Pumpkin Brownies Recipe

Pumpkin brownies stacked up with the a bite out of the top brownie.

5 from 1 vote

These rich homemade Pumpkin Brownies are soft, moist, and bursting with pumpkin spice flavor. These family favorite brownies have a wonderful texture that is not too cakey and not too fudgy.

Prep Time15

Cook Time25

Cooling time:3

Total Time3 40

Course: Dessert

Cuisine: American

Servings: makes 9-12 servings

Calories: 601kcal

Author: Lyuba Brooke

Ingredients

12 Tbsp unsalted butter
8 oz semi-sweet chocolate chips
1¼ cups brown sugar
1 tsp pure vanilla extract
3 eggs
1 cup pumpkin puree
1 cup all purpose flour
3 Tbsp cocoa powder
1 1/2 Tbsp pumpkin pie spice
½ tsp baking soda
1/4 tsp salt
1 cup semi-sweet chocolate chips

US Customary - Metric

Instructions

Preheat oven to 350℉ degrees and line a metal 9x13 baking dish with parchment paper up the sides as well.
In a small saucepan, over medium-low heat, melt butter, and then add chocolate chips, and brown sugar. Keep stirring with a silicone-covered whisk until melted and smooth. Stir in vanilla extract and take off heat.
Transfer the mixture into a large mixing bowl and whisk slowly and let it cool for a couple of minutes.
Once cooled, whisk in eggs until combined and smooth.
Whisk in pumpkin puree just until combined. Sift in flour, cocoa powder, pumpkin pie spice, baking soda, and salt. Whisk until all smooth and all incorporated.
Fold in chocolate chips until evenly incorporated.
Pour mixture into the baking dish, spreading evenly. Gently tap on the counter a couple of times to make sure it’s spread evenly. Bake for 25-27 minutes.
Once baked, give them an hour or two to cool to room temperature, then cover and refrigerate for 2-4 hours before cutting.

Notes

TIPS:

Choose which chocolate chips you prefer best! You can choose between milk chocolate, semi-sweet chocolate, and dark chocolate chips. Make sure to use regular and not mini.
Don’t overmix the batter! Make sure to whisk just until ingredients are incorporated and smooth. Don’t mix too much or whip, that will introduce too much air in your batter and result in more caky brownies.
If you want brownies to be a little more fudgy than cakey, don’t bake them all the way. My recipe is geared towards to more fudgy result so bake them for about 25 minutes. If you want more cakey, bake them extra 5-7 minutes.
Cool brownies first! Cool brownies to room temperature and then refrigerate BEFORE cutting! This will give them time to set and give you the best texture that’s more fudgy.
Store in the refrigerator, in an air-tight container, for up to 5 days.

Nutrition