Description

These Pumpkin Brownies combine the rich, chocolatey goodness of classic brownies with the warm, cozy flavors of fall spices and pumpkin puree. Perfect as an autumn treat, this recipe yields moist, fudgy brownies with a subtle hint of cinnamon, nutmeg, and cloves, enhanced by semi-sweet chocolate chips and optional nuts for added texture.

Ingredients

Scale

Wet Ingredients

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
½ cup packed light brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup pumpkin puree (not pumpkin pie filling)

Dry Ingredients

1 ½ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt

Add-ins

1 cup semi-sweet chocolate chips
Optional: ½ cup chopped walnuts or pecans

Instructions

Cream the Butter and Sugars: In a large bowl, use an electric mixer to cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl to ensure even mixing.
Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
Incorporate the Pumpkin Puree: Add the pumpkin puree to the mixture and blend well until fully combined.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until evenly mixed.
Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredient mixture to the wet mixture, mixing on low speed just until combined. Avoid overmixing to keep the brownies tender.
Fold in Chocolate Chips and Nuts: Gently fold in the semi-sweet chocolate chips and chopped walnuts or pecans if using, distributing them evenly throughout the batter.
Preheat Oven and Prepare Baking Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper to prevent sticking.
Pour Batter into Pan: Pour the brownie batter into the prepared pan and spread it evenly with a spatula to ensure uniform thickness.
Bake: Place the pan in the oven and bake for 25-30 minutes. Test doneness by inserting a toothpick into the center; it should come out with moist crumbs but not wet batter. Avoid overbaking to keep them fudgy.
Cool Completely: Allow the brownies to cool entirely in the pan before cutting into squares to let them set and prevent crumbling.

Notes

Use pumpkin puree, not pumpkin pie filling, for best texture and flavor.
To make the brownies nut-free, simply omit the nuts.
For a more intense chocolate flavor, use high-quality cocoa powder and semi-sweet chocolate chips.
Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
These brownies can be frozen for up to 3 months; thaw before serving.

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin brownies, fall dessert, chocolate pumpkin brownies, autumn dessert, spiced brownies, pumpkin puree brownie