Chocolate Pumpkin Brownies
These Chocolate Pumpkin Brownies are the perfect combination of rich chocolate and pumpkin, making them a delicious fall treat! They are super easy to make and can be enjoyed as a dessert for Thanksgiving or any day of the year.
We love brownies and we also love pumpkin desserts. So, why not combine the two for a tasty and unique treat? These Pumpkin Brownies are sure to satisfy your sweet tooth and impress your friends and family.
Table of contents
❤️ Why You’ll Love This Recipe
- You only need a few ingredients so you don’t have to worry about spending a lot of money at the grocery store.
- They are the perfect combination of chocolate and pumpkin, creating a unique and delicious flavor.
- These brownies are easy to make, making them a great dessert option for busy weeknights or special occasions.
- They can be enjoyed as a dessert or as a snack with your morning coffee or afternoon tea.
🛒Ingredients
You only need a few simple ingredients to help you make these fudgy pumpkin brownies. Gather these ingredients on your next trip to the grocery store and you will have a delicious fall dessert recipe in no time.
- brownie mix
- pumpkin puree
- semi-sweet
See the recipe card below for quantities.
🔪 How to Make These Chocolate Pumpkin Brownies
Making these easy pumpkin brownies is so simple. Just follow these step by step instructions or in the recipe card at the bottom of the post and you will have a sweet fall treat to share with your family and friends in no time at all.
Step 1: Preheat the oven and prepare your baking pan
Preheat the oven to 350F. Line an 8×8-inch baking dish with parchment paper, leaving an overhang over the sides to make it easier to lift the brownies out of the pan after baking.
Step 2: Make the brownie batter
In a large mixing bowl, combine the brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.
Step 3: Bake the brownies
Scoop the brownie batter into the prepared baking dish and spread out evenly. Sprinkle the remaining ¼ cup of chocolate chips over top of the brownies. Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.
Step 4: Cool before serving
Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes. Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.
📝Variations
Do you want to change up this recipe and make it your own? Here are some ways that you can do that!
- Add chopped walnuts or pecans to the brownie batter for an added crunch.
- Drizzle melted chocolate over the top of the cooled brownies for a decadent touch.
- Swap out the semi-sweet chocolate chips for white chocolate or butterscotch chips for a different flavor profile.
- Sprinkle pumpkin spice on top of the brownies before baking for an extra burst of fall flavor.
Do you love pumpkin desserts like this one? Then you may also enjoy these Pumpkin Spice Mousse Cups.
🥄 Equipment
Here is a quick list of the equipment that you will need to make this sweet treat.
- 8×8 baking dish
- large mixing bowl
- whisk or hand mixer
🥫 Storage
Store these brownies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week, but make sure to bring them to room temperature before serving. These brownies can also be frozen for up to 3 months.
💭 Tips
Here are a few tips that you can use to ensure that these brownies turn out perfectly for you every time that you make them.
- Make sure to line your baking dish with parchment paper for easier removal of the brownies from the pan.
- Mix the batter until just combined otherwise the brownies may turn out too dense or tough if they are overmixed.
- Allow the brownies to cool completely before cutting into them. This will help them to set and prevent them from falling apart.
- For a more cake-like texture, add an extra egg to the batter.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Yes, you can use homemade brownie mix in this recipe. Just make sure to follow the instructions for the mix and then add the pumpkin puree as directed.
No, canned pumpkin pie filling is not the same as plain pumpkin puree and may contain added ingredients that could affect the texture.
Yes, you can make these brownies ahead of time and store them in an airtight container. They will keep for up to 3 days at room temperature or up to a week in the refrigerator.
🍽 More Pumpkin Recipes
Do you enjoy pumpkin? If so, try these delicious recipes:
📌 PIN IT!!
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Chocolate Pumpkin Brownies
Equipment
- 8×8 baking dish
- parchment paper
- large mixing bowl
Ingredients
- 15.25 ounces brownie mix
- 15 ounces pumpkin puree
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350F. Line an 8×8-inch baking dish with parchment paper, leaving overhang over the sides to make it easier to lift the brownies out of the pan after baking.
- In a large mixing bowl, combine the brownie mix and pumpkin puree. The batter will be thick. Fold in ¾ cup of the chocolate chips.
- Scoop the brownie batter into the prepared baking dish and spread out evenly. Sprinkle the remaining ¼ cup of chocolate chips over top of the brownies.
- Bake at 350F for 22-25 minutes until they are setting up around the edges. A toothpick inserted into the center will still come out with brownie batter stuck to it because these brownies are very fudgy.
- Remove the brownies from the oven and allow to cool in the pan for 10 minutes. Lift the brownies out of the pan by holding the sides of the parchment paper. Cool on the counter for another 10-15 minutes.
- Use a sharp knife to cut the brownies into 9 squares. The brownies will be rich and gooey.
