Easy Pumpkin Brownies

There’s something about fall that stirs a craving deep in the soul—maybe it’s the drop in temperature, maybe it’s the scent of cinnamon sneaking into everything. But when pumpkin season hits, it’s like the whole world suddenly remembers the comforting power of warm, spiced desserts. That’s where these easy pumpkin brownies come in. Born from the marriage of rich chocolate and earthy pumpkin, they deliver everything you love about fall in a single, decadent bite.

These aren’t your average cakey squares. No, these brownies are fudgy, dense, and perfectly balanced with a swirl of pumpkin spice that doesn’t just whisper autumn—it screams it. And the best part? You don’t have to be a pastry chef or own a boutique stand mixer to pull them off. All you need is a bowl, a spoon, and a craving for something spectacularly seasonal.

Whether you’re baking for a Halloween party, a Thanksgiving dessert spread, or just because you feel like wrapping yourself in a blanket of chocolate and spice, these brownies have your back. They’re the kind of treat that feels homemade in the best way—imperfectly swirled, lovingly uneven, and devastatingly addictive. And hey, if you eat half the tray before anyone gets home, I won’t tell.

Why You’ll Love This Recipe

• Simple to make – One bowl, no fancy tools.
• Seasonally perfect – Pumpkin spice flavor screams fall.
• Rich and fudgy – Not your average dry brownie.
• Great for gatherings – Crowd-pleasing and pretty to look at.
• Customizable – Easy to adapt with add-ins like nuts or chocolate chips.

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup pumpkin puree
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 cup brown sugar
• Optional: 1/2 cup chocolate chips or chopped nuts

Instructions/Method

1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
2. Mix the brownie base: In a medium bowl, combine the melted butter, granulated sugar, eggs, and vanilla extract. Stir in cocoa powder, flour, salt, and baking powder until just combined.
3. Make the pumpkin swirl: In a separate bowl, mix pumpkin puree, cinnamon, nutmeg, cloves, ginger, and brown sugar until smooth.
4. Assemble: Pour half the brownie batter into the prepared pan. Spoon pumpkin mixture over the batter. Add remaining brownie batter in dollops, then use a knife to swirl the layers together gently.
5. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool completely in the pan before cutting into squares.

Tips & Variations

Tips

• Don’t overmix the batter—keep it tender.
• Use high-quality cocoa powder for a richer taste.
• Let brownies cool fully before slicing for clean cuts.

Variations

• Add a handful of chocolate chips for extra gooeyness.
• Swap spices to your taste—more cinnamon, less clove, you call the shots.
• Stir in chopped walnuts or pecans for a crunch contrast.

Note

Pumpkin puree is not the same as pumpkin pie filling—don’t mix them up.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream.
• Pair with a hot mug of chai or coffee.
• Great addition to a fall-themed dessert board.
• Dust with powdered sugar or drizzle with melted chocolate for extra flair.

Nutrition Information

Per serving (based on 12 servings):

• Calories: 180
• Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 26g
• Sugar: 18g
• Protein: 2g
• Fiber: 1g
• Sodium: 85mg

User Reviews/Comments

“These were a hit at our Halloween party! Super fudgy and not too sweet.” – Jenna R.

“Loved how easy they were to make. The pumpkin flavor is subtle but perfect.” – Marcus D.

“Added chocolate chips and pecans—delicious! Making them again next weekend.” – Naomi T.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree? No, pumpkin pie filling is sweetened and spiced already, which would throw off the balance of flavors and sweetness in this recipe. Stick to pure pumpkin puree for best results.

How should I store these brownies? Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for longer storage—just wrap individually and thaw as needed.

Can I make this recipe gluten-free? Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that’s made for baking. Just make sure it includes xanthan gum or add a bit separately.

Is it possible to double this recipe? Yes, double all ingredients and bake in a 9×13-inch pan. You may need to increase the baking time by 5–10 minutes—just keep an eye on it.

What kind of cocoa powder works best? Unsweetened natural cocoa powder is great for a classic brownie flavor. If you want a deeper, more intense chocolate flavor, try Dutch-processed cocoa powder.

Conclusion

Easy pumpkin brownies are your fall dessert MVP. They’ve got all the charm of homemade baking without the headache. Fudgy, spiced, and perfect with a cup of something warm—what more do you need? Whether you’re new to baking or just need a fast fix of something sweet, these brownies check every box. So go ahead—make a batch, share if you must, and enjoy the flavors of the season in every bite. For more on the star ingredient, check out this pumpkin article on Wikipedia.

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