If you’ve never tried Pumpkin Brownies before, let me just say this, you’re in for a seriously delicious surprise. Imagine deep chocolate flavor, soft and moist, with a touch of pumpkin spice warmth. It’s like your favorite brownie and your go-to fall dessert had a baby, and wow, it works.
These aren’t your average brownies. Nope. These are pumpkin chocolate brownies, and they’re everything you want in a cozy-weather bake: easy to make, rich in flavor, and packed with that irresistible fudgy texture we all crave.
If you’re hosting friends, prepping fall treats for the season, or just in need of a cozy chocolate fix on a chilly evening, this recipe has your back.
These Pumpkin brownies are part of my little collection of brownies with a twist, just like my black bean brownies and sweet potato brownies, which bring their own cozy, unexpected magic to the table. Each one has its own vibe, but they all deliver that rich, fudgy goodness we love.
Reasons to Love These Pumpkin Brownies
Moist without being messy. Thanks to pumpkin puree, you get an ultra-tender texture without greasy fingers or overly gooey centers. It’s the perfect fudgy balance.
No eggs? No problem. This recipe is naturally egg-free, which means it’s a great option for eggless baking days, or when the fridge is running on vibes and leftovers.
They make you look fancy. Bring these to a gathering or potluck and people will ask for the recipe. They’ll never guess how simple these were.
They’re secretly nourishing. Okay, maybe not healthy, but the pumpkin does add fiber, vitamins, and moisture. So yes, let’s call them soul food and sneakily wholesome.
No weird ingredients. Everything on the list is simple, real, and probably already in your pantry. Nothing fancy, just good old baking made a bit more exciting.
Do Pumpkin Brownies Taste Like Pumpkin?
Short answer? Not really, at least, not in the way you might expect.
These brownies aren’t pumpkin pie in disguise. Instead, the pumpkin brings moisture, softness, and a subtle earthiness that makes the chocolate flavor stand out even more. It’s not bold or overpowering, it’s background magic.
Think of it like this: pumpkin is the silent partner in these Pumpkin Brownies. You know it’s there because the texture is extra tender and rich, but the flavor leans way more chocolate-forward than pumpkin-spice-heavy.
The Ingredients I Trust for Perfect Pumpkin Brownies
- Pumpkin Puree: It gives the brownies that soft, rich texture and a subtle cozy flavor.
- Vegetable Oil: Feel free to use whatever neutral oil you have on hand. It keeps the brownies extra moist without weighing them down.
- Granulated Sugar: Adds a touch of sweetness while enhancing the overall framework. It’s basic, but it does a lot behind the scenes.
- Brown Sugar: I recommend using dark or light, either one adds depth and gives that slightly chewy, caramel-y vibe.
- Vanilla Extract: Just a little brings warmth and rounds out the flavor. It’s best if you use pure vanilla for that rich, real aroma.
- All-Purpose Flour: Simple and reliable, it gives just enough structure without making the brownies feel cakey.
- Unsweetened Cocoa Powder: This is what kicks off that deep chocolate taste. I like using a dark, high-quality one for bold results.
- Baking Soda: Works with the pumpkin to give a little rise and prevent things from getting too dense.
- Baking Powder: Maybe not essential in every brownie, but here it helps create that perfect soft texture I’m going for.
- Salt: Just a pinch makes everything else pop. You won’t taste it directly, but you’d notice if it were missing.
- Dark Chocolate Chips: I love using dark chips for a rich contrast. Each bite reveals gooey little bursts of happiness.
How to Make These Pumpkin Brownies
1. Warm up your oven and prep the pan
Turn your oven on to 350°F (175°C). Grab a 9×13-inch pan and line it with parchment paper, letting the edges hang over for an easy lift-out later. Pro tip: if you want extra-nice edges, lightly grease the parchment first.
2. Mix dry ingredients
Grab your large bowl and sift in the flour, cocoa, baking agents, salt, and sugars. This step helps everything blend evenly, so your brownies bake perfectly every time.
3. Add wet ingredients on top
Pour the vegetable oil, pumpkin purée, and vanilla extract right over those dry ingredients in the pan.
Now grab a sturdy spatula or big spoon and gently fold everything together in the pan. It might feel a bit thick and rustic, that’s exactly what you want for rich, fudgy brownies.
4. Chocolate chips: mix in and save some for the grand finale
Stir most of the dark chocolate chips into the batter, folding carefully to distribute them without breaking them up too much. Then sprinkle the rest on top (later) so when they bake, you get those gorgeous, melty chocolate spots peeking out.
5. Level it out, with flair
Pour your batter and smooth the top of the batter using your spatula, but here’s my fave move: give the pan a couple of gentle shakes side to side and a little tap on the counter. It helps the batter settle evenly and pushes out air bubbles, giving you that perfectly smooth surface.
6. Time to bake (but keep an eye)
Slide the pan into your preheated oven and set a timer for 26 minutes. Around then, start checking for doneness, the edges should look firm and set, but the center can still jiggle slightly when you shake the pan. If you want a toothpick test, aim for a few moist crumbs, not totally dry.
7. Let patience work its magic
This step is crucial, cool the brownies completely in the pan on a wire rack. I know it’s tempting, but cooling helps them firm up for those clean, perfect squares and gives you the best fudgy texture.
