Rich, moist, fudgy, and dense, these pumpkin brownies are a fabulous fall dessert! A delicious, easy recipe that will quickly become a dessert favorite of brownie lovers everywhere, this pumpkin brownies recipe is one your family will be asking for again and again.
This from-scratch recipe is as easy to make as a box mix and tastes much better. Made with simple ingredients commonly found at your local grocery store, this recipe is sure to become a favorite pumpkin dessert of your family, especially during the autumn and pumpkin season! Of course, there is no reason to limit yourself to pumpkin season; you can make this homemade brownie recipe any time of year.
Pumpkin Brownies Recipe
Pumpkin brownies combine pumpkin flavor with chocolate into a chocolatey pumpkin brownie form. The pumpkin version of chocolate brownies is rich and decadent and the ultimate fall dessert recipe.
These fudgy pumpkin brownies are a great lunchbox treat, wonderful at Halloween parties, as Thanksgiving dessert (they are a great fall holiday season dessert!), dessert, and wonderful snack food with milk or a cup of coffee. You will be tempted to eat the entire pan these are so good!
Tips and variations for making this pumpkin brownies recipe:
● This recipe can be baked in a 9×9 baking dish and also in a 9×13 pan. The baking time will be 35-40 minutes for the 13×9 pan, and the slices will be thinner.
● This is a bowl recipe you can stir and whisk by hand. You could probably use a hand mixer or a stand mixer (electric mixer), although I have not done so myself.
● Dark chocolate morsels or white chocolate morsels for a different, delicious flavor if you’d like to substitute them for semi-sweet chocolate chips. Or, use mini chocolate chips!
● You can use organic or inorganic canned pumpkin puree. Be sure to use a can of pumpkin puree and not pumpkin pie filling.
● If you do not have buttermilk, add a tablespoon of white vinegar to a measuring cup. Add enough milk to reach the 1 cup mark. Leave undisturbed for 5 minutes and then stir and use.
● If you do not have buttermilk, a great thing to keep on hand is powdered buttermilk that you keep – in powdered form – in your fridge and make as needed. We have this on hand all the time. You can buy it online, at your local Amish store (which is where we purchase it), or your local grocery store may carry it.
● For a change of pace, add ½ cup of finely chopped walnuts!
● If you decide to use pumpkin pie spice in this recipe, make sure it is a substitute for the cinnamon and nutmeg, not in addition to.
● How To Make Vanilla Extract
● You can frost these brownies if you like. Try this delicious Chocolate Buttercream Frosting Recipe.
● Place one sheet of parchment paper across the pan. Place the second sheet of parchment paper across the first sheet (to form an +). This will make lifting the pumpkin brownies from the pan easy!
If you like delicious brownie recipes, try one of these easy recipes:
● Golden Grahams® S’mores Brownies Recipe
● Layered Mint Chocolate Brownies Recipe
● Candy Cane Brownie Recipe
A fan of great recipes? Try one of these pumpkin desserts:
● Pumpkin Cheesecake Thumbprint Cookies Recipe
● Easy Mini Pumpkin Pies Recipe
● Pumpkin Cream Cheese Swirl Bundt Cake Recipe
Pumpkin Brownies Recipe Ingredients:
● ¾ cup All Purpose Flour
● ½ cup Cocoa Powder
● 2 teaspoon ground Cinnamon
● ¼ teaspoon ground Nutmeg
● 1 teaspoon Baking Powder
● ½ teaspoon Baking Soda
● ¼ teaspoon Salt
● ¼ cup Semi-sweet Chocolate Chips
● ¾ cup Unsalted Butter (1½ stick or 12 tablespoons)
● 1¼ cups Brown Sugar
● 1 teaspoon Vanilla Extract
● ½ cup Buttermilk
● 3 large Eggs
● 1 cup Pumpkin Puree
Pumpkin Brownies Mise en Place:
● Sifter
● 9″ x 9″ Baking Pan
● Parchment Paper
● Large Bowl
● Medium Bowl
● Whisk
● Spoon
● Measuring Cup
● Measuring Spoons
Pumpkin Brownies Recipe Directions:
1. Preheat the oven to 350°F and line a 9×9 baking pan with parchment paper.
2. Sift together flour, cocoa powder, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
3. In a large microwave-safe bowl, combine chocolate chips and butter. Microwave for 45 seconds or until the butter and the chocolate chip are melted. Stir well to ensure the mixture is lump free, smooth, and glossy.
4. Add the brown sugar and vanilla extract to the chocolate mixture and whisk it well.
5. Add the buttermilk and whisk again.
6. Add the eggs and pumpkin puree and whisk until smooth.
7. Fold in the sifted flour mixture until completely incorporated.
8. Pour the brownie batter into the prepared baking pan, spreading the pumpkin mixture evenly.
9. Bake the brownies in a preheated 350°F oven for 45 minutes.
10. Allow the brownies to cool completely before removing them from the pan.
11. Cut into 16 even pieces and serve immediately with cold milk.
12. Store leftovers in an airtight container in the fridge.
Pumpkin Brownies Recipe
Pumpkin Brownies Recipe. Rich, moist, fudgy, and dense, these pumpkin brownies are a fabulous fall dessert! A delicious, easy recipe that will quickly become a dessert favorite of brownie lovers everywhere, this pumpkin brownies recipe is one your family will be asking for again and again.
Ingredients
- ¾ cup All Purpose Flour
- ½ cup Cocoa Powder
- 2 teaspoon ground Cinnamon
- ¼ teaspoon ground Nutmeg
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Semi-sweet Chocolate Chips
- ¾ cup Unsalted Butter (1½ stick or 12 tablespoons)
- 1¼ cups Brown Sugar
- 1 teaspoon Vanilla Extract
- ½ cup Buttermilk
- 3 large Eggs
- 1 cup Pumpkin Puree
Instructions
- Preheat the oven to 350°F and line a 9x9 baking pan with parchment paper.
- Sift together flour, cocoa powder, ground cinnamon, ground nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large microwave-safe bowl, combine chocolate chips and butter. Microwave for 45 seconds or until the butter and the chocolate chip are melted. Stir well to ensure the mixture is lump free, smooth, and glossy.
- Add the brown sugar and vanilla extract to the chocolate mixture and whisk it well.
- Add the buttermilk and whisk again.
- Add the eggs and pumpkin puree and whisk until smooth.
- Fold in the sifted flour mixture until completely incorporated.
- Pour the brownie batter into the prepared baking pan, spreading the pumpkin mixture evenly.
- Bake the brownies in a preheated 350°F oven for 45 minutes.
- Allow the brownies to cool completely before removing them from the pan.
- Cut into 16 even pieces and serve immediately with cold milk.
- Store leftovers in an airtight container in the fridge.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
-
Ebros 6" Diameter Home And Kitchen Gourmet Vegetable Pumpkin Soup Or Dessert Bowl With Lid Ceramic Decor Dinnerware For Halloween Pumpkins Party Accent (1) -
Certified International Autumn Harvest Deep Bowl, 11" x 5.5", Multicolor -
STAUB Cast Iron Pumpkin Cocotte Dutch Oven, 3.5-quart, Burnt Orange, Made in France
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 199Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 137mgCarbohydrates: 24gFiber: 1gSugar: 16gProtein: 3g
Note: for exact nutritional information, consult your dietitian. All nutritional information provided is simply a guideline.
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