Have you tried pumpkin brownies? They have the delicious flavor of pumpkin combined with chocolate in rich, chewy, fudgy chocolatey brownie form. These amazing pumpkin brownies are a fabulous fall dessert!
It’s on. Pumpkin season that is. I’m ready for it. I mean come on, pumpkin is a vegetable, so it’s practically health food! Bring on ALLLLL of the pumpkin recipes!
Okay, maybe that’s a bit of a stretch, but I won’t question it if you don’t. Pumpkin brownies anyone?
Pumpkin Brownies Recipe
Pumpkin Brownies RecipeThis simple, from scratch pumpkin brownie recipe comes together easily. We are talking maybe five more minutes than it would take to make a box mix. So basically what I’m saying is that these pumpkin brownies are just as easy as making brownies from a box. But so much better, I can’t wait for you to try them.
In our family brownies are always a dessert favorite. This recipe is a great way to put the popular pumpkin spice spin on that favorite dessert.
One of the reasons I love brownies so much is that they are so easy to transport, and these pumpkin brownies are no exception. They are perfect when you need to bring a fall dessert or pumpkin dessert to a party or get together.
If you are more of a blondie lover than a brownie lover, I’ve got you covered. Check out my chewy pumpkin blondies. They can be made with or without a caramel center. And if straight chocolate is your thing, then go with my EASY BROWNIES.
Making Pumpkin Brownies
The ingredient for these pumpkin brownies are pretty straight forward.
While I used chocolate chips in these, you can leave them out, or swap them with walnuts or pecans.
Do make sure that you use canned pumpkin and not pumpkin pie mix or pumpkin pie filling. These products tend to sit right next to each other on store shelves. Just check to make sure you have the correct one.
Speaking of pumpkin pie filling in a can, just say no. Pumpkin pie is SO easy to make. If you aren’t already making pumpkin pie from scratch, my easy pumpkin pie recipe will convince you to change that.
For now let’s get back to making this recipe for pumpkin brownies!
If you love pumpkin and chocolate, make sure to also try my Pumpkin S’mores Cookies and Chocolate Chip Pumpkin Muffins!
Easy Pumpkin Brownies
Ingredients
- 1/2 cup butter
- 6 oz semisweet or bittersweet chocolate chopped
- 2 cups all purpose flour
- 1 tsp baking powder
- 1 tsp salt
- 1 1/2 cups sugar
- 4 large eggs at room temperature
- 1 1/4 cups pumpkin puree not pumpkin pie mix
- 1/4 cup vegetable oil
- 1 tsp cinnamon
- 1 tsp pumpkin pie spice
- 1/3 cup chocolate chips for top optional
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment paper. Spray bottom of lined pan with non-stick oil.
- In a heavy pot on low heat, melt butter and chocolate, stirring until smooth and melted. Remove from heat and set aside.
- With an electric mixer, combine sugar and eggs and beat until very well combined. Add in flour, baking powder and salt and stir until combined, but to not overmix.
- Divide egg, sugar and flour mixture evenly into two bowls. To one bowl add melted chocolate mixture and stir until combined. In the other bowl, add pumpkin, oil and spices to the mixture and stir until combined.
- Layer pumpkin and brownie batters into the 9×9 pan, and use a knife to swirl the batters together. If adding chocolate chips to the top, sprinkle on top of the batter. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out almost clean. Allow to cool on a wire rack prior to serving.
Nutrition
Disclaimer
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
If you love pumpkin, you are in luck, I have lots of great pumpkin recipes for you!
Biscoff Pumpkin Bread – Seriously my favorite pumpkin bread recipe, ever!
Chocolate Chip Pumpkin Cookies
Want more pumpkin brownies in your life? I hear ya.
My friends have some great recipes you’ll want to check out. Lindsay at Live, Love and Sugar has an incredible Pumpkin Chocolate Brownie Cheesecake that is over the top perfection. Jocelyn over at Inside Bru Crew Life has some scrumptious Brownie Swirled Pumpkin Cheesecake Bars. Are you drooling yet? Becky over at The Cookie Rookie has a Pumpkin Pie Skillet Brownie. Yes, you do need that in your life. Enjoy!
Originally published August, 2015
Ashley says
I baked in a 10” square pan so I reduced the time. 30 minutes worked great. Delicious for those of us who like pumpkin and cinnamon with chocolate. They were moist and not crumbly. The brownie is less fudgy than the brownies that I usually make, but I thought it was the right consistency for pairing with a pumpkin version. Thanks for a nice fall twist on brownies!
Christi Johnstone says
You are so welcome!
John says
Ok, I was very skeptical but I needed something different for a pumpkin festival next weekend and these checked the “different” box very well! Both of us and our testers will be making these not only for the festival but just any random time. They are that good. Pumpkin brownies in April anyone?
Wanda says
I agree with a previous comment that the chocolate part was too dry and next time I’d add the oil there. And the pumpkin part was too wet and I couldn’t get them to swirl. It came out as two distinct layers. I also used real pumpkin I roasted and puréed, which tends to be juicier than canned pumpkin.
Christi Johnstone says
The challenge with pumpkin is it can have vastly different amounts of liquid to it. From brand to brand, year to year, and fresh vs canned is absolutely going to be different. I find sticking with Libbys when I bake with pumpkin yields the most consistent results.
Norma Gable says
They were very dry. I followed the recipe not missing any ingredient but yet they were so dry that they crumble.
Melissa Engebretson says
Very easy, delicious!!
Kris says
If I make this again I will put the oil with chocolate mixture instead as the chocolate part was too dry.
K. Johnston says
Sorry but this recipe is not one I would try again. The brownies are dry– even when not completely cooked in the center. They crumble when cut and are just so disappointing. The ratio of chocolate to pumpkin should be greater more like 2 to 1 instead of 1:1. Not sure what I works do to salvage it– better to just go with a tried and true recipe next time.
Christi Johnstone says
Sorry these didn’t work out for you. From the 50+ five star reviews, going back to 2015, this is a pretty tried and true recipe. My advice would be to double check your measurements, and make sure that the flour is being measured correctly. It sounds like there was too much flour in your batch. Make sure to give your flour a stir, then spoon it into the measuring cup (don’t scoop with the measuring cup) and level it off. Hope that helps!
Caroline says
I just took this out of the oven. The only thing I did different was I poured half the batter in my bundt pan then sprinkled in chopped walnuts and cinnamon sugar then added the rest of the batter on top.. If it tastes half as good as it smells I’ll be so happy. Thank you for such a wonderful recipe.