Pumpkin brownies are a delicious fall favorite that blend rich chocolate with warm pumpkin spices into one fudgy treat. This easy recipe is perfect for cozy autumn gatherings or whenever you want a seasonal dessert that’s both comforting and satisfying. Made with simple ingredients and quick prep time, it brings the best flavors of fall right to your kitchen.
What You’ll Need (Ingredients / Materials / Tools)
Main Ingredients
To make delicious pumpkin brownies, gather these simple ingredients. This easy recipe uses classic pantry staples combined with seasonal spices to create that perfect fall flavor.
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (or gluten-free flour blend)
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- Optional: 1/2 cup chocolate chips or chopped nuts
Optional Extras or Tips
- Add a sprinkle of sea salt on top before baking for a salty-sweet flavor boost
- Swap out chocolate chips for white chocolate or butterscotch chips for variety
- Use maple syrup instead of sugar for a natural sweetness
Step-by-Step Instructions
Step 1: Preparation
To begin making your pumpkin brownies, preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking. In a large bowl, mix together the melted butter, sugar, and eggs until smooth. Stir in the pumpkin puree and vanilla extract until well combined. This creates the rich, flavorful base for your pumpkin brownies, setting the stage for the fudgy texture everyone loves in these seasonal treats.
Step 2: Main Process
In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet mixture, stirring gently to combine. Fold in chocolate chips or nuts if using.
Step 3: Finishing Touches
Pour the batter into your prepared pan and spread evenly. Bake for 25-30 minutes or until a toothpick inserted comes out with just a few moist crumbs. Let the brownies cool completely before cutting for clean squares.
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Tips and Tricks
Common Mistakes to Avoid
- Overmixing the batter, which can make brownies tough
- Baking too long — check early to keep them fudgy
- Using fresh pumpkin instead of canned puree without adjusting moisture
Variations or Substitutions
- Use a gluten-free flour blend to make gluten-free pumpkin brownies without sacrificing texture. You can also check out our Gluten-Free Peach Streusel Muffins for another fruity fall dessert idea.
- Add a swirl of cream cheese or caramel sauce before baking to take your pumpkin brownies to the next level.
- Replace pumpkin pie spice with just cinnamon and nutmeg if you prefer a milder spice profile.
- For a deeper chocolate flavor, stir in mini chocolate chips or top your pumpkin brownies with a drizzle of melted chocolate.
- Want a healthier twist? Try using coconut sugar or maple syrup in your pumpkin brownies instead of refined sugar.
Why You’ll Love This (Benefits or Highlights)
Quick Benefits
- Easy one-bowl recipe with simple pantry ingredients
- Moist and fudgy texture balanced by warm pumpkin spice
- Perfect for holiday parties, school lunches, or a cozy snack
Perfect For…
- Fall celebrations like Halloween and Thanksgiving
- Gifting to friends and family during the holiday season
- Anyone craving a seasonal twist on classic brownies
Conclusion
Give these pumpkin brownies a try and enjoy a delicious fall treat that’s sure to impress! Don’t forget to save this recipe on Pinterest, and share your baking success in the comments below — I’d love to hear how yours turned out! For more recipes and seasonal tips, follow us on Tumblr, Medium, and X (Twitter).
Table of Contents
Pumpkin Brownies
Equipment
- 8×8 inch baking pan
- mixing bowls
- whisk or hand mixer
- measuring cups and spoons
- parchment paper or nonstick spray
- spatula
Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup melted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour or gluten-free blend
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 cup chocolate chips or chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. In a large bowl, mix melted butter, sugar, and eggs until smooth. Stir in pumpkin puree and vanilla extract until combined.
- In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet mixture and stir gently to combine. Fold in chocolate chips or nuts if desired.
- Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs.
- Let brownies cool completely before cutting into squares. Serve and enjoy!