Pumpkin Brownies

These Pumpkin Brownies feature the best of autumn flavors in one amazingly sweet treat! Made of pumpkin puree, fall spices, and chocolate chips, they are deliciously moist, soft, and easy to make. So if you need a reason to have even more pumpkin flavor in your life, make these pumpkin bars to nibble on anytime the craving hits!

After making a batch of my classic Pecan Pie Brownies, I cannot help but take advantage of the pumpkin season and make these fudgy pumpkin brownies, too! This recipe does not make use of a box of brownie mix. It is made entirely from scratch and uses pumpkin puree as the base of the batter instead of cocoa powder. But don’t worry, you will not be missing out on the chocolate! You can sneak in as many chocolate chips as you want- and no one can stop you! These pumpkin-infused, warm-spiced, chocolate sprinkled squares are indeed the ultimate fall dessert recipe! Pumpkin Oatmeal Cookies with Brown Butter are also a really great recipe for fall time, the nutty aroma of brown butter paired with warm pumpkin is to die for!

Why This Recipe Works?

The pumpkin mixture is done in just 15 minutes. Get everything together with just a few mixing and stirring, then leave the rest of the work to your oven.
This simple pumpkin brownies recipe requires only a few baking staples and common fall spices and ingredients.
Using pumpkin puree gives your classic brownie recipe a healthier spin and makes them extra moist and tender!
You can customize these homemade brownies to whatever takes your fancy. You can add more texture, double up on the chocolate and pumpkin flavor or swap the ingredients to fit any diet!

Ingredients Needed

Salted butter
Brown sugar
Egg
Pumpkin puree
Vanilla extract
Flour
Baking powder
Cinnamon
Ginger
Nutmeg
Salt
Chocolate chips

Kitchen Tools You’ll Need

9X13 inch pan
Mixing bowls

Make the Healthy Pumpkin Brownies

Preparations:

Preheat the oven to 350 degrees.
Spray a 9X13 inch pan with non-stick spray.
Let the butter soften at room temperature.

Steps:

Whisk the butter and sugar first, then add the eggs, pumpkin puree, and vanilla into the bowl and mix until smooth.
Add flour, baking powder, cinnamon, ginger, nutmeg, and salt in a separate bowl and stir well.
Add the dry mixture to the pumpkin batter and mix until well incorporated. Fold in the chocolate chips.
Pour the mixture into the prepared baking pan and bake for 30 minutes.

Tips when Making Pumpkin Brownies

Do not skip coating your baking pan with non-stick spray. This will make it easier for you to take the pumpkin brownies out in one piece. You can also line it with parchment paper.
The batter is VERY thick, so use a rubber spatula to spread it into an even layer in the pan and make sure it’s level before baking.
Baking time may vary depending on what size of pan you will use and the type of oven you have. Make the adjustments as necessary. If you are using a smaller square pan, you will need to add more minutes for it to thoroughly bake.
Check for doneness by sticking a toothpick right on the center. If it comes out neat, then your brownie is ready for cooling.
Make sure to let it cool down completely in a wire rack before slicing it into small squares.

Variations

Don’t hesitate to make this homemade brownie recipe your own by making a few changes! Here are some recommendations:

Make it nutty and add more texture! I would recommend a half cup of chopped nuts walnuts would be especially great! But you’re welcome to experiment with other types like pecans, almonds, and macadamia.
Make it more chocolatey by sprinkling more chocolate chips on top before baking. You can also make it fun by adding M&Ms or candied nuts or seeds instead.
Do a chocolate pumpkin brownies version. Use a boxed brownie mix batter as a base layer and add half of the pumpkin batter from this recipe on top, then bake. Yum!
Turn these goodies into vegan pumpkin brownies by swapping the eggs with flax egg or applesauce. Don’t forget to use vegan butter too.
Make it gluten-free by using a gluten-free flour brand instead of plain or all-purpose flour. Follow the exact measurement.

FAQs for Pumpkin Brownies

Can I use white sugar instead of brown?

Yes, I like the slightly more caramel flavor that brown sugar adds to this. But you are welcome to substitute the same amount of white sugar and it will still be delicious!

Can I use pumpkin pie mix instead of pure pumpkin puree?

Yes, since pumpkin pie filling already has spices mixed in, just leave out the cinnamon, ginger, and nutmeg.

Can I use pumpkin spice in this pumpkin brownie recipe?

Sure, you can! Use 2 teaspoons of pumpkin pie spice in place of the cinnamon, ginger, and nutmeg.

Can I use dark chocolate chips instead?

No problem! You can also use peanut butter chips or white chocolate chips.

Could I make this in a smaller pan?

If you would like to use a smaller square baking pan (for example a 9X9 inch or 8X8 inch), I would recommend halving the recipe.

Storage Instructions

These healthy brownies will keep for three to four days at room temperature, or up to a week in the fridge. Make sure to keep them in an airtight container to keep them from drying out. If you’d like to store them longer, they will keep in the freezer for up to three months.

If you’ve tried these PUMPKIN BROWNIES or any other recipe on my site, let me know in the comment section how they turned out. We love hearing from you! You can also follow along with me on FACEBOOK AND INSTAGRAM to see more colorful recipes!