Hey there, fellow food lovers! Nyla here, from Grill Drip, ready to share something that’s been making my kitchen smell absolutely divine lately: Pumpkin Brownies! Forget boring desserts, these treats are like a party in your mouth. They’re rich, fudgy, and packed with that cozy pumpkin spice we all crave.

I’ve always loved experimenting with flavors, and one night, I decided to see what would happen if I added pumpkin puree to my favorite brownie recipe. The result? A happy accident that turned into my go-to fall treat! These Pumpkin Brownies are the perfect way to turn any meal into something special, and I’m so excited to share this flavor adventure with you.

Trust me, you’re gonna love how easy and delicious these Pumpkin Brownies are. So grab your apron, and let’s get baking!

INGREDIENTS You Need

This Pumpkin Brownies recipe is all about bold flavors that actually work together! The pumpkin adds a moistness and subtle sweetness that pairs perfectly with the rich chocolate. You can grab most of these ingredients during your normal shopping trip.

Here’s what you’ll need:

1 cup (2 sticks) unsalted butter, melted: This is the base for our rich brownies.
2 cups granulated sugar: For the perfect amount of sweetness.
1 cup unsweetened cocoa powder: Adds that intense chocolate flavor.
1 teaspoon salt: Balances the sweetness and enhances the other flavors.
1 teaspoon baking powder: Helps the brownies rise just a bit.
4 large eggs: Binds everything together and adds richness.
1 teaspoon vanilla extract: Enhances the chocolate and pumpkin flavors.
1 cup all-purpose flour: Provides structure for the brownies.
1 cup pumpkin puree: The star of the show! Adds moisture, flavor, and that beautiful orange color.
1 teaspoon pumpkin pie spice: For that warm, cozy flavor.
1/2 cup chocolate chips: Because more chocolate is always a good idea! I love adding extra chocolate chips to my Pumpkin Brownies for that extra kick.
Optional: 1/2 cup chopped walnuts or pecans: For added texture and nutty flavor.

No worries if you don’t have pumpkin pie spice – I use a mix of cinnamon, nutmeg, ginger, and cloves all the time in my Pumpkin Brownies. This Pumpkin Brownies ingredient list is a symphony of tastes that actually work together!

Here’s my secret that takes it from good to incredible: a pinch of sea salt sprinkled on top after baking. Storing tip for freshness: let your Pumpkin Brownies cool completely, then keep them in an airtight container for up to 3 days.

Let’s Make Some!

Get ready for some delicious magic! These Pumpkin Brownies are surprisingly easy to make, and the aroma that fills your kitchen while they bake is simply irresistible. Follow along, and let’s create some amazing Pumpkin Brownies together. If this recipe for Pumpkin Brownies doesn’t do it for you, maybe this Triple Chocolate Brownies is more your style!

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your Pumpkin Brownies don’t stick!
In a large bowl, whisk together the melted butter, sugar, cocoa powder, salt, and baking powder. Make sure everything is well combined.
Add the eggs one at a time, whisking well after each addition. Then, stir in the vanilla extract. This is where the magic starts happening!
Gradually add the flour, mixing until just combined. Be careful not to overmix, or your brownies will be tough.
In a separate bowl, combine the pumpkin puree and pumpkin pie spice. Stir until well combined.
Gently fold the pumpkin mixture into the brownie batter. Mix until just combined.
Stir in the chocolate chips and nuts (if using). Distribute them evenly throughout the batter.
Pour the batter into the prepared baking pan and spread evenly. Your Pumpkin Brownies should look absolutely incredible right now!
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. In my kitchen, this Pumpkin Brownies usually takes about 28 minutes.
Let the brownies cool completely in the pan before cutting into squares. This is the hardest part, I know, but it’s worth the wait!

While your Pumpkin Brownies is doing its thing, get ready for some amazing aromas! Don’t worry if your Pumpkin Brownies looks a little cracked on top – that just adds to their charm. For extra fudgy Pumpkin Brownies, underbake them slightly.

How to Serve Up This!

People literally do happy dances when this Pumpkin Brownies hits the table with a scoop of vanilla ice cream and a drizzle of caramel sauce. The warmth of the brownie, the coldness of the ice cream, and the sweetness of the caramel create the perfect flavor explosion. If your kids love this, they’ll go crazy for Pumpkin Lasagna!

Here are some other ways I love to enjoy this Pumpkin Brownies:

With a dollop of whipped cream: A classic pairing that never disappoints.
With a sprinkle of sea salt: Enhances the chocolate and pumpkin flavors.
Cut into small squares and served as party snacks: Perfect for game nights or holiday gatherings.
As a base for a brownie sundae: Top with your favorite ice cream, sauces, and toppings.
With a cup of hot coffee or tea: The perfect cozy treat on a chilly day.

