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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/easy-pumpkin-brownies-recipe/