Irresistible Pumpkin Brownie Sundaes Ready in 25 Minutes

Oh, you’re in for a treat with these Pumpkin Brownie Sundaes! I still remember the first time I made them – it was a chilly fall evening, and I wanted something that screamed “cozy” but with a little twist. The moment that warm, fudgy pumpkin brownie met the cold, creamy vanilla ice cream? Absolute magic. These sundaes give you the best of both worlds – the rich, chocolatey depth of brownies with that cozy pumpkin spice hug, all topped off with melting ice cream that creates little rivers of deliciousness. Trust me, one bite and you’ll be hooked.

Why You’ll Love These Pumpkin Brownie Sundaes

Let me count the ways these beauties will steal your heart:

• Quick magic: From bowl to spoon in under 40 minutes – even faster if you’re as impatient as I am!
• Easy-peasy: Just one bowl for mixing means less cleanup (my kinda recipe).
• Decadent but sneaky: That pumpkin puree makes it feel almost virtuous… until the ice cream hits.
• Perfect texture: Warm, fudgy brownie + cold, melty ice cream = tastebud fireworks.
• Fall vibes: All the cozy pumpkin goodness without another basic latte.

Seriously, it’s like autumn and chocolate had the most delicious lovechild.

Ingredients for Pumpkin Brownie Sundaes

Here’s everything you’ll need to make these dreamy desserts (and yes, ice cream counts as an essential ingredient in my book!):

• 1 cup pumpkin puree (not pie filling – we’ll talk about why below)
• 1/2 cup unsweetened cocoa powder (the good, dark kind)
• 1 cup all-purpose flour (spooned and leveled, please!)
• 1/2 cup granulated sugar (or brown sugar if you’re feeling fancy)
• 1/4 cup melted butter (salted or unsalted both work)
• 1 tsp vanilla extract (the real stuff makes all the difference)
• 1/2 tsp baking powder
• 1/4 tsp salt
• 2 scoops vanilla ice cream per serving (or go wild with cinnamon or caramel swirl!)

Ingredient Notes & Substitutions

Now let’s chat about the nitty-gritty:

Pumpkin puree: Fresh is fantastic if you’ve got it (roast those pumpkin chunks!), but canned works in a pinch – just make sure it’s pure pumpkin, not pie filling with all the extra spices and sugar.

Butter swaps: Coconut oil works beautifully here if you’re dairy-free. I’ve even used applesauce once when I was out of both – not quite as rich, but still tasty!

Flour options: Gluten-free 1:1 flour blends work great – just don’t overmix the batter or your brownies will get tough.

And whatever you do, resist the urge to add more pumpkin – too much makes the brownies soggy. I learned that the hard way!

How to Make Pumpkin Brownie Sundaes

Alright, let’s get to the fun part – making these beauties! I’ve burned enough batches to know exactly how to nail these pumpkin brownies every single time now.

1. Preheat that oven! 350°F is the sweet spot – do this first so it’s ready when you are. Nothing worse than perfect batter waiting on a cold oven.
2. Grease your pan well. I use butter or baking spray, getting into every corner. A 8×8 inch square pan is perfect here – big enough for nice thick brownies.
3. Mix your dry team: In a big bowl, whisk together flour, cocoa powder, sugar, baking powder, and salt. Break up any cocoa lumps – they’ll just lead to bitter surprises later.
4. Bring in the wet crew: Make a well in your dry ingredients and add pumpkin puree, melted butter, and vanilla. Fold gently just until combined – overmixing makes tough brownies, and nobody wants that.
5. Into the pan it goes! Spread evenly with a spatula. The batter will be thick – that’s how we want it.
6. Bake for 25 minutes. Set a timer! The edges should pull away slightly and a toothpick should come out with moist crumbs (not wet batter).
7. Cool for 10 minutes. This is crucial – hot brownies will melt your ice cream into soup instantly. I know it’s hard to wait!
8. Top and serve! Scoop warm brownies into bowls and crown with cold vanilla ice cream. Watch that magical melting moment – then dig in!

Tips for Perfect Pumpkin Brownie Sundaes

Here’s what I’ve learned through trial and (many) errors:

• Don’t overbake! These should be fudgy, not cakey. Err on the side of underdone – they’ll keep cooking a bit as they cool.
• Test multiple spots with your toothpick – sometimes one spot can fool you!
• Serve immediately for that perfect hot-cold contrast. Leftover brownies (if you have any!) store great alone.
• Easy on the sugar – the ice cream adds sweetness, so the brownie doesn’t need to be super sweet.

Serving Suggestions for Pumpkin Brownie Sundaes

Oh, the possibilities! A simple scoop of vanilla is heavenly, but let’s get creative:

• Drizzle with warm caramel or chocolate sauce (bonus points for homemade!)
• Crunch it up with toasted pecans or walnuts
• Dollop of whipped cream with a cinnamon dusting
• For extra fall flair, sprinkle pumpkin pie spice right on top

My personal favorite? A tiny pinch of sea salt to make all those flavors pop!

Storing and Reheating Pumpkin Brownie Sundaes

Here’s my golden rule: always store components separately! The brownies keep beautifully in an airtight container at room temp for 2 days or in the fridge for up to a week. When the craving hits, just zap a square in the microwave for 10-15 seconds to get that fresh-from-the-oven warmth.

But whatever you do, don’t freeze assembled sundaes – you’ll end up with a sad, icy mess. Learned that lesson after an enthusiastic batch of “make-ahead” desserts turned into pumpkin brownie popsicles!

Ice cream goes on right before serving – that glorious hot-cold contrast is what makes these sundaes magical.

Pumpkin Brownie Sundaes Nutritional Info

Just so you know what you’re indulging in (no judgment here!): These decadent treats contain about 320 calories per serving with 25g sugar and 12g fat when made as written. Remember, these are estimates – your exact counts might vary depending on specific brands or how generously you scoop that ice cream!

FAQs About Pumpkin Brownie Sundaes

Got questions? I’ve got answers from all my pumpkin brownie experiments!

Can I use canned pumpkin? Absolutely! Just make sure it’s 100% pure pumpkin, not pumpkin pie filling (which has added sugar and spices). Libby’s is my go-to brand when I don’t have fresh puree.

How to make it vegan? Easy swaps: use coconut oil instead of butter, flax eggs instead of regular eggs, and your favorite dairy-free ice cream. The pumpkin keeps everything moist!

Best ice cream flavor? Vanilla is classic, but cinnamon or caramel swirl take these sundaes next-level. My wildcard pick? Butter pecan – trust me!

Can I skip the ice cream? Sure, but you’ll miss that magical hot-cold contrast. At least add whipped cream!

Why did my brownies turn out cakey? You probably overmixed the batter or baked too long. Next time, fold gently and check early!

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