Pumpkin White Chocolate Brownies with Dark Chocolate Ganache
These pumpkin white chocolate brownies are fudgy, cozy, and warmly spiced with cinnamon, ginger, cardamom, and a little nutmeg. They’re made with melted white chocolate, butter, and drained pumpkin purée for a dense, soft texture that sits somewhere between a blondie and a brownie.
The dark chocolate ganache on top balances the sweetness so nicely and makes them feel extra rich and bakery-style. Chill them fully before slicing for the cleanest, fudgiest bars.
Pumpkin White Chocolate Brownies
Ingredients
113 g unsalted butter
1 tsp honey
120 g white chocolate
80 g pumpkin purée (drained between paper towels or in cheesecloth)
170 g granulated sugar
1 egg yolk
½ tbsp vanilla extract
165 g all-purpose flour
1 tsp cinnamon
¼ tsp cardamom
¼ tsp ginger
Dash of nutmeg
¼ tsp salt
Dark Chocolate Ganache
Ingredients
155 g dark chocolate
155 g heavy cream
Pinch of salt
INSTRUCTIONS
1. Make the Brownies
Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 6x6-inch square baking pan with a parchment paper sling.
Melt: Melt the butter , honey and white chocolate together until smooth. Whisk well until the mixture is glossy and fully combined.
Emulsify: Add the egg yolk and whisk until fully incorporated.
Combine Wet: Add the drained pumpkin purée, sugar, and vanilla. Whisk until smooth.
Dry Ingredients: Fold in the flour, cinnamon, cardamom, ginger, nutmeg, and salt just until combined.
Pan & Bake: Transfer the thick batter to your prepared pan and spread evenly. Bake for 30–32 minutes for perfectly fudgy brownies, or 35–37 minutes for a slightly cakier texture.
Cool: Let cool completely in the pan before adding the ganache.
2. Make the Ganache
Prep: Place the dark chocolate and pinch of salt into a heatproof bowl.
Heat: Heat the heavy cream until steaming (do not boil). Pour the warm cream over the chocolate.
Whisk: Let sit untouched for 1–2 minutes, then whisk gently from the center outward until smooth, glossy, and fully combined.
Pour: Pour the ganache over the cooled brownies and spread evenly to the edges.
3. Chill and Slice
Set: Chill the brownies in the refrigerator for 2–3 hours, or until the ganache is fully set.
Slice: Lift out of the pan using the parchment sling. Slice into square bars using a hot, clean knife and enjoy!
BAKER'S NOTES
Draining the Pumpkin: Draining the excess moisture from your pumpkin purée is essential! It keeps the brownies fudgy instead of cakey or wet, allowing the melted white chocolate base to stay dense and smooth.
Clean Slices: For ultra-clean bakery-style cuts, chill fully and wipe your knife blade with a hot wet towel between every cut.
Storage: These are best served well-chilled or slightly softened at room temperature. Keep stored in an airtight container in the fridge for up to 5 days.
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Pumpkin White Chocolate Brownies with Dark Chocolate Ganache
These pumpkin white chocolate brownies are fudgy, cozy, and warmly spiced with cinnamon, ginger, cardamom, and a little nutmeg. They’re made with melted white chocolate, butter, and drained pumpkin purée for a dense, soft texture that sits somewhere between a blondie and a brownie.
Ingredients
- 113 g unsalted butter
- 120 g white chocolate
- 80 g pumpkin purée (drained between paper towels or in cheesecloth)
- 170 g granulated sugar
- 1 egg yolk
- ½ tbsp vanilla extract
- 165 g all-purpose flour
- 1 tsp cinnamon
- ¼ tsp cardamom
- ¼ tsp ginger
- Dash of nutmeg
- ¼ tsp salt
- 155 g dark chocolate
- 155 g heavy cream
- Pinch of salt
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C) and line a 6x6-inch square baking pan with a parchment paper sling.
- Melt: Melt the butter and white chocolate together until smooth. Whisk well until the mixture is glossy and fully combined.
- Emulsify: Add the egg yolk and whisk until fully incorporated.
- Combine Wet: Add the drained pumpkin purée, sugar, and vanilla. Whisk until smooth.
- Dry Ingredients: Fold in the flour, cinnamon, cardamom, ginger, nutmeg, and salt just until combined.
- Pan & Bake: Transfer the thick batter to your prepared pan and spread evenly. Bake for 30–32 minutes for perfectly fudgy brownies, or 35–37 minutes for a slightly cakier texture.
- Cool: Let cool completely in the pan before adding the ganache.
- Prep: Place the dark chocolate and pinch of salt into a heatproof bowl.
- Heat: Heat the heavy cream until steaming (do not boil). Pour the warm cream over the chocolate.
- Whisk: Let sit untouched for 1–2 minutes, then whisk gently from the center outward until smooth, glossy, and fully combined.
- Pour: Pour the ganache over the cooled brownies and spread evenly to the edges.
- Set: Chill the brownies in the refrigerator for 2–3 hours, or until the ganache is fully set.
- Slice: Lift out of the pan using the parchment sling. Slice into square bars using a hot, clean knife and enjoy!
Notes
- Draining the Pumpkin: Draining the excess moisture from your pumpkin purée is essential! It keeps the brownies fudgy instead of cakey or wet, allowing the melted white chocolate base to stay dense and smooth.
- Clean Slices: For ultra-clean bakery-style cuts, chill fully and wipe your knife blade with a hot wet towel between every cut.
- Storage: These are best served well-chilled or slightly softened at room temperature. Keep stored in an airtight container in the fridge for up to 5 days.
