PUMPKIN BROWNIES: FALL PERFECTION

I have such fond memories of fall baking, especially the year my daughter decided she was going to be a “professional baker” at age six! She insisted on adding pumpkin to everything. While some experiments were… less successful, our attempts at pumpkin brownies were a resounding success. We tweaked and tested until we landed on the perfect balance of chocolatey richness and pumpkin spice warmth. Today, I’m sharing all my secrets for the most amazing Easy Pumpkin Brownies you’ll ever make!

The Magic of Easy Pumpkin Brownies

Okay, friends, let’s talk about brownies. And not just any brownies – we’re diving headfirst into the world of Easy Pumpkin Brownies. Why pumpkin brownies, you ask? Because they’re the perfect marriage of cozy fall flavors and decadent chocolatey goodness! Seriously, what’s not to love? They’re fudgy, moist, packed with pumpkin spice, and ridiculously easy to make. Trust me, even if you’re a baking novice, you can totally nail this recipe.

I know, I know, you might be thinking, “Pumpkin in brownies? Does that even work?” And to that, I say, “Absolutely!” The pumpkin adds moisture and a subtle sweetness that complements the chocolate perfectly. Plus, the pumpkin spice blend elevates the flavor profile to a whole new level. These aren’t your average brownies; they’re a fall flavor explosion in every bite!

But the best part? They’re SO simple. We’re talking minimal ingredients, minimal effort, and maximum flavor. So, ditch the boxed mix (for today at least!) and let’s get baking!

Why You’ll Love This Recipe

• Ridiculously Easy: Seriously, this recipe is almost foolproof.
• Fudgy and Moist: The pumpkin keeps these brownies incredibly moist and fudgy.
• Perfectly Spiced: The pumpkin spice blend adds warmth and depth of flavor.
• Chocolatey Goodness: Because, let’s be honest, what’s life without chocolate?
• Impressive Yet Simple: These brownies are perfect for potlucks, holiday gatherings, or just a cozy night in.

What You’ll Need: Gathering Your Ingredients

Before we get started, let’s gather all the necessary ingredients. This will make the baking process smoother and more enjoyable. Don’t worry, most of these are pantry staples!

• All-Purpose Flour: The base of our brownies.
• Unsweetened Cocoa Powder: For that rich chocolate flavor. I prefer using dutch-processed cocoa for a deeper, darker flavor.
• Pumpkin Pie Spice: The magic ingredient that brings all the fall flavors together. You can use store-bought or make your own!
• Baking Powder: For a little lift and texture.
• Salt: To balance the sweetness and enhance the other flavors.
• Unsalted Butter: Melted and cooled. This adds richness and moisture.
• Granulated Sugar: For sweetness and structure.
• Brown Sugar: Adds a deeper molasses flavor and helps keep the brownies moist.
• Eggs: To bind the ingredients together and add richness.
• Vanilla Extract: Enhances the flavors and adds a touch of warmth.
• Pumpkin Puree: The star of the show! Make sure to use pumpkin puree, not pumpkin pie filling.
• Chocolate Chips (Optional): Because more chocolate is always a good idea! I like to use semi-sweet or dark chocolate chips.

Let’s Bake! Step-by-Step Instructions

Alright, let’s get down to business! Here are the step-by-step instructions for making these amazing Easy Pumpkin Brownies. Don’t be intimidated – I promise it’s easier than you think!

1. Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it well and lining it with parchment paper, leaving an overhang on the sides. This will make it easy to lift the brownies out later.
2. In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, and salt. Make sure there are no lumps of cocoa powder. This ensures that the spices are evenly distributed throughout the batter.
3. In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar. Make sure the butter has cooled slightly before adding the sugar, otherwise, it might melt the sugar.
4. Add the eggs one at a time, whisking well after each addition. This helps to emulsify the ingredients and create a smooth batter.
5. Stir in the vanilla extract and pumpkin puree. The mixture will look a little curdled at this point, but don’t worry, it will come together in the next step.
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter, as this can result in tough brownies. A few streaks of flour are okay.
7. Fold in the chocolate chips (if using). Gently fold them in until they are evenly distributed throughout the batter.
8. Pour the batter into the prepared baking pan and spread it evenly. Use a spatula to smooth the top.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached. Don’t overbake the brownies, as they will continue to cook as they cool.
10. Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang. This is crucial for getting clean cuts.
11. Cut into squares and enjoy! These are delicious served warm or at room temperature.

