From my little kitchen studio here in sunny Valencia, Spain, I’ve discovered a way to bring a little bit of autumn magic, even when the sun is still shining! These pumpkin brownies are just pure joy. They’re like a warm hug on a crisp day, but with a rich chocolatey surprise. I fell in love with them because they perfectly capture that cozy, spiced feeling of fall, and honestly, who doesn’t love a good brownie? This recipe is my go-to for sharing that seasonal warmth, and I think you’ll agree they’re the best way to enjoy pumpkin season.
Why You’ll Love These Pumpkin Brownies
Seriously, these are going to be your new favorite fall treat! They’re:
- Super easy to whip up – perfect for when you want something delicious without a fuss.
- Packed with that warm, comforting pumpkin spice flavor that just screams autumn.
- Rich and chocolatey, making them the ultimate cozy indulgence.
- Festive enough for any holiday gathering or just a Tuesday afternoon pick-me-up!
Trust me, this is the best pumpkin brownies recipe you’ll find!
Simple Ingredients for Perfect Pumpkin Brownies
The magic of these pumpkin brownies really comes down to a few simple, wholesome ingredients that work together beautifully. You’ll need 1 cup of all-purpose flour for that perfect brownie base, along with 1/2 teaspoon of baking soda and 1/4 teaspoon of salt to get the right lift and flavor balance. Then, we bring in the cozy fall vibes with 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and just a pinch of 1/4 teaspoon ground cloves – that spice blend is everything! For sweetness and moisture, we’ve got 1 cup of granulated sugar and 1/2 cup of pumpkin puree. Don’t forget 1/2 cup of unsalted butter, melted until smooth, and 1 large egg to bind it all together. A splash of 1 teaspoon vanilla extract adds that classic bakery touch, and of course, 1/2 cup of chocolate chips for that irresistible chocolatey goodness. It’s all so straightforward!
Essential Equipment for Making Pumpkin Brownies
You don’t need anything fancy to make these amazing pumpkin brownies! Just grab a couple of mixing bowls, a whisk, a trusty spatula, your measuring cups and spoons, and of course, an 8×8 inch baking pan. That’s really it!
Step-by-Step Guide to Homemade Pumpkin Brownies
Alright, let’s get baking! Making these homemade pumpkin brownies is honestly a breeze, and the results are so worth it. First things first, preheat your oven to 350°F (175°C) and make sure you’ve got an 8×8 inch baking pan ready – grease and flour it well so nothing sticks. This sets you up for success before you even start mixing!
Preparing Your Pumpkin Brownies Batter
Now for the fun part! In one bowl, whisk together your dry ingredients: the flour, baking soda, salt, and all those lovely spices – cinnamon, nutmeg, and cloves. In a bigger bowl, combine the wet ingredients: your sugar, melted butter, that lovely pumpkin puree, the egg, and vanilla. Give it a good whisk until it’s all smooth and happy. Then, gently add the dry stuff to the wet. Mix it up until it’s *just* combined. Seriously, don’t overmix! Overmixing is the enemy of moist pumpkin brownies, so stop as soon as you don’t see any dry flour streaks.
Baking Your Perfect Pumpkin Brownies
Once your batter is ready, gently fold in those chocolate chips. Yum! Now, pour that gorgeous batter into your prepared pan and spread it out evenly. Pop it into the preheated oven and bake for about 25 to 30 minutes. The key to perfectly moist pumpkin brownies is to not overbake them. You’ll know they’re ready when a toothpick you stick in the center comes out with a few moist crumbs clinging to it, not completely clean and not wet batter. That’s your sweet spot!
Cooling and Cutting Your Pumpkin Brownies
This is the hardest part – waiting! You absolutely must let your pumpkin brownies cool completely in the pan before you even think about cutting them. If you try to cut them while they’re still warm, they’ll just crumble apart, and nobody wants that. Patience here means you’ll get those beautiful, clean squares with the perfect texture for your delicious pumpkin brownies.
Tips for the Best Pumpkin Brownies
Okay, so you’ve got the recipe, but let me share a few little secrets I’ve picked up that really make these pumpkin brownies sing. It’s all about those small touches!
