Small Batch Pumpkin Turtle Brownie Skillet
Amazing fall brownie made in a small batch, just perfect for a warm after-dinner dessert.. Pumpkin brownies spiced with pumpkin spice and topped with caramel bits, nuts and fudge drizzle.
It’s fall, you guys!!
I started noticing this weekend. We were driving down to see our parents and I was looking out the window and I suddenly noticed the trees. The trees are starting to turn the beautiful fall colors. I was memorized. I love fall, it’s my favorite season, well that and winder. It finally hit me that summer is coming to an end. Even through fall is not very true and real here in FL, I still get a good glimpse of it and I love it.
Fall is coming, beautiful colors are coming, comfort food is coming and pumpkin and apple treats are coming. I want nothing but pumpkin treats lately. Nope…I’ll never have enough.
Small Batch Pumpkin Turtle Brownie Skillet
Ingredients
- 2 Tbsp unsalted butter
- 2 Tbsp Pumpkin Spice creamer
- 1 cup semi-sweet chocolate chips
- 1 egg
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1/3 cup pumpkin puree
- 1/2 cup all purpose flour
- 1/2 tsp ground cinnamon
- 1/4 tsp ground allspice
- 1/8 tsp ground nutmeg
- Pinch salt
- Topping:
- 1/2 cup caramel bits
- 1/2 cup chopped nuts pecans, walnuts, or hazelnuts
- 2 Tbsp hot fudge topping
Instructions
- Preheat the oven to 350 and make sure that your 6-inch skillet is nicely seasoned. Rub the skillet with little bit of oil, using a piece of per towel, so it's glossy but not wet, on the bottom and up the sides. (You can also use a small baking dish.)
- In a small sauce pan, over medium to medium-low heat, start melting butter. When butter is almost melted, add creamer and a cups of chocolate chips. When the chocolate starts to melt as well, start stirring. Slowly stir until just melted and smooth.
- Add brown sugar to a large mixing bowl and pour the melted chocolate mixture in it and whisk together.
- Whisk in the egg, pumpkin puree and vanilla extract.
- Sift in flour, cinnamon, allspice, nutmeg and salt. Whisk until just combined and smooth.
- Pour the batter into the skillet.
- Spread caramel bits and nuts on top.
- Bake for 30-33 minutes, do a toothpick test to make sure that the center is not still runny.
- Drizzle hot fudge topping over the top of cooked brownie.
Nutrition
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
This looks heavenly! I live in a place (South Korea) where you can’t buy readily available pumpkin puree…I will have to make my own,but this dessert seems worth it.
Thank you, Rafiqua! Homemade is always best 🙂 I hope you will like it.
I saw chocolate brownie topped with nuts and my eyes glazed over. Then I saw they’re made with pumpkin and I know I must have this. Thanks for the recipe.
Haha, thank you, Joshua! I hope you will give them a try.