These pumpkin spice brownies are made from scratch with simple ingredients you might already have in your pantry! They're moist from pumpkin puree, full of warm spices, and have a perfect fudgy texture.
Pumpkin season is finally here, the best time of year! While pumpkin cookies and pumpkin pie are classics, don't overlook the magic of these pumpkin spice brownies!
They combine the rich texture of fudgy brownies with the cozy, warm flavors of pumpkin and Fall spices. And of course they have that crinkled brownie top every brownie lover adores!
If you love pumpkin spice, try pumpkin walnut bread, chocolate pumpkin cheesecake, pumpkin spice cupcakes, pumpkin molasses cookies, or pumpkin cream cheese swirl muffins!
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Why You'll Love This Recipe
- From-scratch pumpkin brownie recipe- No box mix here! These brownies are made totally from scratch and have the ultimate homemade fudgy texture chocolate lovers will adore.
- Easy to make- These brownies are made with ingredients you probably already have in your pantry! There's no separate layers, just one batter that comes together in less than 10 minutes.
- Easy to customize- Make the brownies with white chocolate chips, throw in a handful of nuts, or swirl some pumpkin cream cheese on top.
Key Ingredients
- Bittersweet chocolate- You need bittersweet chocolate or dark chocolate for these brownies so they bake up correctly. It should have at least 70% cacao, and you can use a chopped chocolate bar or chocolate chips.
- Unsalted butter- These are brownies without oil! Butter adds lots of richness to the brownies and keeps them moist.
- Granulated sugar- Sweetens the brownies and helps them retain moisture. Don't reduce the amount or the brownies will be dry.
- Brown sugar- Use light or dark brown sugar to add more moisture and a touch of molasses flavor.
- Eggs- 3 large eggs bind the ingredients together and help the brownies rise in the oven. Make sure they're room temperature.
- Pumpkin puree- Make sure to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already has spices and sugar added, and we want to add our own! The only ingredient should be pumpkin.
- All purpose flour- Brownies use less flour than you'd expect, so I highly recommend measuring it in grams with a kitchen scale. If you don't have one, just make sure to not pack it into your measuring cup as that leads to over-measuring.
- Cocoa powder- I always prefer using Dutch-processed cocoa powder for my brownie recipes. It's treated with alkali, which makes it less acidic for a deeper flavor. Regular unsweetened cocoa powder works in a pinch.
- Pumpkin pie spice- This is a blend of spices including ground cinnamon, ginger, nutmeg, cloves, and allspice. You can buy a pre-made mix at the grocery store or make your own.
- Chocolate chips- I folded semi-sweet chocolate chips into the batter, but you could use dark or white chocolate chips, chocolate chunks, or a chopped chocolate bar.
For quantities and full instructions, see the recipe card at the bottom of this post.
Substitutions and Variations
- Oil instead of butter- You can use an equal amount of canola or vegetable oil instead of butter. Olive oil brownies are also delicious.
- Add chopped nuts- Toasted and chopped pecans or walnuts pair with pumpkin perfectly! You'll need about ยฝ cup.
- Add frosting- These brownies would be delicious with buttercream frosting slathered on top! I recommend this brown butter cream cheese frosting, pumpkin spice cream cheese frosting, or chai buttercream. The icing from these maple blondies would be delicious too.
Step by Step Instructions
Step 1: Preheat the oven to 350ยฐF and line a metal 9x9 square baking pan with parchment paper. Then microwave the bittersweet chocolate and butter at 30 second increments, stirring between until melted.
Step 2: In a large bowl, beat the sugars, eggs, and vanilla extract on medium-high speed until frothy. Then mix in the pumpkin puree.
Step 3: While mixing on medium speed, stream in the chocolate mixture. Continue mixing until fully combined with no streaks of egg.
Step 4: Gradually add the flour, cocoa powder, pumpkin pie spice, and salt. Mix on low speed until no dry streaks remain, then mix in the chocolate chips.
Step 5: Pour the brownie batter into the prepared pan, spreading it evenly. Bake until a toothpick inserted in the center comes out with some moist crumbs attached.
Step 6: Let the brownies cool in the hot pan for 5-10 minutes. Transfer them to a wire rack to cool completely. Slice and enjoy!
Expert Baking Tips
- Measure the dry ingredients accurately. Brownies need less flour than you might think, and too much can make them dry. Weighing the flour and cocoa powder in grams with a kitchen scale is best, but if you're using cups, try the spoon-and-level method. Avoid packing the flour into the cup, as it can lead to dense brownies.
- Avoid overmixing the batter. Overmixing can make your brownies turn out cakey instead of fudgy. Stop mixing once most of the dry ingredients are just barely incorporated, then fold in the chocolate chips until you no longer see dry spots.
- Watch the bake time. Overbaking also leads to dry brownies. They're ready when a toothpick comes out with sticky crumbs, not wet batter. The center may still be a little jiggly, but it'll set as the brownies cool.
Storage Tips
Store leftover pumpkin spice brownies in an airtight container at room temperature for up to 5 days. You can store them in the refrigerator for up to a week, but they may dry out faster.
Frequently Asked Questions
You can try using sweet potato or butternut squash puree as a substitute, but it might slightly alter the flavor and texture.
Homemade pumpkin puree has a lot more water than canned pumpkin puree. It might make the brownies a bit too moist, so I don't recommend using it.
Once completely cool, slice the brownies and freeze in a sealed container for up to 3 months.
More Fall Recipes to Try
๐ Recipe
Pumpkin Spice Brownies (from Scratch!)
Equipment
- 1 square baking pan 8X8 or 9X9-inch
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 180 grams bittersweet chocolate
- 113 grams unsalted butter
- 200 grams granulated sugar
- 55 grams brown sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 120 grams pumpkin puree
- 94 grams all purpose flour
- 43 grams cocoa powder
- 1 tablespoon pumpkin pie spice
- ยฝ teaspoon salt
- 100 grams semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius) and grease or line a square baking pan with parchment paper. Leave about 2 inches of paper hanging over the sides and set aside.
- Melt the bittersweet chocolate and unsalted butter in the microwave in a heatproof bowl, stirring every 30 seconds until completely melted.180 grams bittersweet chocolate, 113 grams unsalted butter
- Beat the granulated sugar, brown sugar, eggs, and vanilla extract together in a large bowl with a hand mixer on medium high speed until frothy and pale yellow. Then mix in the pumpkin puree.200 grams granulated sugar, 55 grams brown sugar, 3 large eggs, 2 teaspoons vanilla extract, 120 grams pumpkin puree
- While mixing on medium speed, stream in the melted chocolate mixture. Continue mixing until well combined.
- Gradually add the flour, cocoa powder, pumpkin pie spice, and salt to the wet ingredients. Mix on low speed until there are no dry patches, then mix in the chocolate chips.94 grams all purpose flour, 43 grams cocoa powder, 1 tablespoon pumpkin pie spice, ยฝ teaspoon salt, 100 grams semi-sweet chocolate chips
- Pour the brownie batter into the prepared pan and spread it into an even layer. Bake for 30-40 minutes or until a toothpick inserted in the center comes out with a sticky layer of chocolate crumbs, but no wet batter.
- Remove the pan the oven and let cool for 5-10 minutes before transferring to a wire rack to cool completely.
- Once the brownies are completely cool, slice and enjoy!
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