Pumpkin Brownies – The Ultimate Fall Chocolate Treat

Autumn has a way of wrapping us in comfort — cozy sweaters, crisp air, and the smell of something sweet baking in the oven. When pumpkin spice meets chocolate, the result is pure magic, and that’s exactly what you get with Pumpkin Brownies. Imagine the fudgy richness of a classic brownie swirled with spiced pumpkin puree — soft, gooey, and bursting with the warm flavors of fall.

Baking Pumpkin Brownies feels like creating a little piece of seasonal joy. The deep cocoa notes blend beautifully with cinnamon, nutmeg, and cloves, while the pumpkin adds natural moisture that makes every bite perfectly tender. These brownies strike the perfect balance between decadent and comforting — ideal for cozy weekends, bake sales, or as a show-stopping dessert at your Thanksgiving table.

Ingredients Needed

Ingredient	Quantity	Calories (Approx.)
All-purpose flour	1 cup	455
Cocoa powder	½ cup	100
Baking powder	½ tsp	1
Salt	¼ tsp	0
Unsalted butter (melted)	½ cup (1 stick)	810
Granulated sugar	1 cup	770
Brown sugar	½ cup	360
Eggs	3 large	210
Vanilla extract	1 tsp	12
Pumpkin puree	¾ cup	60
Ground cinnamon	1 tsp	6
Ground nutmeg	¼ tsp	2
Ground cloves	⅛ tsp	1
Semi-sweet chocolate chips	¾ cup	450

Step-by-Step Cooking Instructions

1. Preheat the Oven

Set your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it with butter.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.

3. Prepare the Wet Ingredients

In a large mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk until smooth. Add eggs and vanilla extract, whisking until well combined.

4. Divide the Batter

Pour about two-thirds of the brownie batter into a separate bowl. To one portion, add the pumpkin puree, cinnamon, nutmeg, and cloves. Mix until smooth.

5. Layer the Brownies

Pour half of the chocolate batter into the prepared baking pan. Spread evenly. Then, spoon the pumpkin batter on top, followed by the remaining chocolate batter.

6. Create the Swirl Effect

Using a butter knife or skewer, gently swirl the layers together to create a marbled look. Don’t overmix — you want distinct ribbons of pumpkin and chocolate.

7. Add Chocolate Chips

Sprinkle semi-sweet chocolate chips evenly over the top for extra richness.

8. Bake to Perfection

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Avoid overbaking to keep them fudgy.

9. Cool and Slice

Let the brownies cool completely in the pan before slicing into squares. For clean cuts, use a sharp knife and wipe between slices.

Tips for Customizing the Recipe

• Make Them Extra Fudgy: Add ¼ cup of melted dark chocolate to the batter for an even richer texture.
• Add Crunch: Stir in chopped pecans, walnuts, or pumpkin seeds for added texture and flavor.
• Vegan Option: Substitute eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and use vegan butter and dairy-free chocolate chips.
• Gluten-Free Version: Swap the flour with a 1:1 gluten-free baking blend.
• Swirl Variation: For more visual contrast, reserve some plain pumpkin batter (without cocoa) and swirl it through the top layer for a brighter orange finish.
• Spice Boost: Add a pinch of ground ginger or allspice for an extra autumn kick.

Nutritional Information (Per Brownie)

Nutrient	Amount
Calories	~260 kcal
Protein	4 g
Fat	13 g
Carbohydrates	32 g
Fiber	2 g
Sugar	22 g

Serving Suggestions

• Warm and Gooey: Heat your brownie for 10 seconds in the microwave and top it with a scoop of vanilla ice cream.
• Drizzle It: Add a light drizzle of caramel or melted chocolate on top for extra indulgence.
• Pair It Up: Serve alongside a pumpkin spice latte, chai tea, or hot cocoa for the ultimate fall treat.
• Party Platter: Cut into bite-sized squares and serve on a dessert board with other fall goodies like apple slices, nuts, and cinnamon cookies.
• Holiday Gift Idea: Wrap individual brownies in parchment paper and tie with a rustic twine — perfect for homemade fall gifts!

FAQs

1. Can I use fresh pumpkin instead of canned pumpkin puree?

Yes! You can use fresh pumpkin — just make sure it’s cooked and blended into a smooth purée. Strain any excess water before using, as too much moisture can make your brownies dense or soggy.

2. How do I make my Pumpkin Brownies extra fudgy?

For ultra-fudgy brownies, slightly underbake them (just until the center is set but still soft) and add ¼ cup melted dark chocolate to the batter. Cooling them completely before cutting also helps set that rich, gooey texture.

3. Can I make these Pumpkin Brownies gluten-free?

Absolutely! Replace the all-purpose flour with a 1:1 gluten-free baking mix. The texture will stay moist and chewy, just like the classic version.

4. What’s the best way to store Pumpkin Brownies?

Store your brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For the fudgiest texture, let them sit at room temperature before serving.

5. Can I freeze Pumpkin Brownies?

Yes! Wrap each brownie individually in plastic wrap or parchment paper, then store them in a freezer-safe bag for up to 3 months. To enjoy, thaw at room temperature or warm slightly in the microwave.

Conclusion

The beauty of Pumpkin Brownies lies in their perfect balance — the deep, rich flavor of chocolate paired with the subtle sweetness and warmth of pumpkin spice. Each bite melts in your mouth, leaving you with that cozy, comforting feeling that only fall desserts can bring. Whether you’re baking for your family, sharing at a potluck, or simply indulging in a quiet evening treat, these brownies deliver the perfect mix of festive flavor and chocolaty goodness.