Pumpkin Brownies Recipe

5 from 6 votes

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!

Prep Time10

Cook Time25

Total Time5 35

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Brownies

Author: Laura

Cost: $6

Equipment

Ingredients

⅔ cup all-purpose flour
1 Tablespoon unsweetened cocoa powder
½ teaspoon pumpkin pie spice
½ teaspoon fine sea salt
6 ounces bittersweet or semisweet chocolate (1 cup)
½ cup salted butter
2 large eggs
¾ cup granulated sugar
2 teaspoons pure vanilla extract
½ cup pumpkin puree
6 ounces chocolate chips (1 cup)

US Customary - Metric

Instructions

Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius), grease an 8x8” (20x20 cm) baking dish, set aside.
Mix flour, cocoa powder, pumpkin pie spice and sea salt together in a small bowl; set aside.
Melt 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.
In the bowl of a standing mixer, or in a large bowl with a hand mixer, beat eggs for 1 minute or until pale and thick.
Add sugar and beat for an additional 1 minute, until thick and pale.
Beat in pumpkin and vanilla on medium-low speed.
Add melted chocolate/butter mixture and beat on low speed until combined.
Add dry ingredients, beat on low speed until just incorporated and there are no lumps.
Stir in chocolate chips.
Pour batter into prepared pan; bake until the top is set and the brownies are only very slightly “jiggly”, 25-30 minutes.
Place brownie pan on a wire cooling rack to cool completely.
Cut into squares and serve.

Video

Notes

Baking time will determine the fudge-factor. I bake for 25 minutes. If you like them a little less fudgy bake longer.

Ingredient Substitutions

All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend.
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.
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.
Pumpkin Pie Spice. Use store bought or make your own!

Homemade Pumpkin Pie Spice

Use this recipe to make your own homemade pumpkin pie spice!

Or, to make only 1 tablespoon of pumpkin pie spice combine:

1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice

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.

Nutrition