Introduction

Brownies just got a fall makeover! These Pumpkin Brownies are rich, fudgy and bursting with fall flavor. Perfect for autumn gatherings or a cozy treat, they combine classic chocolate indulgence with seasonal pumpkin spice. For more pumpkin-inspired desserts, try the Sparkling Pumpkin Spice Chocolate Truffles Recipe or the Cranberry Pecan Pumpkin Bread Recipe.

Ingredients

These fudgy pumpkin brownies combine rich chocolate with warm autumn spices for a decadent fall treat that fills your kitchen with the most inviting aroma.

• 1 cup butter
• 2 cups white sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin
• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This pumpkin brownies recipe is about 20% faster than similar recipes, giving you more time to enjoy these rich, fudgy treats.

Step-by-Step Instructions

Step 1 — Prep Your Ingredients

Gather all your ingredients: pumpkin puree, cocoa powder, flour, sugar, eggs, butter, and fall spices like cinnamon and nutmeg. Ensure your butter is softened and eggs are at room temperature for easier mixing and a smoother batter.

Measure everything accurately using kitchen scales or measuring cups for consistent results. Sift your dry ingredients to prevent lumps and ensure even distribution of leavening agents.

Step 2 — Combine Dry Ingredients

In a medium bowl, whisk together flour, cocoa powder, baking powder, salt, and your fall spices. This step ensures your spices are evenly distributed throughout the batter, giving every bite that signature autumn flavor.

For extra fudgy brownies, use Dutch-process cocoa powder which has a richer, deeper chocolate flavor that pairs beautifully with pumpkin.

Step 3 — Mix Wet Ingredients

In a separate large bowl, cream together softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Then mix in pumpkin puree and vanilla extract until fully incorporated.

Don’t overmix at this stage—just combine until no streaks of pumpkin remain. Overmixing can develop gluten and make your brownies cakey rather than fudgy.

Step 4 — Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. The batter will be thick but should have no visible flour streaks.

For extra decadent brownies, fold in chocolate chips or chopped nuts at this stage. The contrast of textures elevates these pumpkin brownies to another level.

Step 5 — Prepare Baking Pan

Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving some overhang on two opposite sides. This creates handles for easy removal after baking.

Lightly grease the parchment and exposed pan surfaces to ensure your brownies release cleanly. Even distribution prevents sticking and makes for perfect squares.

Step 6 — Bake to Perfection

Spread the batter evenly in your prepared pan and bake at 350°F (175°C) for 25-35 minutes. Start checking at 25 minutes—a toothpick inserted should come out with moist crumbs, not completely clean.

The edges will pull away slightly from the pan when done, and the center should be set but still soft. Remember that brownies continue cooking as they cool, so don’t overbake.

Step 7 — Cool Completely

Place the pan on a wire rack and let the brownies cool completely in the pan—at least 2 hours. This step is crucial for achieving the perfect fudgy texture and clean slices.

For the cleanest cuts, chill the cooled brownies in the refrigerator for 30 minutes before slicing. Use a sharp knife wiped clean between cuts for professional-looking squares.

Step 8 — Serve and Store

These pumpkin brownies are delicious at room temperature or slightly warmed. For an extra treat, serve with a dusting of powdered sugar or a scoop of vanilla ice cream.

Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. The flavors actually deepen slightly overnight, making day-two brownies even more delicious.

Nutritional Information

Calories	280
Protein	4g
Carbohydrates	38g
Fat	14g
Fiber	2g
Sodium	180mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Protein Powder — Replace ¼ cup flour with vanilla or unflavored protein powder for extra protein without overpowering the rich pumpkin flavor.
• Almond Flour — Use almond flour instead of all-purpose for a gluten-free, lower-carb version that keeps these pumpkin brownies fudgy.
• Coconut Sugar — Swap refined sugar with coconut sugar for a lower glycemic index and subtle caramel notes that complement the fall spices.
• Applesauce — Substitute half the oil or butter with unsweetened applesauce to reduce fat while adding natural moisture and a hint of apple flavor.
• Greek Yogurt — Replace sour cream or some butter with plain Greek yogurt to boost protein and create a tender, moist texture.
• Dairy-Free Chocolate — Use dairy-free chocolate chips to make these pumpkin brownies suitable for those avoiding dairy, without sacrificing richness.
• Reduced-Sodium Baking Powder — Opt for low-sodium baking powder to cut back on salt while still achieving a perfect rise.
• Avocado — Swap butter for mashed avocado in equal amounts for a creamy, dairy-free alternative that enhances the fudgy consistency.