Mistakes to Avoid When Making Pumpkin Brownies
Don’t skip lining the pan
I get it, sometimes it feels like an extra step, but trust me, lining with parchment (and letting it hang over the edges) is a game-changer. It makes removing the brownies a breeze and keeps your squares perfect without sticking or crumbling.
Avoid overmixing the batter
Too much mixing will toughen the brownies rather than keep them tender. Remember, a few lumps in the batter are totally okay, they’ll bake out.
Don’t overbake!
Pumpkin brownies are best when they’re moist and fudgy. If you wait until a toothpick comes out completely clean, you might end up with dry edges. Aim for a toothpick with a few moist crumbs or a slightly soft center.
Be precise with your cocoa powder
Too much cocoa powder can dry out the batter and throw off the flavor balance. Use the amount called for, and if you want to experiment with darker cocoa, adjust sugar slightly to keep the balance.
Don’t forget to check your baking powder and soda freshness
Expired leavening agents don’t do their job, which means flat, dense brownies. Give your baking soda and powder a quick freshness test before baking.
How to know ?
Test your baking soda by mixing a teaspoon with a few drops of vinegar or lemon juice, bubbling means it’s active! For baking powder, mix a teaspoon with about 1/3 cup of hot water, if it fizzes and foams right away, it’s still active.
Mixing Ideas to Make These Pumpkin Brownies Even Better
- Swirl in some cream cheese for a tangy, creamy contrast that’s like pumpkin pie meets brownie heaven.
- Add a pinch of pumpkin pie spice to boost that cozy fall vibe without overpowering the chocolate. Speaking of cozy flavors, you should definitely give my pumpkin spice cake a try, it’s a total fall favorite!
- Fold in chopped toasted pecans or walnuts for a satisfying crunch that pairs perfectly with the fudgy texture.
- Add a spoonful of espresso powder to the mix for richer chocolate flavor, a little secret with big impact!
How to Store Your Pumpkin Brownies for Maximum Freshness
Room temperature, airtight container: Store cooled brownies in a sealed container for up to 3 days. This keeps them fudgy and soft, no fridge dryness here!
Refrigerate for longer freshness: If you want them to last up to a week, wrap tightly in plastic wrap and pop them in the fridge. Just bring them to room temp before enjoying to revive that melt-in-your-mouth texture.
Freeze in portions: Cut brownies into squares and freeze in a single layer on a baking sheet. Once frozen, stack them with parchment paper in between and store in a freezer bag for up to 3 months. Perfect for when chocolate cravings strike unexpectedly!
Quick thaw tip: Warm frozen brownies in the microwave for 15-20 seconds, like a mini chocolate hug anytime you need it.
Frequently Asked Questions
Can I make these pumpkin brownies vegan?
Good news: these brownies are almost there already! Since there are no eggs in the recipe, just swap the oil with a plant-based one (like coconut or avocado oil), and double-check your chocolate chips are dairy-free. You’ll get a fudgy, vegan-friendly treat that’s just as delicious.
Is it better to use Dutch-processed or natural cocoa powder?
Both works, but Dutch-processed cocoa has a smoother, less acidic flavor and will give your brownies a richer color and taste.
Can I reduce the sugar?
You can cut back slightly if you prefer your brownies less sweet, but keep in mind that sugar affects both flavor and texture. I wouldn’t go lower than about ¾ of the total sugar amount or the brownies may end up dry.
Can I use foil instead of parchment paper?
You can, but parchment is better for brownies. Foil might stick, especially with a fudgy batter like this. If you use foil, make sure to grease it well to avoid tearing the brownies.
Super Fudgy Pumpkin Brownies You’ll Crave All Season
Ingredients
- 2 ½ cups pumpkin puree not pie filling!
- ½ cup vegetable oil
- 1 cup granulated sugar
- ½ cup packed brown sugar
- 1½ teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides to lift the brownies out easily later.
- In a big mixing bowl, stir together the flour, cocoa, both leaveners, salt, and the two sugars. Whisk everything together until evenly mixed and smooth, this step helps keep the texture consistent throughout the brownies.
- Next, add the vegetable oil, pumpkin purée, and vanilla extract directly into the bowl. Use a spatula or wooden spoon to fold everything together gently until you get a thick, well-blended batter. It might feel dense, but that’s exactly what creates that rich, fudgy bite.
- Stir in nearly all the dark chocolate chips, saving just a few to sprinkle over the batter later. Stir just enough to spread the chips evenly without overmixing.
- Pour the batter into your prepared pan and spread it out evenly with your spatula. A couple of soft bumps on the counter will smooth the top and release trapped air.
- Bake for 26 minutes. The edges will appear firm, while the center stays a bit soft. A toothpick inserted in the middle should come out with a few moist crumbs, don’t wait for it to come out completely clean or the brownies might overbake. Enjoy!
Notes
- Always double-check your oven temperature with an oven thermometer, some run hotter or cooler than you think.
- Lightly spoon and level your flour instead of scooping, it helps avoid dense, heavy brownies.
- Let your ingredients (like pumpkin and oil) come to room temp for easier mixing and smoother batter.
