Pumpkin Brownies are the ultimate fall treat, combining rich chocolate with the warm, cozy flavor of pumpkin spice. Every bite is fudgy, moist, and perfectly balanced—making them a favorite for autumn gatherings or a comforting dessert at home. I still remember the first time I baked these brownies: the kitchen smelled like cinnamon and chocolate, and the house instantly felt like fall. These pumpkin brownies are easy to make, using simple ingredients you likely have on hand, and they bring a touch of seasonal magic to any dessert table.
Table of Contents
Pumpkin Brownies Made Simple: A Family Favorite
- Total Time: 55 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Pumpkin Brownies are moist, fudgy, and packed with warm autumn spices. This easy-to-make recipe combines chocolate and pumpkin for a cozy fall dessert perfect for gatherings, snacks, or indulgent treats at home.
Ingredients
¾ cup (170 g) unsalted butter, melted
2 cups (400 g) granulated sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 ½ cups (180 g) all-purpose flour
½ teaspoon salt
1 cup (240 g) pumpkin puree (not pumpkin pie filling)
2 teaspoons pumpkin pie spice
½ cup (40 g) unsweetened cocoa powder
½ cup (100 g) semisweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C) and prepare an 8×8-inch pan by greasing it and lining with parchment paper.
In a large bowl, whisk together melted butter and sugar until smooth. Beat in eggs one at a time, then stir in vanilla extract.
In a separate bowl, sift together flour, salt, pumpkin pie spice, and cocoa powder.
Add pumpkin puree to the wet mixture, stirring until fully combined.
Fold dry ingredients into the wet mixture gently until just incorporated. Avoid overmixing.
Fold in semisweet chocolate chips evenly.
Pour batter into prepared pan and spread evenly.
Bake for 35–40 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Allow brownies to cool completely in the pan before slicing into squares.
Notes
Store brownies in an airtight container at room temperature for up to 3 days or freeze for up to three months.
For extra fudgy brownies, bake slightly less time and fold batter gently.
Add nuts or extra spices like cinnamon and nutmeg for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 60mg
Keywords: pumpkin brownies, fall dessert, chocolate pumpkin brownies, fudgy pumpkin brownies
The Story & Intro
A Cozy Autumn Tradition with Pumpkin Brownies
Pumpkin Brownies have a way of making the kitchen feel instantly warm and inviting. Growing up, I remember baking with my mom on chilly fall mornings. The scent of cinnamon, chocolate, and pumpkin floating through the house created memories that still make me smile. When I first combined pumpkin and chocolate in a brownie, it felt like bringing those childhood mornings to life in a new, fudgy form.
These pumpkin brownies are moist, rich, and infused with the perfect touch of pumpkin spice. They’re not only delicious but also simple to make, using ingredients you likely already have in your pantry. Each bite reminds me why I love baking—mistakes along the way often lead to the happiest accidents in the kitchen.
Why You’ll Love These Pumpkin Brownies
What makes these brownies special is how easily they balance chocolate and pumpkin. The cocoa powder adds depth, while the pumpkin puree keeps every bite soft and chewy. You can enjoy them with a cup of hot apple cider, like my Maple Pumpkin Cookies recipe, or alongside the cozy flavors of Pumpkin Oatmeal Cookies with Maple Frosting, which are perfect for a fall dessert table.
Whether you’re baking for a gathering or a quiet evening at home, these pumpkin brownies deliver comfort and flavor in every bite. They’re versatile, approachable, and ideal for anyone learning to bake—just like my journey from lumpy banana bread to creating seasonal treats that feel like home.
Ingredients & Preparation
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter, melted | ¾ cup (170 g) |
| Granulated sugar | 2 cups (400 g) |
| Large eggs, room temperature | 4 |
| Pure vanilla extract | 1 tsp |
| All-purpose flour | 1 ½ cups (180 g) |
| Salt | ½ tsp |
| Pumpkin puree (not pumpkin pie filling) | 1 cup (240 g) |
| Pumpkin pie spice | 2 tsp |
| Unsweetened cocoa powder | ½ cup (40 g) |
| Semisweet chocolate chips | ½ cup (100 g) |
Step-by-Step Preparation
- Preheat the Oven: Set your oven to 350°F (175°C). Prepare an 8×8-inch baking pan by greasing it lightly, then line it with parchment paper to make removing the brownies easier.
- Mix the Wet Ingredients: In a large bowl, whisk together melted butter and sugar until smooth. Beat in eggs one at a time, followed by vanilla extract.
- Combine Dry Ingredients: In a separate bowl, sift together flour, salt, pumpkin pie spice, and cocoa powder.
