Easy Chocolate Pumpkin Brownies

Close-up of pumpkin brownies, each cut into square pieces.

Author: Jessica Haggard

This from-scratch pumpkin brownies recipe is fuss-free and comes together in less than an hour. Simply make the batter and pop it in the oven - the brownies will come out perfectly-baked with crispy, crackly edges and a perfectly soft and fudgy center. The blend of smooth pumpkin puree, rich chocolate, and warm fall spices makes the ultimate fall treat!

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Prep Time 10

Cook Time 40

Total Time 50

Course Dessert

Cuisine American

Servings brownies

Calories 381 kcal

Ingredients

1 cup all purpose flour
¾ cup chocolate chips semi-sweet
¼ cup cocoa powder
2 teaspoons pumpkin pie spice
½ teaspoon baking powder
½ teaspoon salt
½ cup butter melted
1 ½ cups sugar
3 large eggs
½ cup pumpkin puree
1 teaspoon vanilla extract

Instructions

Preheat the oven to 350 °F. Grease an 8x8-inch baking dish.
In a medium bowl, mix the dry ingredients: flour, chocolate chips, cocoa powder, pumpkin pie spice, baking powder, and salt.
In a second bowl, cream the butter and sugar. Mix in the eggs one at a time. Fold in the pumpkin puree and vanilla extract.
Add the wet to the dry bowl and stir well to combine.
Transfer to the prepared baking dish and bake for 40-45 minutes, until a cake tester or toothpick inserted in the center comes out clean.

Video

Notes

Stir the dry and wet ingredients just until combined. Overmixing can make the brownies dense and tough, rather than fudgy.

Adjust the amount of pumpkin pie spice according to your preference or add other spices of your choice.

Add your favorite toppings like whipped cream, cream cheese frosting, powdered sugar, chocolate or caramel drizzle, or mini marshmallows.

Allow at least 15 minutes for the brownies to cool and set before cutting and serving. If you can make clean slices, that means they’re ready.

Serve: Enjoy plain or serve with a scoop of vanilla ice cream as a snack or your choice of toppings for dessert. Enjoy for breakfast crumbled on top of some Greek yogurt.

Store: Transfer pumpkin brownies into an airtight container and store at room temperature for up to 3 days, in the fridge for up to 1 week, or the freezer for up to 1 month. Thaw frozen brownies at room temperature before serving.

Nutrition

Serving: 1brownieCalories: 381kcalCarbohydrates: 56gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 89mgSodium: 260mgPotassium: 152mgFiber: 2gSugar: 43gVitamin A: 2525IUVitamin C: 1mgCalcium: 48mgIron: 2mg

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