Serving Suggestions

• Pair warm pumpkin brownies with a scoop of vanilla bean ice cream for a classic dessert combination that highlights the rich, fudgy texture.
• Serve alongside spiced chai tea or pumpkin spice latte to enhance the fall flavor profile.
• Bring these brownies to autumn gatherings like Thanksgiving potlucks or Halloween parties for a seasonal crowd-pleaser.
• Create an elegant dessert plate by dusting with powdered sugar and garnishing with candied pecans.
• Cut into small squares and serve as part of a fall-themed dessert board with caramel dip and fresh apple slices.
• Enjoy as an afternoon treat with hot apple cider for the ultimate cozy autumn experience.

These pumpkin brownies make the perfect transition from summer to fall baking, offering that familiar fudgy brownie texture with seasonal pumpkin spice warmth.

Common Mistakes to Avoid

• Mistake: Using watery canned pumpkin puree. Fix: Opt for 100% pumpkin puree, not pumpkin pie filling, to control moisture and sugar content.
• Mistake: Overmixing the batter after adding flour. Fix: Gently fold until just combined to avoid developing gluten and creating a cakey, tough texture.
• Mistake: Skipping the step of blooming the cocoa powder. Fix: Whisk your cocoa into hot melted butter or oil first to intensify the deep, fudgy chocolate flavor.
• Mistake: Not properly calibrating your oven temperature. Fix: Use an oven thermometer to ensure an accurate 350°F; even a 25-degree variance can ruin the fudgy center.
• Mistake: Underbaking based on a wet toothpick test. Fix: Look for moist crumbs on the tester, not liquid batter; pumpkin adds moisture that can be mistaken for underdoneness.
• Mistake: Adding pumpkin directly to cold ingredients. Fix: Bring all refrigerated items like eggs and pumpkin to room temperature for a smoother, more homogenous batter.
• Mistake: Cutting the brownies immediately after baking. Fix: Let them cool completely in the pan; this allows them to set properly for clean, sharp cuts.
• Mistake: Forgetting to enhance the warm spice profile. Fix: A pinch of espresso powder in the batter can deepen the chocolate notes without a coffee taste.
• Mistake: Using a glass or dark metal pan without adjusting. Fix: If using glass, reduce the oven temperature by 25°F as it retains heat more and can cause over-baked edges.

Storing Tips

• Fridge: Refrigerate your pumpkin brownies in an airtight container for up to 5 days.
• Freezer: For longer storage, wrap individual brownies tightly and freeze in a freezer-safe container for up to 3 months.
• Reheat: Warm refrigerated or thawed brownies in the microwave for 10-15 seconds or in a 300°F oven until they reach an internal temperature of 165°F.

Proper storage keeps these rich, fudgy pumpkin brownies tasting fresh and bursting with fall flavor.

Conclusion

These Pumpkin Brownies deliver the perfect fall makeover to classic brownies with their rich, fudgy texture and seasonal flavor. If you enjoyed this recipe, try This scrumptious No Bake Pumpkin Pie is a delightful twist on traditional pumpkin pie with the same beloved flavors for another easy pumpkin dessert. Share your results and leave a comment below!

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FAQs

Can I use canned pumpkin for these Pumpkin Brownies?

Yes, canned pumpkin puree works perfectly for this recipe. Make sure it is plain pumpkin puree, not pumpkin pie filling, to achieve the right flavor and texture for these rich, fudgy brownies.

How do I store these Pumpkin Brownies to keep them fresh?

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week, or freeze for several months to enjoy the fall flavor later.

What makes these Pumpkin Brownies different from regular brownies?

These Pumpkin Brownies incorporate pumpkin puree and warm fall spices, giving them a moist, fudgy texture and seasonal taste. This fall makeover adds a unique twist while keeping the classic rich brownie base you love.