Easy Pumpkin Brownies Recipe – A Soft, Spiced Fall Dessert Favorite

I recently tried making Easy Pumpkin Brownies Recipe, and I have to say, they were an absolute game-changer. The combination of rich chocolate and smooth pumpkin made my kitchen smell heavenly. I loved how simple the recipe was, yet the results felt indulgent and special.

Honestly, these brownies quickly became my go-to fall dessert, especially on cozy mornings when I’m already thinking about comforting dishes like the Sausage and Gravy Breakfast Poutine Recipe alongside a warm cup of coffee. If you’re a pumpkin lover like me, you’re going to adore this recipe.

Ingredients for Easy Pumpkin Brownies

Here’s what you’ll need to make these chewy, chocolatey pumpkin brownies:

• 1/2 cup butter – helps create a rich, fudgy texture; I like using unsalted so I can control the salt.
• 6 oz semisweet or bittersweet chocolate, chopped – melts smoothly and gives deep chocolate flavor.
• 2 cups all-purpose flour – provides structure; I always sift it for a lighter batter.
• 1 tsp baking powder – gives a slight lift without making them cakey.
• 1 tsp salt – balances sweetness.
• 1 1/2 cups sugar – you can use granulated or brown sugar for a deeper flavor.
• 4 large eggs, at room temperature – eggs add moisture and help bind ingredients.
• 1 1/4 cups pumpkin puree, not pumpkin pie mix – adds moisture and that classic fall flavor.
• 1/4 cup vegetable oil – keeps brownies soft and chewy.
• 1 tsp cinnamon – brings out the pumpkin flavor.
• 1 tsp pumpkin pie spice – adds warm, autumnal notes.
• 1/3 cup chocolate chips for topping (optional) – makes the top extra gooey.

Note: This recipe serves 16 generous brownies.

Variations

You can tweak this recipe to suit your taste or dietary needs:

• For dairy-free, swap butter and chocolate for coconut oil and dairy-free chocolate.
• For sugar-free, use a sugar substitute like erythritol or monk fruit.
• Add-ins like walnuts, pecans, or white chocolate chips give extra texture, similar to how savory comfort dishes like the Simple Baked Italian Oregano Meatballs Recipe rely on herbs and texture to elevate flavor.
• Spice it up with a pinch of nutmeg or ginger for a unique twist.

Cooking Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Equipment You Need

• 9×9-inch baking pan – for an even bake.
• Heavy-bottomed pot – to melt chocolate and butter smoothly.
• Electric mixer – makes blending sugar and eggs easy.
• Spatula or wooden spoon – for folding ingredients.
• Knife – to swirl batters together.
• Wire rack – for cooling brownies evenly.

How to Make Easy Pumpkin Brownies Recipe?

Preheat and Prepare Pan

Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with foil or parchment paper, and lightly spray the bottom to prevent sticking.

Melt Butter and Chocolate

In a heavy pot over low heat, melt butter and chocolate together until smooth. Remove from heat and let it cool slightly.

Mix Eggs and Sugar

Using an electric mixer, beat the sugar and eggs until well combined. Add flour, baking powder, and salt, and gently stir until just combined to avoid overmixing.

Divide and Add Flavors

Split the batter into two bowls. Stir the chocolate mixture into one bowl, and in the other, combine pumpkin, oil, cinnamon, and pumpkin pie spice.

Layer and Swirl

Layer the pumpkin and chocolate batters in the prepared pan. Use a knife to swirl them together, then sprinkle chocolate chips on top if desired.

Bake and Cool

Bake for 40–45 minutes, or until a toothpick comes out almost clean. Cool on a wire rack before cutting and serving.

Additional Tips for Making This Recipe Better

From my experience, these tips make the brownies even more delicious:

• I always use room-temperature eggs for a smoother batter.
• Swirling the batters lightly keeps the brownies marbled, not mixed.
• Letting brownies cool completely makes cutting easier and cleaner.
• For extra gooeyness, I add chocolate chips both inside and on top.
• Don’t overbake; they continue to set while cooling.

