If you love autumn baking and can’t decide between pumpkin and chocolate, these Pumpkin Brownies are your sweet spot! This dessert is the ultimate fusion of fudgy brownies and warm pumpkin spice, creating an irresistibly moist and flavorful treat that’s perfect for cozy gatherings or late-night indulgences. Every bite offers a harmony of rich cocoa and comforting pumpkin, with just enough spice to make each square feel special. Whether you serve them at a potluck or stash some for yourself, Pumpkin Brownies absolutely deserve a starring spot in your fall dessert lineup!
Ingredients You’ll Need
Ingredients You’ll Need
The magic of these Pumpkin Brownies lies in their simplicity: every ingredient is carefully chosen to create that perfect, fudgy texture and autumn-inspired flavor. Even if your pantry is basic, you’ll love how each item adds its own essential touch.
- Unsalted butter (1/2 cup, melted): Gives the brownies that rich, melt-in-your-mouth base and helps them stay soft.
- Granulated sugar (1 cup): Sweetens things up and promotes that classic crackly brownie top.
- Large eggs (2): Provide structure and ensure the brownies bake up fudgy but not cakey.
- Vanilla extract (1 teaspoon): Rounds out all the flavors and adds warmth.
- Canned pumpkin puree (1/3 cup): Adds tenderness, moisture, and that quintessential pumpkin flavor.
- All-purpose flour (1/2 cup): Keeps the brownies soft—too much flour makes them dry, so measure carefully!
- Unsweetened cocoa powder (1/3 cup): Delivers bold chocolate depth to balance the pumpkin.
- Baking powder (1/2 teaspoon): Gives just enough lift for a plush texture.
- Salt (1/4 teaspoon): Makes every ingredient pop; don’t skip it!
- Pumpkin pie spice (1/2 teaspoon): Infuses the brownies with cinnamon, ginger, nutmeg, and cloves for real autumn character.
- Mini chocolate chips (1/4 cup, optional): Melty chocolate pools add pure joy to every bite—totally worth it!
How to Make Pumpkin Brownies
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F. This ensures the brownies bake evenly and rise just right. Grease or line an 8×8-inch baking pan with parchment paper to keep the Pumpkin Brownies from sticking and to make them easy to lift out for slicing.
Step 2: Combine Wet Ingredients
Whisk together the melted butter and sugar in a medium bowl until nice and smooth—this is your flavor foundation. Add the eggs, vanilla extract, and pumpkin puree, then whisk again until everything is creamy and fully blended. The pumpkin brings gorgeous color and a dreamy, velvety base.
Step 3: Mix Dry Ingredients
In another bowl, sift together the flour, unsweetened cocoa powder, baking powder, salt, and pumpkin pie spice. Sifting is key here; it keeps your brownies light and ensures the cocoa blends seamlessly with the flour and spices.
Step 4: Combine and Fold in Extras
Gradually add the dry mixture to the wet, stirring just until there aren’t any flour pockets left. Overmixing can make brownies tough, so a gentle hand is best. If you’re using mini chocolate chips, now’s the time to fold them in—they’ll give every square of Pumpkin Brownies gooey chocolatey spots.
Step 5: Bake and Cool
Pour the batter into your prepared pan and smooth the top with a spatula for even baking. Slide the pan into the oven and bake for 25 to 30 minutes. You want a toothpick inserted in the center to come out with moist crumbs—this means the brownies will be extra fudgy. Let them cool completely in the pan before slicing into generous squares!
How to Serve Pumpkin Brownies
Garnishes
For pure autumn bliss, a sprinkle of powdered sugar or a drizzle of melted chocolate makes these Pumpkin Brownies instantly festive. If you love extra flair, some chopped toasted pecans or a dollop of whipped cream turns them into a real showstopper at any dessert table.
Side Dishes
Serve your Pumpkin Brownies alongside hot apple cider or spiced chai for a cozy fall vibe. They also pair beautifully with vanilla ice cream—the contrast of warm brownie and cold cream is irresistible!
Creative Ways to Present
Try cutting the brownies with cookie cutters into pumpkins or leaves for an autumn party platter. For a fun twist, layer small brownie cubes with whipped cream and caramel sauce in dessert glasses for easy Pumpkin Brownies trifles. They’re also amazing crumbled over yogurt or swirled into ice cream for a fun sundae effect.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store Pumpkin Brownies in an airtight container at room temperature for up to 3 days. They’ll stay perfectly moist and chewy, especially if you separate layers with a piece of parchment paper.
Freezing
If you’d like to make these brownies in advance (or just save a stash for yourself), wrap individual squares tightly in plastic wrap and pop them in a freezer-safe bag. They freeze beautifully for up to two months. Just thaw at room temperature when a craving strikes.
Reheating
To restore freshly baked magic, warm Pumpkin Brownies in the microwave for about 10–15 seconds. This softens the center and makes the chocolate chips melty again—just perfect with a scoop of ice cream!
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Homemade pumpkin puree works well—just make sure it’s not watery. Drain excess liquid and measure out 1/3 cup for this recipe to keep the texture just right.
What can I substitute for pumpkin pie spice?
If you’re out of pumpkin pie spice, use a blend of 1/4 teaspoon cinnamon, 1/8 teaspoon nutmeg, and a tiny pinch each of ginger and cloves. It’ll mimic the classic spicy notes these Pumpkin Brownies need!
How do I know when my brownies are done?
You’re looking for a toothpick to emerge with just a few moist crumbs—not totally clean, but not gooey either. This gives you that ideal fudgy center everyone loves in Pumpkin Brownies.
Can I double the recipe?
Yes! You can easily double the ingredients for a 9×13-inch pan. Just keep an eye on baking time—it may take an extra 5 to 10 minutes, so test with a toothpick for doneness.
What’s the secret to super fudgy Pumpkin Brownies?
The magic is twofold: slightly underbake the brownies, and let them chill before slicing. The result is an unbelievably rich, chocolatey, and pumpkin-packed treat that melts in your mouth.
Final Thoughts
If you’re searching for the ultimate fall dessert, you truly can’t go wrong with Pumpkin Brownies! These bars are simple, decadent, and will turn even pumpkin skeptics into fans. I hope you’ll give this recipe a try and share the sweet, chocolatey joy with family and friends all season long.
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Pumpkin Brownies Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 9 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect blend of rich chocolate and pumpkin with these decadent Pumpkin Brownies. These moist and fudgy treats are ideal for a fall dessert or anytime you crave a delightful chocolatey pumpkin flavor.
Ingredients
For the Brownies:
- 1/2 cup unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup canned pumpkin puree
- 1/2 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon pumpkin pie spice
- 1/4 cup mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F. Grease or line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs, vanilla extract, and pumpkin puree, whisking until fully combined.
- Combine Dry Ingredients: In another bowl, sift together flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
- Blend the Batter: Gradually add dry ingredients to the wet mixture, stirring until just combined. Fold in mini chocolate chips if desired.
- Bake: Pour batter into the prepared pan, smooth the top, and bake for 25–30 minutes until a toothpick inserted into the center comes out with moist crumbs.
- Cool and Serve: Allow to cool in the pan before slicing into squares.
Notes
- For extra fudgy brownies, underbake slightly and chill before slicing.
- You can swirl in a few tablespoons of cream cheese for a marbled effect.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
