Rich Pumpkin Brownies Recipe: Fudgy Fall Treat (Print Version)

Craving a fudgy Pumpkin Brownies Recipe? This comforting fall dessert brings together rich chocolate and warm spices. Easy, delicious, and so satisfying!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Brownies Base

01 - 1/2 cup (113g) unsalted butter, melted
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (100g) light brown sugar, packed
04 - 2 large eggs, room temperature
05 - 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
06 - 1 tsp vanilla extract

→ Dry Ingredients & Chocolate

07 - 1 cup (120g) all-purpose flour
08 - 1/2 cup (45g) unsweetened cocoa powder
09 - 1/2 tsp baking powder
10 - 1/2 tsp salt
11 - 1 tsp pumpkin pie spice
12 - 1 cup (170g) semi-sweet chocolate chips

→ Optional Finishing Touches

13 - Powdered sugar, for dusting
14 - Flaky sea salt, for sprinkling

# Instructions:

01 - First things first, get that oven preheating to 350°F (175°C). Then, grab a 9x13 inch baking pan. I like to line mine with parchment paper, leaving an overhang on the sides. This makes lifting the whole slab of Pumpkin Brownies out so much easier later, and trust me, it prevents those frustrating stuck-to-the-pan moments I've definitely had more than once!
02 - In a large microwave-safe bowl, or over a double boiler, melt your unsalted butter. Once it’s mostly melted, stir in both the granulated sugar and light brown sugar. Mix until it’s smooth and the sugars are dissolving. It should look glossy and smell wonderfully sweet. This step is crucial for that fudgy texture, so don't rush it!
03 - Now, whisk in the eggs, one at a time, until they're fully incorporated. Then, add the pumpkin puree and vanilla extract. Whisk it all together until it’s beautifully smooth and a lovely orange hue. This is where you really start to smell that amazing pumpkin aroma mingling with the sweet vanilla – it’s a good sign!
04 - In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, salt, and pumpkin pie spice. Give it a good whisk to make sure everything is evenly distributed. I always make sure there are no lumps of cocoa powder; nobody wants a dry patch in their fudgy Pumpkin Brownies.
05 - Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix! Overmixing is my biggest brownie blunder, resulting in cakey, not fudgy, brownies. Then, fold in those glorious semi-sweet chocolate chips. Don't be shy!
06 - Pour the batter into your prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs, but not wet batter. The edges should be set, but the center still looks a little soft. That’s how you get that perfect fudgy texture for your Pumpkin Brownies Recipe! Let them cool completely before cutting – this is the hardest part, I swear.

# Notes:

01 - Don't overmix the batter; it makes for tougher brownies, and trust me, I've learned that the hard way!
02 - These Pumpkin Brownies keep beautifully in an airtight container at room temp for up to 3 days, or fridge for a week.
03 - No pumpkin puree? Sweet potato puree works in a pinch, though the flavor profile shifts a bit.
04 - A dusting of powdered sugar just before serving makes these fudgy Pumpkin Brownies feel extra special.

# Tools You'll Need:

01 - 9x13 inch baking pan
02 - large mixing bowls
03 - whisk
04 - spatula
05 - parchment paper

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 45g
Protein: 4g

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