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Ginger Pumpkin Brownies

Ginger Pumpkin Brownies

Recipe By: Louise
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Dessert
Cuisine American
Servings 24
Calories 263 kcal


Gingerbread batter

  • Cup butter
  • Cup shortening I used Crisco
  • ¼ Cup blackstrap molasses
  • 1 Cup dark brown sugar
  • 1 Cup light brown sugar
  • 1 Teaspoon vanilla extract
  • 2 Cups flour
  • 2 Teaspoons baking powder
  • ½ Teaspoon salt
  • ¼ Teaspoon all spice
  • ¼ Teaspoon Ground Cinnamon
  • ¼ Teaspoon ground cloves
  • ¼ Teaspoon ground nutmeg
  • ¼ Teaspoon ground ginger
  • 3 eggs

Pumpkin Cream Cheese Batter

  • 4 ounces cream cheese
  • ¼ Cup white sugar
  • ½ Cup pumpkin puree
  • ¼ Teaspoon ground cinnamon
  • Teaspoon all spice
  • ¼ Teaspoon salt
  • ½ Teaspoon vanilla extract
  • 1 egg
  • 1 Tablespoon black strap molasses

Pecan Bourbon Glaze

  • 1 Cup William Wolf Pecan Bourbon
  • 8 Ounces white chocolate


  • Prep 9x13 pan by spraying with cooking spray, line with parchment paper and spray parchment.
  • Preheat Oven to 350 Degrees Fahrenheit

Gingerbread Batter

  • In a small saucepan, melt shortening and butter over low heat. Add brown sugars and molasses, stir to combine and heat until sugar dissolves. Remove from heat. Add Vanilla Extract, stir to combine. Allow to cool.
  • Combine flour, spices, salt and baking powder in a medium bowl.
  • Place butter/sugar mixture into bowl of stand mixer and mix on low while adding 1 egg at a time until 3 eggs are incorporated into batter.
  • Add in ⅓ flour mixture to wet ingredients and mix on low until incorporated. Add in another third of flour mixture, mix on low to combine. Scrape down sides of mixing bowl. Repeat with remaining flour mixture.
  • Pour gingerbread batter into prepared 9x13 pan. Set Aside

Pumpkin Cheese Cake Batter

  • Add cream cheese and sugar to a medium mixing bowl.
  • Using a hand mixer, beat cream cheese and sugar on medium until smooth.
  • Add pumpkin puree, spices, salt and vanilla extract, mix on low until combined.
  • Add egg and mix on low until incorporated
  • Using a medium scoop or a large spoon, place pumpkin mixture on top of gingerbread mixture. 3 Dollops across and 3 Dollops down.
  • Take butter knife and swirl pumpkin into gingerbread batter using a back and forth movement with the butter knife.
  • Drizzle one Tablespoon of molasses on top and using a butter knife swirl the molasses into the gingerbread/pumpkin batter using the same back and forth motion. I swirled it going across the pan and then again up and down which made a pretty design on the top of the brownies.
  • Bake at 350 Degrees Fahrenheit for 40 minutes. Remove and place on wire rack to cool. Brownies should be completely cool before adding glaze.

Pecan Bourbon Glaze

  • In a medium saucepan add 1 cup of William Wolf Pecan Bourbon and heat on medium low until bourbon is reduced in half. Set aside.
  • Melt White chocolate over a double boiler and add bourbon slowly while stirring constantly until all the bourbon is combined and you have a smooth glaze.
  • Allow glaze to thicken slightly and drizzle on top of brownies.
  • Cut and Serve
  • Enjoy!


Serving: 12x2 brownieCalories: 263kcalCarbohydrates: 36gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 41mgSodium: 135mgPotassium: 123mgSugar: 25gVitamin A: 980IUVitamin C: 0.2mgCalcium: 62mgIron: 0.9mg
Keyword Ginger Brownies, Pumpkin Brownies
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