Easy Pumpkin Brownies Recipe

Introduction

This easy pumpkin brownie recipe combines the rich, fudgy texture of classic brownies with the warm, cozy flavor of pumpkin. Perfect for fall or any time you want a unique twist on a favorite treat, these brownies are simple to make and sure to impress.

Ingredients

• 1 cup canned pumpkin puree (use pure pumpkin, not pumpkin pie filling)
• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil or melted coconut oil
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon (optional)
• 1/2 cup chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
2. Step 2: In a large bowl, whisk together the pumpkin puree, oil, sugar, and vanilla extract until smooth and glossy, ensuring no lumps remain.
3. Step 3: Add the flour, cocoa powder, baking powder, salt, and cinnamon to the bowl. Gently whisk until just combined; avoid overmixing to keep the brownies tender.
4. Step 4: Fold in most of the chocolate chips with a spatula, saving some to sprinkle on top before baking.
5. Step 5: Pour the batter into the prepared pan and spread evenly, pushing into the corners. Sprinkle the remaining chocolate chips over the top.
6. Step 6: Bake for 28-30 minutes. Check at 25 minutes by inserting a toothpick in the center – a few moist crumbs should remain for fudgy brownies.
7. Step 7: Allow the brownies to cool in the pan for 15-20 minutes before lifting out and slicing to prevent them from falling apart.

Tips & Variations

• Use pure pumpkin puree, not pumpkin pie filling, to avoid overly sweet or runny batter.
• Add a pinch of nutmeg or cloves with the cinnamon for extra warmth.
• Swap chocolate chips for chopped nuts or white chocolate chunks for different textures and flavors.
• For an extra fudgy bite, reduce baking time by 2-3 minutes but watch closely to avoid underbaking.

Storage

Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week, or freeze for up to 3 months. Reheat gently in the microwave or let come to room temperature before serving to maintain their soft, fudgy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugars and spices that can make the brownies too sweet and change the texture, making them runny.

How can I tell when these brownies are done baking?

Insert a toothpick into the center at around 25 minutes. You want a few moist crumbs clinging to the toothpick, not a completely clean one, to ensure a fudgy, rich texture rather than a dry brownie.

Easy Pumpkin Brownies Recipe

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4.4 from 57 reviews

This Easy Pumpkin Brownie Recipe combines the rich, fudgy texture of classic brownies with the cozy flavors of pumpkin and warm spices. Perfectly moist and indulgent, these brownies are enhanced with chocolate chips for an extra touch of decadence. Simple to prepare and baked to perfection, they make a delightful seasonal treat or everyday dessert.

• Author: lina
• Prep Time: 10 minutes
• Cook Time: 28 minutes
• Total Time: 38 minutes
• Yield: 9 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup canned pumpkin puree (use pure pumpkin, not pumpkin pie filling)
• 1/3 cup vegetable oil or melted coconut oil
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1/2 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon (optional)

Add-ins

• 1/2 cup chocolate chips (plus extra for topping)

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal of brownies later.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable or melted coconut oil, granulated sugar, and vanilla extract until the mixture is smooth and glossy with no lumps.
3. Add Dry Ingredients: Add the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and optional ground cinnamon to the wet mixture. Whisk gently until just combined to avoid tough brownies.
4. Incorporate Chocolate Chips: Fold in most of the chocolate chips with a spatula, reserving some to sprinkle on top for that melty, bakery-style finish.
5. Transfer Batter to Pan: Pour the thick batter evenly into the prepared baking pan. Use a spatula to spread it smoothly, pushing it into all corners. Sprinkle the reserved chocolate chips evenly over the top.
6. Bake: Bake the brownies for 28-30 minutes in the preheated oven. Begin checking at 25 minutes by inserting a toothpick into the center. Look for a few moist crumbs clinging to the toothpick to ensure fudgy texture.
7. Cool and Slice: Allow the brownies to cool in the pan for at least 15-20 minutes. Use the parchment overhang to lift the brownies out of the pan, then slice into squares. Cooling prevents center from falling apart.

Notes

• Use pure canned pumpkin puree, not pumpkin pie filling, to avoid overly sweet and runny brownies.
• Do not overmix batter after adding dry ingredients to keep brownies tender.
• Adding chocolate chips on top before baking gives a glossy, toasted chocolate finish.
• Cool brownies thoroughly before slicing to maintain structure.
• Optional cinnamon adds a warm, spicy note that complements the pumpkin.

Keywords: Pumpkin Brownies, Easy Pumpkin Dessert, Fudgy Brownies, Chocolate Pumpkin Brownies, Fall Dessert