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Pumpkin Chocolate Chip Brownies

Pumpkin Chocolate Chip Brownies

These pumpkin chocolate chip brownies are rich, fudgy, and filled with sweet chocolate chips and warm pumpkin spice. Made with pumpkin puree, cocoa powder, and simple baking ingredients, this easy fall dessert is perfect for Halloween, Thanksgiving, and cozy autumn gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 10 minutes
Servings 4

Ingredients
  

Wet Ingredients

  • ½ cup unsalted butter melted
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup pumpkin puree
  • 1 teaspoon vanilla extract

Dry Ingredients

  • ¾ cup all-purpose flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt

Chocolate

  • ¾ cup semi-sweet chocolate chips

Instructions
 

  • Prepare the Baking Pan: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides. Lightly grease the parchment if needed.
  • Mix the Wet Ingredients: In a large bowl, whisk together the melted butter and granulated sugar. Add the eggs, pumpkin puree, and vanilla extract. Whisk until smooth and evenly combined.
  • Combine the Dry Ingredients: In a separate bowl, whisk together the flour, cocoa powder, pumpkin pie spice, and salt. Add the dry ingredients to the wet mixture and stir gently until just combined. Avoid overmixing.
  • Fold in the Chocolate Chips: Add the semi-sweet chocolate chips to the batter, reserving a small handful for the top if desired. Fold gently with a spatula until evenly distributed.
  • Spread the Batter: Transfer the thick batter into the prepared baking pan. Spread it evenly into the corners and sprinkle the remaining chocolate chips over the surface.
  • Bake the Brownies: Bake at 350°F (175°C) for approximately 25–32 minutes. Begin checking early. Insert a toothpick into the center away from visible chocolate chips; it should come out with moist crumbs but no wet batter. Avoid overbaking.
  • Cool and Slice: Place the pan on a wire rack and allow the brownies to cool completely, about 30 minutes or longer if needed. Lift them out using the parchment paper and slice into squares with a sharp knife.

Notes

 
  • Use plain pumpkin puree: Do not substitute pumpkin pie filling, which contains added sweeteners and spices.
  • Measure flour carefully: Too much flour can make brownies dry and cakey.
  • Avoid overmixing: Stir only until the dry ingredients are incorporated.
  • Check early: Oven temperatures vary, so start checking at 25 minutes.
  • Cool completely: Cooling helps the brownies set and makes slicing easier.
  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze individually wrapped brownies for up to 3 months for best quality.
  • Reheating: Microwave one brownie for 10–15 seconds if you prefer it warm.
 

Nutrition Facts

 
  • Calories: 300 kcal
  • Protein: 4 g
  • Total Fat: 16 g
  • Saturated Fat: 9 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Sugar: 27 g
  • Sodium: 150 mg
  • Cholesterol: 65 mg
 
Note: These are approximate values and may vary by ingredient brand and portion size.