Achieving Moist Pumpkin Brownies
The absolute number one rule for super moist pumpkin brownies is *don’t overbake them*. Seriously, pull them out when that toothpick has just a few moist crumbs. A minute too long and poof! They can go from perfectly fudgy to a bit dry.
Flavor Variations for Your Pumpkin Brownies
Want to switch things up? You can totally swap the individual spices for about 1.5 teaspoons of pumpkin pie spice. And if you love a little crunch, chopped pecans or walnuts folded in with the chocolate chips are divine! Feel free to try different kinds of chocolate chips too – dark, milk, or even white chocolate!
Serving and Storing Your Delicious Pumpkin Brownies
These pumpkin brownies are fantastic served warm or at room temperature. A little dusting of powdered sugar or a dollop of whipped cream makes them extra special! If you happen to have any leftovers (which is rare, I know!), just pop them into an airtight container. They’ll stay wonderfully moist and delicious at room temperature for up to 3 days. Honestly, they taste even better the next day!
Frequently Asked Questions About Pumpkin Brownies
Got questions about these amazing pumpkin brownies? I’ve got you covered! Here are some things people often ask:
Can I make gluten-free pumpkin brownies? Absolutely! You can easily swap the all-purpose flour for a good quality gluten-free all-purpose baking blend. Just make sure it contains xanthan gum, or add about 1/2 teaspoon yourself if it doesn’t.
How do I store pumpkin brownies? Storing is super simple. Just keep them in an airtight container at room temperature. They’re usually good for about 3 days, and honestly, they get even more delicious on day two!
What is the best way to get moist pumpkin brownies? The secret is really in not overbaking them! Pull them out when a toothpick comes out with moist crumbs attached. Also, using that pumpkin puree and melted butter really helps keep them wonderfully moist.
Can I use pumpkin pie spice instead of individual spices in my pumpkin brownies? Yes, you totally can! It’s a fantastic shortcut. Just use about 1.5 teaspoons of your favorite pumpkin pie spice blend instead of the cinnamon, nutmeg, and cloves listed.
What are some good variations for pumpkin brownies? Oh, the possibilities! You can add about 1/2 cup of chopped pecans or walnuts for a nice crunch, or even use different kinds of chocolate chips like dark chocolate or white chocolate. Mini chocolate chips work great too!
Estimated Nutritional Information for Pumpkin Brownies
Just a heads-up, the nutritional info for these delicious pumpkin brownies is an estimate, okay? It can totally change depending on the brands of ingredients you use and exactly how you cut your squares. But generally, one of these yummy brownies has about 200 calories. You’re looking at around 10g of fat, with about 6g of that being saturated fat, and 2g of protein. The carbs come in at about 28g, with roughly 25g of that being sugar (from the pumpkin, sugar, and chocolate chips, of course!). There’s about 1g of fiber and 75mg of sodium in there too. It’s a nice little treat that feels totally worth it!
Share Your Homemade Pumpkin Brownies!
I just LOVE hearing from you! If you make these pumpkin brownies, please, please tell me all about it! Did you try any fun variations? How did they turn out? Drop a comment below or even rate the recipe. Seeing your creations makes my heart sing!
Print
Pumpkin Brownies: 1 Amazing Fall Treat
- Total Time: 45 minutes
- Yield: 16 brownies 1x
- Diet: Vegetarian
Description
Delicious pumpkin brownies with a rich chocolate flavor, perfect for fall baking and holiday treats. These easy-to-make brownies are moist, flavorful, and a festive addition to any dessert spread.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8×8 inch baking pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together the granulated sugar, melted butter, pumpkin puree, egg, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Fold in the chocolate chips.
- Spread the batter evenly into the prepared baking pan.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached.
- Let the brownies cool completely in the pan before cutting into squares.
Notes
- For extra moist brownies, do not overbake.
- You can substitute pumpkin pie spice for cinnamon and nutmeg.
- Add chopped nuts like pecans or walnuts for added texture.
- Store cooled brownies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 200 kcal
- Sugar: 25 g
- Sodium: 75 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: pumpkin brownies, easy pumpkin brownies recipe, gluten free pumpkin brownies, moist pumpkin brownies, pumpkin chocolate brownies, fall dessert recipes, homemade pumpkin brownies, pumpkin spice brownies