How to Serve Easy Pumpkin Brownies Recipe?

Serving pumpkin brownies is half the fun. I like to:

• Dust them with powdered sugar for a simple, elegant touch.
• Serve warm with a scoop of vanilla ice cream for a cozy dessert.
• Drizzle with caramel or chocolate sauce for extra indulgence.
• Plate with fresh berries for a colorful fall presentation.

Nutritional Information

Here’s a quick look at what each serving provides:

• Calories: 294 kcal – perfect for a sweet treat without overdoing it.
• Protein: 3 g – small but satisfying.
• Carbohydrates: 38 g – mostly from sugar and flour.
• Fat: 14 g – includes healthy fats from butter and oil.

Make Ahead and Storage

Storing

Keep brownies in an airtight container at room temperature for up to 4 days. This preserves moisture and flavor.

Freezing

Wrap individually or in a pan, then freeze for up to 3 months. Thaw at room temperature or warm in the oven.

Reheating

Warm slices in the microwave for 15–20 seconds, or in the oven at 300°F for 5–7 minutes, for a fresh-out-of-the-oven taste.

Why You’ll Love This Recipe?

This pumpkin brownie recipe has so much to offer:

• Easy to make – only slightly more effort than a box mix, but way tastier.
• Perfect fall flavor – pumpkin and spices give cozy, seasonal taste.
• Versatile – can be made dairy-free or sugar-free without losing texture.
• Great for sharing – portable and perfect for parties or potlucks.
• Customizable – add nuts, chocolate chips, or swirl caramel for variety.

Ben Carraoli

Easy Pumpkin Brownies Recipe

I recently tried making pumpkin brownies, and I have to say, they were an absolute game-changer. The combination of rich chocolate and smooth pumpkin made my kitchen smell heavenly. I loved how simple the recipe was, yet the results felt indulgent and special

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Ingredients Method Notes

Ingredients

  

• 1/2 cup butter – helps create a rich fudgy texture; I like using unsalted so I can control the salt.
• 6 oz semisweet or bittersweet chocolate chopped – melts smoothly and gives deep chocolate flavor.
• 2 cups all-purpose flour – provides structure; I always sift it for a lighter batter.
• 1 tsp baking powder – gives a slight lift without making them cakey.
• 1 tsp salt – balances sweetness.
• 1 1/2 cups sugar – you can use granulated or brown sugar for a deeper flavor.
• 4 large eggs at room temperature – eggs add moisture and help bind ingredients.
• 1 1/4 cups pumpkin puree not pumpkin pie mix – adds moisture and that classic fall flavor.
• 1/4 cup vegetable oil – keeps brownies soft and chewy.
• 1 tsp cinnamon – brings out the pumpkin flavor.
• 1 tsp pumpkin pie spice – adds warm autumnal notes.
• 1/3 cup chocolate chips for topping optional – makes the top extra gooey.

Method

 

1. Preheat your oven to 350°F (175°C). Line a 9×9-inch pan with foil or parchment paper, and lightly spray the bottom to prevent sticking.
2. In a heavy pot over low heat, melt butter and chocolate together until smooth. Remove from heat and let it cool slightly.
3. Using an electric mixer, beat the sugar and eggs until well combined. Add flour, baking powder, and salt, and gently stir until just combined to avoid overmixing.
4. Split the batter into two bowls. Stir the chocolate mixture into one bowl, and in the other, combine pumpkin, oil, cinnamon, and pumpkin pie spice.
5. Layer the pumpkin and chocolate batters in the prepared pan. Use a knife to swirl them together, then sprinkle chocolate chips on top if desired.
6. Bake for 40–45 minutes, or until a toothpick comes out almost clean. Cool on a wire rack before cutting and serving.

Notes

• I always use room-temperature eggs for a smoother batter.
• Swirling the batters lightly keeps the brownies marbled, not mixed.
• Letting brownies cool completely makes cutting easier and cleaner.
• For extra gooeyness, I add chocolate chips both inside and on top.
• Don’t overbake; they continue to set while cooling.