Easy Homemade Pumpkin Brownies
These easy homemade pumpkin brownies are a fudgy, warmly spiced fall treat that brings together the rich depth of chocolate and the earthy sweetness of pumpkin in one irresistible square. Made in a single bowl with simple pantry staples, they come together in under an hour and stay incredibly moist for days thanks to the pumpkin puree. Perfect for Thanksgiving gatherings, Halloween parties, or any cozy autumn afternoon.
Equipment
- 8x8 inch square baking pan A 9x9 inch pan can also be used; brownies will be slightly thinner
- Large mixing bowl For combining wet ingredients and final batter
- Medium mixing bowl For whisking dry ingredients separately
- Whisk
- Rubber spatula or wooden spoon For folding batter without overmixing
- Measuring cups
- Measuring spoons
- Parchment paper Cut with overhang on two sides to act as lifting handles
- Cooling rack
- Toothpick or cake tester For doneness check
Ingredients
- 1 cup granulated sugar 200g
- ½ cup unsalted butter 115g, melted and slightly cooled
- 2 large eggs room temperature preferred
- 1 tsp pure vanilla extract
- 1 cup pure pumpkin puree 245g; use 100% pure pumpkin, not pumpkin pie filling
- ¾ cup all-purpose flour 95g; spooned and leveled
- ½ cup unsweetened cocoa powder 45g
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- ½ tsp baking powder
- ¼ tsp salt
Optional Add-Ins
- ½ cup semi-sweet chocolate chips 85g; plus extra for topping if desired
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides, and lightly grease any exposed pan edges.
- Melt the ½ cup of unsalted butter in a microwave-safe bowl in 30-second intervals, stirring between each, then allow it to cool for 3-5 minutes before proceeding.
- In a large bowl, whisk the cooled melted butter with the granulated sugar until slightly lightened, then add the eggs one at a time, followed by the vanilla extract and pumpkin puree, whisking until completely smooth.
- In a separate medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, cinnamon, baking powder, and salt until evenly combined with no cocoa clumps remaining.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula just until no streaks of flour remain, then fold in the chocolate chips if using. Do not overmix.
- Scrape the batter into the prepared pan and spread it into an even layer reaching all four corners. Sprinkle extra chocolate chips on top if desired.
- Bake on the center rack for 28-32 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter). The edges should look set and slightly pulled away from the pan.
- Set the pan on a wire rack and cool for at least 20-30 minutes before lifting out using the parchment handles, then cool completely (about 1 hour total) before slicing into 16 squares with a clean sharp knife.
Notes
- Don't overbake: Pull the brownies when the toothpick shows a few moist crumbs — this is the key to a fudgy (not cakey) texture.
- Use pure pumpkin puree: Never substitute pumpkin pie filling; it contains added sugar and spices that will throw off the recipe balance.
- Measure flour correctly: Spoon flour into the measuring cup and level off with a straight edge to avoid dense, dry brownies.
- Room temperature eggs: They incorporate more evenly into the batter and help create a smoother texture.
- Blot wet pumpkin: If your pumpkin puree seems very watery, blot it briefly on paper towels to absorb excess moisture before adding it to the batter.
- Cream cheese swirl variation: Beat 4 oz softened cream cheese with 2 tablespoons sugar and 1 egg yolk, drop spoonfuls over the batter, and swirl with a toothpick before baking.
- Make ahead: These brownies taste even better the next day as the flavors meld — bake a day in advance and store in an airtight container.
- Storage: Keep at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
- Freezing: Wrap individual squares in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature for 1-2 hours.
- Gluten-free option: Substitute a 1:1 gluten-free baking flour blend in equal measure for the all-purpose flour.
Nutrition
Serving: 1BrownieCalories: 165kcalCarbohydrates: 24gProtein: 2.5gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1.9gCholesterol: 42mgSodium: 70mgPotassium: 120mgFiber: 1.5gSugar: 16gVitamin A: 45IUVitamin C: 2mgCalcium: 3mgIron: 8mg
Tried this recipe?Let us know how it was!