Success Tips for Perfect Pumpkin Brownies

Want to guarantee brownie perfection every time? Here are my top tips for success:

• Don’t Overmix the Batter: Overmixing develops the gluten in the flour, resulting in tough brownies. Mix until just combined, and don’t worry about a few streaks of flour.
• Use Room Temperature Eggs: Room temperature eggs emulsify better and create a smoother batter. If you forgot to take your eggs out of the fridge, you can quickly warm them up by placing them in a bowl of warm water for a few minutes.
• Measure Accurately: Baking is a science, so accurate measurements are key. Use measuring cups and spoons specifically designed for baking. For flour, spoon it into the measuring cup and level it off with a knife.
• Don’t Overbake: Overbaked brownies are dry and crumbly. Pull them out of the oven when a toothpick inserted into the center comes out with a few moist crumbs attached. They will continue to cook as they cool.
• Cool Completely Before Cutting: This is crucial for getting clean cuts. If you try to cut the brownies while they are still warm, they will be messy and fall apart.

Variations and Add-Ins

Want to get creative with your pumpkin brownies? Here are a few ideas to get you started:

• Cream Cheese Swirl: Swirl a mixture of cream cheese, sugar, and vanilla extract into the batter before baking. This adds a tangy and creamy element to the brownies.
• Nuts: Add chopped walnuts, pecans, or almonds to the batter for a crunchy texture.
• Espresso Powder: A teaspoon of espresso powder enhances the chocolate flavor.
• Spiced Glaze: Drizzle a spiced glaze over the cooled brownies for an extra touch of sweetness and flavor.
• Chocolate Chunks: Use chocolate chunks instead of chocolate chips for a more intense chocolate experience.

Serving Suggestions

These Easy Pumpkin Brownies are delicious on their own, but here are a few serving suggestions to take them to the next level:

• With a Scoop of Vanilla Ice Cream: The warm brownies and cold ice cream are a match made in heaven.
• With a Dollop of Whipped Cream: A simple and classic pairing.
• With a Sprinkle of Powdered Sugar: Adds a touch of elegance.
• With a Cup of Coffee or Tea: The perfect afternoon treat.

Storing and Freezing Instructions

If you have any leftover brownies (which is unlikely!), here’s how to store them:

• Storing: Store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
• Freezing: To freeze the brownies, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.

Dive Deeper into Pumpkin Season!

While you’re in the pumpkin spirit, why not try some other amazing pumpkin recipes? If you love the combination of pumpkin and cream cheese, you absolutely HAVE to try these PUMPKIN CREAM CHEESE BARS. They are so decadent and perfect for a fall gathering! Or, maybe you’re craving something a little more bread-like? In that case, I highly recommend this PUMPKIN CHOCOLATE BREAD, or this PUMPKIN CHOCOLATE BREAD – they’re both moist, chocolatey, and bursting with pumpkin flavor, perfect for breakfast or a snack with a cup of coffee. If you are looking for something really special and comforting, nothing beats PUMPKIN COBBLER HEAVEN. But maybe, just maybe, you want to keep the pumpkin theme going but hide it in a bar? Well, then Pumpkin Bars are the perfect pick for you! All of these recipes are sure to be a hit with your family and friends.

Other Brownie Recipes

Love brownies? Me too! Try these Zucchini Brownies. You won’t be disappointed!

Conclusion: Your Fall Baking Hero

There you have it, my friends! The easiest, most delicious, and utterly irresistible Easy Pumpkin Brownies recipe you’ll ever need. I promise, these brownies will be a hit with everyone who tries them. So, gather your ingredients, preheat your oven, and get ready to bake up a batch of fall happiness. You’ve got this!

Easy Pumpkin Brownies: Fall Perfection

Amelia

These Easy Pumpkin Brownies perfectly blend cozy fall flavors with rich chocolatey goodness. This recipe is incredibly easy to make, resulting in fudgy, moist, and perfectly spiced brownies that are sure to be a hit at any fall gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dessert, Snack

Cuisine American

Servings 16

Calories 250 kcal

Equipment

• 8×8 inch baking pan
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Spatula
• Measuring cups
• Measuring spoons
• Oven
• Toothpick

Ingredients

  

• 1 ¼ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, melted and cooled
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pumpkin puree
• 1 cup chocolate chips semi-sweet or dark

Instructions

 

• Preheat your oven to 350°F (175°C). Prepare an 8×8 inch baking pan by greasing it well and lining it with parchment paper, leaving an overhang on the sides.
• In a medium bowl, whisk together the flour, cocoa powder, pumpkin pie spice, baking powder, and salt.
• In a large bowl, whisk together the melted butter, granulated sugar, and brown sugar.
• Add the eggs one at a time, whisking well after each addition.
• Stir in the vanilla extract and pumpkin puree.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
• Fold in the chocolate chips (if using).
• Pour the batter into the prepared baking pan and spread it evenly.
• Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs attached.
• Let the brownies cool completely in the pan before lifting them out using the parchment paper overhang.
• Cut into squares and enjoy!

Notes

For extra fudgy brownies, slightly underbake them. Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap individually in plastic wrap and freeze for up to 2 months. Try adding a cream cheese swirl for a tangy twist or chopped nuts for added texture.