Delicious pumpkin brownies combine the fudgy richness of classic chocolate brownies with the warm, spiced sweetness of pumpkin for a dessert that captures the essence of autumn in every bite. These moist, decadent squares offer the perfect balance between chocolate indulgence and seasonal pumpkin flavor, creating a treat that’s neither too heavy nor too light. Unlike traditional brownies that can sometimes be overly dense, the addition of pumpkin puree creates an incredibly tender texture while adding natural sweetness and beautiful color. Perfect for Halloween parties, Thanksgiving gatherings, or any time you want to celebrate fall flavors, these pumpkin brownies deliver bakery-quality results that will have everyone asking for the recipe and coming back for seconds.
Serves: 12-16 people
Prep Time: 20 minutes
Baking Time: 35 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, melted
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- ¾ cup semi-sweet chocolate chips
- ½ cup chopped walnuts (optional)
- Powdered sugar for dusting
Preparing Your Baking Setup
Preheat your oven to 350°F and position the rack in the center position for even baking. Line a 9×13 inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later. Lightly grease the parchment paper with butter or cooking spray to ensure the brownies won’t stick. This preparation step is crucial for achieving clean, professional-looking brownies that come out of the pan perfectly.
Creating the Dry Ingredient Mixture
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and cloves until well combined and no lumps remain. The spice blend should smell warm and aromatic, with the cocoa providing rich chocolate notes. Set this dry mixture aside, as it will be incorporated later to avoid overmixing the batter.
Mixing the Wet Ingredients
In a large mixing bowl, combine the melted butter with both granulated and brown sugars, whisking until the mixture is smooth and well blended. The brown sugar adds moisture and a deeper flavor profile that complements the pumpkin beautifully. Add the eggs one at a time, beating well after each addition to ensure proper incorporation. Stir in the pumpkin puree and vanilla extract, mixing until the batter is completely smooth and uniform in color.
Combining Wet and Dry Ingredients
Add the flour and spice mixture to the pumpkin mixture in two additions, stirring gently with a wooden spoon or rubber spatula just until the ingredients are combined. Avoid overmixing, which can result in tough, dense brownies. The batter should be thick but spreadable, with a beautiful orange-brown color from the combination of pumpkin and cocoa.
Adding the Final Touches
Fold in the chocolate chips and chopped walnuts (if using) with gentle movements to distribute them evenly throughout the batter. The chocolate chips will create pockets of rich chocolate flavor, while the nuts add a delightful crunch that contrasts beautifully with the soft brownie texture.
Baking to Perfection
Pour the batter into the prepared pan, spreading it evenly with an offset spatula to ensure uniform thickness. Bake for 32-35 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. The top should look set but not dry, and the edges should just begin to pull away from the sides of the pan. Avoid overbaking, as this will result in dry brownies.
Cooling and Serving
Allow the brownies to cool completely in the pan for at least 1 hour before cutting. This cooling time is essential for achieving clean cuts and the proper fudgy texture. Once cooled, lift the brownies out of the pan using the parchment paper overhang and transfer to a cutting board. Cut into squares using a sharp knife, wiping the blade clean between cuts for the neatest appearance. Dust lightly with powdered sugar before serving for an elegant finishing touch.
Nutritional Information
Each brownie contains approximately 185-205 calories, making them a reasonable treat option. The dessert provides about 3-4 grams of protein, 28-32 grams of carbohydrates primarily from sugars and flour, and 8-10 grams of fat from butter and chocolate chips. The pumpkin adds fiber and natural sweetness while keeping the overall calorie count lower than traditional all-chocolate brownies.
Health Benefits
These pumpkin brownies offer several nutritional advantages over regular brownies. Pumpkin puree is rich in beta-carotene, which the body converts to vitamin A for healthy vision, immune function, and skin health. One serving provides about 35% of daily vitamin A needs. Pumpkin also contains fiber for digestive health, potassium for heart function, and vitamin C for immune support. The warm spices like cinnamon and nutmeg provide antioxidants and may help regulate blood sugar levels. The cocoa powder contributes flavonoids, which have heart-healthy properties, while the eggs provide complete protein and choline for brain health.
Tips for the Best Results
Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sweeteners that can throw off the recipe balance. Make sure your butter is melted but not hot when mixing to prevent the eggs from cooking. Store the brownies covered at room temperature for up to 4 days or freeze for up to 3 months. For extra indulgence, try adding a cream cheese swirl by mixing 4 ounces of softened cream cheese with 1/4 cup sugar and 1 egg, then dolloping over the batter and swirling with a knife before baking. These brownies actually taste better the day after baking, as the flavors have time to develop and meld together.
