Decadent Chocolate Pumpkin Brownies You Need to Try

Hook: Imagine sinking your teeth into a fudgy brownie with hidden notes of pumpkin spice—heaven, right? Let’s dive in!

Why You’ll Love This Recipe

• Easy to Make: This recipe uses simple, pantry ingredients. No fancy equipment or techniques required!
• Perfect Fall Dessert: The pumpkin adds moisture and warmth, and the hint of cinnamon will definitely give you those “pumpkin spice” vibes.
• Rich and Fudgy: Soft, dense, and loaded with rich chocolate flavor, these brownies are the perfect indulgent treat.

Ingredients Breakdown

• Unsweetened Cocoa Powder: The rich base of our brownies. Use high-quality cocoa for the best flavor.
• Pumpkin Purée: Adds moisture while giving subtle sweetness and depth of flavor. Make sure it’s pure pumpkin, not pumpkin pie filling!
• Butter: Adds richness and helps create that fudgy texture. You can swap for coconut oil if you’re dairy-free.
• Brown Sugar: Provides a chewy texture and enhances the depth of sweetness.
• Chocolate Chips: Optional but highly recommended! They add an extra layer of chocolatey goodness.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, cloves, and ginger, this spice elevates the pumpkin and complements the chocolate perfectly.

Step-by-Step Instructions

Make sure you have everything prepped and ready to go. Let’s do this, one delicious step at a time!

Step 1: Preheat Oven and Prep the Pan

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper or lightly grease it. Trust me—you’ll thank yourself when the brownies lift out so easily!

Step 2: Melt the Butter and Chocolate

In a microwave-safe bowl, melt the butter with half of the chocolate chips in 30-second intervals, stirring between each, until fully melted and smooth.

Step 3: Mix the Wet Ingredients

In a large bowl, whisk together the pumpkin purée, eggs, vanilla extract, and melted butter-chocolate mixture. Blend until smooth.

Step 4: Combine the Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, sugar, brown sugar, salt, and pumpkin pie spice. Gradually fold dry ingredients into the wet mixture until just combined. Be careful not to overmix!

Step 5: Add Chocolate Chips and Bake

Fold in the remaining chocolate chips. Spread the batter evenly in your prepared baking dish and bake for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Chef’s Tips and Tricks

• Want them fudgier? Take the brownies out just before you think they’re done. Underbaking slightly will give that soft, gooey center.
• No Pumpkin Pie Spice? Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and a pinch of cloves for an easy homemade version.
• Cutting Tip: For perfect squares, let the brownies cool completely before cutting. If you’re impatient (like me!), a warm knife will make slicing easier.

Recipe Variations and Serving Suggestions

• Add Nuts: Fold in 1/2 cup of chopped walnuts or pecans for added crunch and flavor.
• Spice it Up: If you love a kick, try adding 1/4 teaspoon of cayenne powder to bring out the warmth in the chocolate.
• Serving Suggestion: Serve warm with a scoop of vanilla ice cream or drizzle with salted caramel sauce for the ultimate indulgence.

FAQs

Can I make these brownies gluten-free?

Yes! Simply substitute an all-purpose gluten-free flour blend in a 1:1 ratio.

How do I store these brownies?

Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Just pop them in the microwave for a few seconds to get that fresh-from-the-oven feel.

Can I freeze Chocolate Pumpkin Brownies?

Absolutely! Freeze them in an airtight container or bag for up to 3 months. Let them thaw on the counter or warm them up in the microwave or oven before enjoying.

Recipe Card

Ingredients:

• 1/2 cup unsweetened cocoa powder
• 1/2 cup pumpkin purée
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup brown sugar
• 1/2 cup all-purpose flour
• 1 tsp pumpkin pie spice
• 1/4 tsp salt
• 1 cup semisweet chocolate chips, divided

Instructions:

1. Preheat oven to 350°F (175°C) and prepare an 8×8-inch baking dish.
2. Melt butter and half the chocolate chips. Set aside.
3. In a large bowl, mix pumpkin, eggs, vanilla, and butter-chocolate mixture.
4. In another bowl, whisk together dry ingredients, then fold into wet ingredients.
5. Fold in remaining chocolate chips. Transfer to the prepared dish and bake for 25-30 minutes.
6. Cool before slicing and enjoy!