These Pumpkin Brownies are fudgy with a shiny, crinkly top and have pumpkin puree in the batter. This pumpkin brownie recipe is a favorite fall dessert for chocolate lovers and only take 30 minutes to make.

As the summer fades into fall I begin to crave fall desserts like pumpkin pie, pumpkin cake, pumpkin cookies, etc.

However, I am a chocolate lover through and through – so I created these pumpkin brownies as a way to satisfy my need for all things pumpkin without forsaking my first love – chocolate!

These pumpkin brownies are fudgy with a shiny, crinkly top and have pumpkin puree in the batter. They are the perfect fall dessert for chocolate lovers and only take 30 minutes to make, see what Jill says:

Pumpkin Brownies: Ingredients & Substitutions

Let’s discuss the ingredients in this pumpkin brownie recipe, as well as possible substitutions.

• All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
• Pumpkin Pie Spice. Use store bought or make your own with this recipe: homemade pumpkin pie spice.
• Fine Sea Salt. I recommend using pure fine sea salt in baking and cooking. If you use iodized table salt decrease the amount by half. 
• Chocolate. The form of chocolate you use doesn’t matter too much. Chips, chopped bars, discs, etc. all work equally well because it’s being melted. However the quality and cocoa content of your chocolate will affect the final outcome. I typically use Ghirardelli 60% dark chocolate chips.
• Salted butter. Unsalted butter works well too, you may just need to adjust the amount of sea salt in the recipe! Coconut oil or ghee can also be used in this recipe, but butter is my favorite.
• Granulated sugar. Any granulated sugar works well in this brownie recipe. I use organic cane sugar.
• Pumpkin puree. You can use fresh homemade pumpkin puree or canned puree.
• Chocolate chips. Again choose your favorite, use chips or chopped chocolate. You can even substitute white chocolate chips, cinnamon chips, etc.

How to Make Pumpkin Brownies

This pumpkin brownie recipe comes together in 30 minutes and is fairly simple to make. We’ll walk through the process step-by-step, and don’t forget to watch the video.

To begin, combine the flour, cocoa powder, pumpkin pie spice and sea salt in a small bowl and set aside.

Then, melt the chocolate and butter together in a microwave safe bowl, or on the stovetop over low heat. Stir until smooth and glossy. Set aside to cool slightly before using.

Beating the eggs, then the eggs & sugar thoroughly is absolutely critical to achieve the shiny, crinkly top in any brownie recipe! So be sure to follow the instructions.

Beat the eggs eggs for 1 minute in the bowl of a standing mixer fitted with the paddle or wire whisk attachment. You can also use a handheld mixer and a large bowl.

Then, add sugar and beat for an additional 1 minute until the sugar is dissolved. The mixture will be thick and pale.

Next, beat in the pumpkin and vanilla on medium speed until the mixture is smooth.

Then stir in the melted & cooled chocolate/butter mixture on low speed until batter is smooth. It should be slightly thick too.

Finally, add the dry ingredients, mix on low speed until just incorporated and there are no lump, then add the chocolate chips.

Stir in the chips until they are evenly distributed throughout the batter. Notice that the batter is thick!

Bake

Pour the pumpkin brownie batter into the prepared pan and spread it evenly in the pan. You can top it with chocolate chips if you’d like.

Bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.

I prefer to bake them for a shorter amount of time because I love fudgy gooey brownies, but baking longer results in a more traditional texture.

Cool

Place the brownie pan on a wire cooling rack to cool completely.

Cut & Serve

 Once cooled, cut the pumpkin brownies into squares and serve. I usually cut them into 16 brownies, but you can also cut them larger into 9 squares.

I suggest serving them with a scoop of homemade vanilla ice cream or a dollop of homemade whipped cream.

You can also frost them with chocolate buttercream frosting, or chocolate ganache!

Store

Store these pumpkin brownies in an airtight container in the refrigerator for 5-7 days.

Freeze

To freeze, let the pumpkin brownies cool completely. Then, wrap the individual brownies in plastic wrap and put them in an airtight container in the freezer for up to 2 months.

Pumpkin Brownies Recipe FAQs

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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