stockan’s Oatcake Pie Recipe with cheese & Vegetables , Scottish Cheddar Cheese Loaf Recipe , Scottish Pork and Apple Rolls