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–+ servings
Easy Pumpkin Chocolate Brownies Recipe
C. Motter Cindy

Pumpkin Chocolate Brownies

These Pumpkin Chocolate Brownies blend cocoa with pumpkin puree for moist, fudgy texture and balanced flavor. A simple one-bowl recipe perfect for busy families and fall parties.
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Prep Time 20 minutes
Cook Time 34 minutes
Cooling Time 1 hour
Total Time 1 hour 54 minutes
Servings: 9 large squares
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup plus 2 tablespoons All purpose flour
  • 1/2 cup plus 1 tablespoon Unsweetened cocoa powder sifted
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1 teaspoon Espresso powder optional
Sugars
  • 3/4 cup Granulated sugar
  • 1/2 cup Light brown sugar packed
Fats and Liquids
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1/4 cup Neutral oil avocado or canola
  • 2 Large eggs at room temperature
  • 2 teaspoons Vanilla extract
  • 1 cup Semi sweet chocolate chips divided
Pumpkin Batter
  • 3/4 cup Pumpkin puree not pumpkin pie filling
  • 1 teaspoon Pumpkin pie spice or use cinnamon 3/4 tsp, ginger 1/4 tsp, nutmeg pinch
  • 1/2 teaspoon Cinnamon extra for the pumpkin batter
Finishing
  • Flaky sea salt optional, for finishing

Equipment

  • 9 inch square baking pan
  • Parchment paper
  • Medium and large mixing bowls
  • Microwave or double boiler
  • - Whisk
  • - Spatula
  • Butter knife

Method
 

  1. Line a 9 inch square pan with parchment leaving overhang. Lightly mist parchment. Preheat oven to 350°F and position rack in lower third.
  2. Microwave butter with 1/3 chocolate chips in short bursts until smooth. Cool 3 minutes.
  3. Whisk granulated sugar, brown sugar, eggs, vanilla, and oil in large bowl until thick and glossy, about 2 minutes by hand.
  4. Slowly whisk melted chocolate butter mixture into sugar egg mixture until incorporated.
  5. Sift flour, 1/2 cup plus 1 tbsp cocoa, baking powder, salt, and espresso powder over bowl. Fold with spatula until few streaks remain. Do not overmix.
  6. Scoop about 1 1/4 cups batter into separate bowl for pumpkin swirl. Remainder is chocolate base.
  7. Whisk pumpkin puree, pumpkin pie spice, and 1/2 tsp cinnamon into smaller bowl. It should be looser than chocolate batter.
  8. Fold half of remaining chocolate chips into chocolate base; reserve rest for topping.
  9. Spread chocolate batter into pan. Drop spoonfuls of pumpkin batter evenly on top.
  10. Drag butter knife through batter in figure eight motions (left to right, then top to bottom) to create ribbons. Do not over swirl.
  11. Scatter remaining chocolate chips over top; optionally sprinkle flaky sea salt.
  12. Bake 28–34 minutes until center is set with slight jiggle and toothpick near edge comes out with moist crumbs.
  13. Cool on rack at least 1 hour. Lift out using parchment and set on board.
  14. Run sharp knife under warm water, wipe dry, and cut 9 large or 16 small squares. Wipe blade between cuts.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 6gCholesterol: 50mgSodium: 120mgPotassium: 150mgFiber: 4gSugar: 18gVitamin A: 700IUCalcium: 30mgIron: 2.5mg

Notes

These brownies are forgiving with over or underbaking. Espresso powder amplifies chocolate depth quietly. For dairy-free or gluten-free options, swap ingredients as noted in substitutions.
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