Pumpkin Brownies

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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.

stack of 3 Pumpkin Brownies


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 caramel brownies are also a must-make recipe)!

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.

up close front view of two Pumpkin Brownies, one stacked slightly on the other

Pumpkin Brownies: Ingredients & Substitutions

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

overhead photo of the labeled ingredients in this Pumpkin Brownie recipe
  • All-purpose flour. For a gluten-free version, feel free to substitute a 1:1 gluten-free all purpose flour blend. 
  • Cocoa powder. regular unsweetened cocoa powder is the best choice for these pumpkin brownies. You can use extra dark cocoa powder for an even more intense chocolate flavor.
  • 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.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Pumpkin puree. You can use fresh homemade pumpkin puree or canned puree.
  • Eggs. I have not tried using egg substitutes in this brownie recipe. If you do and it works well for you please let me know in the comments below! 
  • Chocolate chips. Again choose your favorite, use chips or chopped chocolate. You can even substitute white chocolate chips, cinnamon chips, etc.
one pumpkin brownie stacked on 6 other pumpkin brownies

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, mix flour, cocoa powder, pumpkin pie spice and sea salt together in a small bowl and set aside.

two photos showing How to Make Pumpkin Brownies - whisking dry ingredients

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.

two photos showing How to Make Pumpkin Brownies - melting butter and chocolate.

This step is absolutely critical to achieve the shiny, crinkly top in any brownie recipe! So be sure to follow the instructions!

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. Then, add sugar and beat for an additional 30-60 seconds, until the sugar is dissolved.

two photos showing How to Make Pumpkin Brownies - beating eggs and sugar

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

two photos showing How to Make Pumpkin Brownies - adding pumpkin and vanilla

Then add the melted & cooled chocolate/butter mixture and stir on low speed until batter is smooth and homogenous (uniform throughout).

two photos showing How to Make Pumpkin Brownies - adding chocolate mixture

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

two photos showing How to Make Pumpkin Brownies - adding dry ingredients and chocolate chips

Bake

Pour the pumpkin brownie batter into the prepared pan and 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.

two photos showing How to Make Pumpkin Brownies - final batter in the baking pan before baking

Cool

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

overhead photo of Pumpkin Brownies  in a baking pan after baking before being cut

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!

overhead view of 9 Pumpkin Brownies cut into squares

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.

up close overhead view of a Pumpkin Brownie on it's side so you can see the fudgy texture

Pumpkin Brownies Recipe FAQs

What kind of pumpkin do you use for baking?

Use pure pumpkin puree. You can buy it in a can (most common) or make your own from scratch. (try this homemade pumpkin puree recipe)

Can I double this recipe?

Yes! Double the ingredients and bake it in a 9×13″ baking dish.

stack of 3 Pumpkin Brownies  with one more leaning against them

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Pumpkin Brownies Recipe

Laura
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!
5 from 5 votes
Course Dessert
Cuisine American
Servings 16 Brownies
Calories 216
Prep Time10 minutes
Cook Time25 minutes
Total Time5 hours 35 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 350 degrees F, grease an 8×8” 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 30-60 seconds, until sugar is dissolved.
  • Beat in pumpkin and vanilla.
  • Add melted chocolate/butter mixture and stir on low speed until batter is smooth and homogenous (uniform throughout).
  • Add dry ingredients, mix 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. 
  • 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.
  • Vanilla extract. Make sure to use pure vanilla extract, and not imitation.
  • Pumpkin puree. You can use fresh homemade pumpkin puree or canned puree.
  • Eggs. I have not tried using egg substitutes in this brownie recipe. If you do and it works well for you please let me know in the comments below! 
  • 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

Serving: 1brownie | Calories: 216kcal | Carbohydrates: 26g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 140mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1427IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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2 Comments

  1. 5 stars
    These are the best brownies ever! I usually like frosting on brownies but these are so good that I wouldn’t ruin them with frosting. They are so moist, and they are just delicious! My husband loves them too! Yum yum yum yum yum!