Easy Pumpkin Brownies Fall Dessert Recipe
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These Pumpkin Chocolate Chip Brownies are the perfect way to celebrate the fall season. Easy to make and filled with fantastic flavor, they’re great for Halloween parties, Thanksgiving dessert tables, or simply as a sweet afternoon snack.
There’s something about fall baking that feels instantly cozy and comforting. I don’t know if it’s the chill in the air tempered by the heat of the oven or the smell of our favorite fall spices filling the house, but this is definitely my baking season.
These Chocolate and Pumpkin Brownies feature all the flavors of fall spices in a dessert that is festive enough for Halloween parties and holiday dessert tables, but still easy and quick enough to whip up on a weeknight.
Why Try This Pumpkin Brownies Recipe
- Delicious – These fudgy brownies are a fantastic combination of pumpkin and chocolate in a great fall dessert.
- Easy Recipe – This pumpkin brownie recipe comes together quickly with simple ingredients and steps for an easy dessert treat.
- Festive – These look so festive on a fall or Halloween themed dessert table.
- Easy to make ahead – This recipe is freezer-friendly and great to make ahead of time.
Chocolate Pumpkin Brownie Ingredients
This recipe only calls for simple ingredients. Make sure your spices are fresh to get the very best flavor.
- Semi sweet or dark chocolate chips – divided for the batter and for topping
- Unsalted butter – consider decreasing the amount of salt if using salted butter
- All purpose flour – use a trusted GF substitute if needed
- Baking powder – not baking soda
- Salt
- Sugar
- Eggs – at room temperature
- Pumpkin puree – not pumpkin pie filling, you just want straight pumpkin
- Oil
- Cinnamon
- Pumpkin Pie Spice – I highly recommend using a homemade pumpkin spice for its freshness, but you can also use store bought. Just don’t use the one you bought 3 years ago.
Equipment Needed To Make
- Mixer
- Baking dish
- Saucepan
- 3 medium bowls
- Butter knife
- Parchment paper
Substitutions & Alterations
- In place of chocolate chips you can sub white chocolate chips, cinnamon chips, peanut butter chips, or caramel bits.
- You can add crushed walnuts or pecans to the batter.
- Sub regular flour with a trusted gluten free flour if needed.
- Sprinkle a pinch of flaky sea salt and/or roasted and salted pepitas on top in the last few minutes or just after baking to balance the sweetness.
How to Make Pumpkin Brownies
Step by Step Instructions overview – Full recipe in recipe card below.
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Step 1 – Melt butter and chocolate chips, set aside
Step 2 – In a mixing bowl, blend sugar and eggs.
Step 3 – Add dry ingredients and separate the batter into two bowls
Step 4 – In a third bowl, combine pureed pumpkin, oil, cinnamon and pumpkin spice. Add this pumpkin mixture to one of the two batter bowls.
Step 5 – Add the cooled chocolate mixture to the other bowl of batter.
Step 6 – Alternate scoops of the chocolate batter and the pumpkin batter to the prepared pan.
Step 7 – Swirl the mixture with a butter knife.
Step 8 – Sprinkle with the additional chocolate chip and bake. Let cool, slice, and serve.
Raquel’s Time Saving Tips & Tricks
- Line the pan with parchment for easier removal and easier clean up.
- Melt the butter and chocolate chips in the microwave, but do it gradually so you don’t burn the chocolate.
- Use room temp eggs for better binding in the batter.
- Chill the brownies before slicing for neater squares, or slice into rectangles for pumpkin chocolate chip dessert bars.
- Store leftover brownies in an airtight container for 2-3 days.
- Bake a batch ahead of time, slice into squares, and freeze. You’ll have ready-to-go fall treats that just need a quick thaw.
What to Serve with Pumpkin Chocolate Chip Brownies
These chocolate pumpkin brownies go great with a Pumpkin Spice Latte or big mug of my Homemade Hot Chocolate.
How to Store Brownies
Store leftover brownies in an airtight container at room temperature for 2-3 days. You can stretch this to 5 days in the refrigerator, but let chilled brownies relax at room temp for a few minutes to loosen them up a little. Or zap them in a microwave for 5-10 seconds!
You can also freeze these for up to 3 months. I like to slice the brownies after cooling and slip a square of parchment paper in between before storing in a freezer safe storage bag. That way you can just grab what you want without having to thaw the whole batch!
More Chocolate and Pumpkin Dessert Recipes
- Pumpkin Bread with Chocolate Frosting
- Pumpkin Chocolate Chip Cookies
- Pumpkin Chocolate Chip Muffins
- Pumpkin White Chocolate Chip Cookies
Pumpkin Brownies
Ingredients
- ¾ cup semi sweet or dark chocolate chips
- ½ cup unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups sugar
- 4 eggs
- 1 ¼ cups pumpkin puree not pumpkin pie filling
- ½ cup oil
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ c chocolate chips to decorate
Instructions
- Preheat the oven to 350 degrees. Line and spray a 9×9 baking dish, set aside.
- In a small saucepan, combine the chocolate chips and butter. Heat over low heat and stir occasionally until completely melted and smooth. Set aside and allow to cool slightly.
- In the bowl of a stand mixer, combine the sugar and eggs and mix until combined.
- Add in the flour, baking powder and salt. Stir just until combined.
- Divide the batter equally between two bowls. Set aside.
- In another bowl, combine the pumpkin, oil, cinnamon and pumpkin pie spice. Whisk to combine.
- Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other bowl of batter. Stir each very well.
- Take turns adding dollops of the chocolate batter and the pumpkin batter to the prepared pan. Once all the batter has been divvied up, use a knife to swirl the mixture together for a more aesthetic look. Sprinkle with the additional chocolate chips.
- Bake in the preheated oven for 40-45 minutes.
- Remove from the oven and allow to cool.
Nutrition
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These were chocolate pumpkin goodness!