- Incorporate the Pumpkin: Add pumpkin puree to the wet mixture and stir until fully combined.
- Mix Wet and Dry Ingredients: Gradually fold the dry mixture into the wet mixture, stirring gently until just combined. Avoid overmixing for soft, fudgy brownies.
- Add Chocolate Chips: Fold in semisweet chocolate chips evenly throughout the batter.
- Bake: Pour the batter into the prepared pan. Bake for 35–40 minutes, or until a toothpick inserted into the center of the brownies comes out mostly clean with just a few moist crumbs clinging to it.
- Cool and Slice: Let brownies cool completely in the pan on a wire rack before cutting into squares.
Pro Tips for Perfect Pumpkin Brownies
- Room Temperature Eggs: Helps the batter mix evenly and prevents dense brownies.
- Don’t Overmix: Ensures a tender, fudgy texture instead of dense brownies.
- Pan Choice: Use a metal or glass pan—nonstick pans may brown edges too quickly.
Cooking Notes & Nutritional Info
Cooking Notes for Perfect Pumpkin Brownies
- Use Room Temperature Eggs: Make sure your eggs are at room temperature to blend smoothly into the batter, helping achieve a tender texture.
- Avoid Overmixing: Gently fold the dry ingredients into the wet mixture only until everything is just incorporated. Overmixing can make the brownies dense and tough.
- Pan Selection Matters: A metal or glass baking pan works best. Nonstick pans may cook the edges faster, leading to uneven texture.
- Check for Doneness: Insert a toothpick into the center. It should come out mostly clean with a few moist crumbs attached, ensuring fudgy brownies.
- Storage Tips: Store cooled brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to one week. You can also freeze the brownies, keeping them fresh for up to three months.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Fat | 12 g |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fiber | 2 g |
| Sugar | 25 g |
Note: Nutritional values are estimates and may vary depending on specific ingredients used.
Variations and Additions
- Fudgier Brownies: Reduce baking time slightly and avoid overmixing.
- Nutty Delight: Add chopped walnuts or pecans for extra crunch and flavor.
- Spiced Twist: Sprinkle in extra cinnamon or nutmeg to enhance the autumnal spice profile.
- For a gluten-free version: replace the all-purpose flour with a certified gluten-free flour blend of your choice.
Tips & Serving Suggestions
Tips for Baking Perfect Pumpkin Brownies
- Boost the Pumpkin Flavor: Add extra pumpkin pie spice or a pinch of cinnamon to enhance the warm autumn taste in your pumpkin brownies.
- Add Mix-Ins: Fold in chopped nuts, white chocolate chips, or extra cocoa nibs for added texture in your pumpkin brownies.
- Proper Pan Preparation: Lightly grease the pan and line it with parchment paper to remove pumpkin brownies easily without sticking.
- Check for Doneness: Insert a toothpick; if it comes out mostly clean with a few moist crumbs, your pumpkin brownies are done.
- Gluten-Free Version: Replace all-purpose flour with a certified gluten-free blend to make pumpkin brownies suitable for gluten-free diets.
Serving Suggestions for Pumpkin Brownies
- With Whipped Cream: Serve warm pumpkin brownies with a dollop of freshly whipped cream for a simple, comforting dessert.
- Pumpkin Brownies à la Mode: Pair warm pumpkin brownies with a scoop of vanilla ice cream for a decadent fall treat.
- Seasonal Beverage Pairing: Pumpkin brownies go perfectly with hot apple cider, spiced chai, or a pumpkin spice latte.
- Gift Idea: Cut pumpkin brownies into squares, wrap them in parchment, and give as a homemade seasonal gift.
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Conclusion
These brownies capture the cozy essence of fall in every bite. Soft, moist, and perfectly spiced, they are a simple yet impressive treat for family gatherings or quiet evenings at home. Baking them is approachable for both new and experienced cooks, offering a rewarding experience with delicious results. Serve them with a favorite beverage, share them with friends, or package them as thoughtful homemade gifts—either way, they bring comfort and joy straight from your kitchen.
Frequently Asked Questions
1. Can I use pumpkin pie filling instead of puree?
It’s better to use plain pumpkin puree. Pie filling contains added sugar and spices, which can change the taste and texture of your baked goods.
2. How can I make these brownies dairy-free?
Replace the butter with a plant-based alternative or coconut oil, and use dairy-free chocolate chips to keep the recipe fully dairy-free.
3. Can these brownies be frozen?
Yes. Once cooled completely, wrap them tightly in plastic wrap and foil. They can be frozen for up to three months and thawed at room temperature before serving.
4. How can I make them extra fudgy?
Bake slightly less time and fold the batter gently. This creates a dense, moist texture for a rich and indulgent dessert.
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