Fudgy Pumpkin Brownies

If you’re craving something cozy, chocolatey, and perfectly seasonal, these Fudgy Pumpkin Brownies are 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: they come 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. 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.

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.

What You Need To Make Fudgy Pumpkin Brownies

You’ll find exact amounts in the recipe card, but here’s the lineup:

• Flour, cocoa powder, sugar, baking soda, and salt
• Pumpkin puree and pumpkin pie spice
• Avocado oil, butter, and vanilla extract
• Semisweet chocolate or chocolate chips

How To Make Fudgy Pumpkin Brownies

Preheat oven to 350°F and line a 9×13 pan with parchment.

Frequently Asked Questions

Can I use all butter instead of avocado oil?

Yes. Using all butter makes these extra rich, while all avocado oil gives a lighter flavor. The half-and-half combo balances both.

How do I know they’re done?

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.

Can I freeze these brownies?

Absolutely! Slice them, wrap tightly, and freeze for up to 2 months. Thaw at room temperature before serving.

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Fudgy Pumpkin Brownies

Fudgy Pumpkin Brownies are the ultimate fall dessert. Rich cocoa, real pumpkin puree, warm spices, and melty chocolate make these brownies irresistibly fudgy and flavorful. Perfect for cozy gatherings, potlucks, or holiday baking.

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Ingredients

  

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 1/4 cup avocado oil
• 1/4 cup unsalted butter melted and cooled
• 2 teaspoons vanilla extract
• 2 1/2 cups pumpkin puree not pumpkin pie filling
• 1 to 1 1/2 teaspoons pumpkin pie spice adjust to taste
• 1 cup roughly chopped semisweet chocolate or chocolate chips

Instructions

 

1. Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, salt, and pumpkin pie spice until evenly combined.
3. Add the avocado oil, melted butter, and vanilla extract. Stir until the mixture is just moistened and resembles damp sand.
4. Add the pumpkin puree and mix with a large spatula until the batter is thick and smooth.
5. Stir in half of the chopped chocolate.
6. Spread the batter evenly in the prepared pan (it will be thick; use a spatula to smooth the top).
7. Sprinkle the remaining chocolate over the surface.
8. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
9. Cool in the pan for at least 1 hour before cutting for maximum fudginess.

Notes

Tips for Extra Fudgy Brownies
• 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.

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