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