Fudgy Chocolate Pumpkin Brownies
If you’re craving something cozy, chocolatey, and perfectly seasonal, this Fudgy Pumpkin Brownies recipe is the answer. They’re dense, rich, and loaded with deep cocoa flavor, while pumpkin puree and warm pumpkin pie spice give them that fall twist we all look forward to. The best part: this pumpkin brownies recipe comes together in one bowl, no mixer required, and the result is brownies that stay moist and fudgy for days.
These are not cakey brownies. They’re soft in the middle with melty pools of chocolate on top, balanced by just the right hint of spice. If you’ve never tried baking brownies with pumpkin, this is the one to start with. Bake them for a fall dessert, potluck treat, or even as an afternoon pick-me-up with coffee. Trust me, one bite and you’ll be hooked.
Why You’ll Love These Pumpkin Chocolate Brownies
- One Bowl: Everything comes together with a whisk and a spatula, no mixer needed.
- Truly Fudgy: Pumpkin puree keeps the centers dense and moist instead of cakey.
- Perfect for Fall: Pumpkin pie spice and melty chocolate make them a crowd-pleaser for potlucks and holiday baking.
Before You Get Started
- Use pure pumpkin puree (not pumpkin pie filling) so you can control the sweetness and spice.
- Line your baking pan with parchment paper for easy removal and clean slices.
- Don’t overbake. Pull them out as soon as a toothpick comes out with moist crumbs for maximum fudginess.
Pumpkin Brownie Reicpe Ingredients
You’ll find exact amounts in the recipe card, but here’s the lineup:
- Dry Ingredients: Flour, cocoa powder, sugar, baking soda, and salt.
- Pumpkin Puree: Pure pumpkin puree, not pumpkin pie filling.
- Pumpkin Pie Spice: 1 to 1 1/2 teaspoons of pumpkin pie spice.
- Fats and Flavor: Avocado oil, melted butter, and vanilla extract.
- Chocolate: Semisweet chocolate or chocolate chips, half stirred into the batter and half sprinkled on top.
How to Make Pumpkin Brownies
Step 1: Prep the Pan
Preheat oven to 350°F and line a 9×13 pan with parchment.
Step 2: Mix the Dry Ingredients
Whisk flour, sugar, cocoa, baking soda, salt, and pumpkin spice in a bowl.
Step 3: Add the Wet Ingredients
Stir in avocado oil, melted butter, and vanilla until crumbly, like damp sand.
Step 4: Add the Pumpkin
Add pumpkin puree and mix until thick and smooth.
Step 5: Add the Chocolate
Fold in half the chocolate, spread batter in the pan, and top with the rest.
Step 6: Bake and Cool
Bake for 28–32 minutes until just set. Cool at least 1 hour before slicing.
What to Serve With Pumpkin Brownies
Serve these pumpkin brownies with a dollop of homemade whipped cream or a scoop of vanilla ice cream and a hot cup of coffee. Putting together a fall dessert table? Pair them with pumpkin cheesecake cookies or browse more easy fall recipes.
Chocolate Pumpkin Brownies FAQs
Yes. Using all butter makes these extra rich, while all avocado oil gives a lighter flavor. The half-and-half combo balances both.
Check them at 28 minutes. When the center is just set and a toothpick comes out with moist crumbs, pull them out for the perfect fudgy texture.
No, stick with pure pumpkin puree. Pumpkin pie filling already has sugar and spices added, which makes the brownies too sweet and the spice hard to control.
Absolutely! Slice them, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.
Pumpkin Brownie Recipe
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and pumpkin pie spice until evenly combined.
- Add the avocado oil, melted butter, and vanilla extract. Stir until the mixture is just moistened and resembles damp sand.
- Add the pumpkin puree and mix with a large spatula until the batter is thick and smooth.
- Stir in half of the chopped chocolate.
- Spread the batter evenly in the prepared pan (it will be thick; use a spatula to smooth the top).
- Sprinkle the remaining chocolate over the surface.
- Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Cool in the pan for at least 1 hour before cutting for maximum fudginess.
Nutrition
Notes
• Don’t overbake. Check at 28 minutes and remove as soon as the center is just set.
• For even richer brownies, you can use all butter (1/2 cup) or all avocado oil (1/2 cup) if you prefer, but the half-and-half blend gives a nice texture and flavor.
• If you love spice, add a little extra cinnamon or nutmeg.
