Name: Pumpkin Brownies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup canned pumpkin puree; 1/2 cup sugar; 1/4 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/4 cup cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup chocolate chips (optional)

These rich and fudgy brownies are infused with warm pumpkin and fall spices, creating the perfect treat for pumpkin lovers. I love how this recipe combines the decadence of chocolate with the cozy flavors of pumpkin and spices, making it an ideal dessert for the cooler months or any time I’m craving something comforting and delicious.

Ingredients

1/2 cup canned pumpkin puree

1/2 cup sugar

1/4 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1/2 cup all-purpose flour

1/4 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 cup chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C). Grease or line an 8×8-inch baking pan with parchment paper.

In a large mixing bowl, combine pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract. Whisk until smooth.

In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and ginger.

Gradually fold the dry ingredients into the wet ingredients, stirring until fully combined.

If I’m using chocolate chips, I fold them in now for extra indulgence.

Pour the batter into the prepared pan and spread it evenly.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the brownies cool in the pan before cutting into squares and serving.

Servings and timing

This recipe makes about 9 servings.

Prep time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Variations

I sometimes like to switch things up by adding chopped nuts like walnuts or pecans for extra crunch. Using dark chocolate chips instead of regular ones gives a richer taste, and swapping vegetable oil for melted butter can make the brownies a bit more decadent. For a dairy-free option, I use coconut oil and make sure the chocolate chips are vegan. Another idea is to sprinkle a little sea salt on top before baking for a sweet and salty contrast.

Storage/reheating

I keep these brownies in an airtight container at room temperature for up to 3 days, though they’re usually gone before then! For longer storage, I freeze them for up to 2 months, wrapping each piece individually to keep them fresh. When I want to reheat, I warm a brownie in the microwave for about 15 seconds to bring back that soft, fudgy texture.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

I recommend using canned pumpkin puree because it has the right moisture content and consistency. If I use fresh pumpkin, I cook and puree it first, then drain any excess water to avoid affecting the brownie texture.

Are these brownies gluten-free?

No, this recipe uses all-purpose flour. However, I have successfully substituted a gluten-free flour blend in the same amount for a gluten-free version.

Can I make this recipe vegan?

To make it vegan, I replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use vegan chocolate chips and oil. It works well but may be slightly less fudgy.

What if I don’t have all the spices?

If I’m short on some spices, cinnamon alone still adds a lovely flavor. The other spices enhance the warmth but aren’t absolutely necessary.

How do I know when the brownies are done baking?

I rely on the toothpick test — when a toothpick inserted near the center comes out with just a few moist crumbs but no wet batter, the brownies are perfectly baked.

Conclusion

I find these pumpkin brownies to be a delightful treat that marries the best of chocolate and pumpkin in a way that feels both indulgent and comforting. They’re easy to make, full of flavor, and perfect for sharing with friends or enjoying solo with a cup of tea. Whether it’s fall or any other time of year, I’m always happy to whip up a batch for a cozy dessert fix.