This Pumpkin Brownies is perfect for those weeknight dinners that need to be special!

For leftover transformations, crumble the Pumpkin Brownies over yogurt or oatmeal for a delicious breakfast treat. For fusion variations, try adding a swirl of cream cheese frosting for a tangy twist. This Easy pumpkin brownies is perfect with a cup of coffee.

FAQs:

Got questions about making the perfect Pumpkin Brownies? Don’t worry, I’ve got you covered! Here are some common questions I get about this recipe:

1. Can kitchen newbies succeed with this Pumpkin Brownies?

Absolutely! This recipe is super straightforward and easy to follow. If you can whisk and stir, you can definitely make these Pumpkin Brownies.

2. What if I mess up my Pumpkin Brownies? (Spoiler: it’ll still taste incredible!)

Even if they’re not perfect, they’ll still be delicious! Slightly overbaked? They’ll be a bit more cakey. Slightly underbaked? Extra fudgy! It’s a win-win! Or check out Pumpkin Brownies : r/AskBaking for more tips!

3. How can I prep this Pumpkin Brownies for busy weeknights?

You can mix the dry ingredients ahead of time and store them in an airtight container. Then, when you’re ready to bake, just add the wet ingredients.

4. Can I make this recipe vegan?

Yes! Use vegan butter, flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg), and vegan chocolate chips. Check out Vegan Pumpkin Swirl Brownies – The Vegan Larder for more inspiration!

5. What if I don’t have pumpkin pie spice?

No problem! You can make your own by combining cinnamon, nutmeg, ginger, and cloves.

6. Can I add cream cheese to this recipe?

Definitely! Swirl cream cheese frosting into the batter before baking for a tangy twist. These Cream cheese pumpkin brownies are super delicious.

7. How do I store leftover Pumpkin Brownies?

Store them in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

8. Can I freeze these Pumpkin Brownies?

Yes! Wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months.

9. What can I substitute for the chocolate chips?

Try butterscotch chips, white chocolate chips, or even chopped nuts.

10. Will adding coffee enhance the flavor?

Yes! Add a teaspoon of instant coffee to the batter for a richer, more intense chocolate flavor.

CONCLUSION:

These Pumpkin Brownies bring me so much joy because they’re the perfect combination of cozy and decadent. They’re easy to make, packed with flavor, and always a crowd-pleaser. And for more sanity-saving dinner ideas, check out my recipe for Spiced Cider Pumpkin Waffles!

My Pumpkin Brownies Flavor Secrets:

Don’t overmix the batter: Overmixing leads to tough brownies. Mix until just combined.
Use good quality cocoa powder: This makes a huge difference in the flavor.
Add a pinch of sea salt: Enhances the sweetness and brings out the other flavors.

Here are some delicious Pumpkin Brownies variations I’ve tested:

Spiced pumpkin brownies: Add a pinch of cayenne pepper for a little kick.
Vegan pumpkin brownies: Use vegan butter, flax eggs, and vegan chocolate chips. You can even make these as pumpkin chocolate brownies for extra flavor!
Cream cheese pumpkin brownies: Swirl cream cheese frosting into the batter before baking.

For game nights, I love making the classic version. For holiday gatherings, I often make the cream cheese swirl version. And for a cozy night in, I always go for the spiced version. Easy pumpkin brownies are a great hit with the whole family.

Trust your taste buds, get creative in the kitchen, and don’t be afraid to experiment! I’m so excited for you to try this Pumpkin Brownies recipe. For another amazing dessert idea, check out my recipe for Triple Chocolate Brownies.

And if you want to keep the pumpkin flavor going, you might also enjoy my Pumpkin Lasagna! If you like pumpkin and cider together, be sure to try my Spiced Cider Pumpkin Waffles for a great fall breakfast. For more inspiration, check out Fudgy Pumpkin Brownies {Gluten Free & Vegan}!

Happy baking, and I can’t wait to hear about your delicious Pumpkin Brownies adventures!

Pumpkin Brownies

Print Recipe

These fudgy pumpkin brownies are the perfect fall treat. They’re rich, chocolatey, and bursting with pumpkin spice flavor.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 cup all-purpose flour
¾ cup unsweetened cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup chocolate chips

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Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together melted butter and sugar until well combined.
Beat in eggs one at a time, then stir in vanilla extract and pumpkin puree.
In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in chocolate chips.
Pour batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
Let cool completely before cutting into squares.

Notes

For a richer flavor, use dark chocolate chips. Serve with a scoop of vanilla ice cream or a dusting of powdered sugar.