Thanks to the delicious chocolate chip pumpkin loaves I'd made a few days ago, I had more pumpkin puree to use. I had looked out recipes for Pumpkin Snickerdoodle cookies, and Pumpkin cheesecakes, and Pumpkin chocolate chip cookies and so on and so forth. But these American recipes seem to make huge quantities, like 4 dozen cookies, or 9" large cakes, and we just can't eat that much food quickly enough that it's fresh. And as crazy as it sounds, we don't always have taste-testers handy to help us eat up all the delicious baking and cooking we do. (if at this point you'd like to volunteer your services, leave a comment below, thanks)
So, I figured chocolate brownies with the delicious addition of pumpkin plus the relevant spice mix would work.
I used my go-to brownie recipe - you could use yours, or a packet mix, whatever you like really. I layered in half the mixture, swirled some pumpkin across this part, then poured on the rest of the brownie batter and dolloped and swirled the remainder of the pumpkin puree on top. I had recently found and bought Halloween coloured peanut M&M's, so sprinkled them on top.
I added the pumpkin pie spice mix to the brownie batter before I poured it in, so that it would fully mix. I kept tasting it to check, and added 4 tsp of spice before I felt I could taste it. This baked up quite strong-tasting, and on my first bite I must have bitten into a little puddle of ginger, so I got a little fright that they were too strongly spiced, eek!
I gave some to a friend to test, as she hadn't had pumpkin much before, and her family's verdict was that they were great - just the right amount of everything. Team Becca liked them too, especially the edges as they were a bit less squidgy than the very middle. I think it was more moist than usual because of the pumpkin - yummy!