Pumpkin Brownies are the ultimate fusion of fudgy chocolate and cozy fall flavors. This recipe is lighter than traditional brownies yet still satisfying, thanks to pumpkin puree and creamy almond butter. Sweetened naturally with maple syrup or honey, these brownies are moist, rich, and wholesome—without being overly heavy. If you’re looking for a beginner-friendly dessert that comes together in one bowl, this is it. With just a handful of pantry staples, you can bake a batch that’s perfect for snacking, holiday trays, or enjoying with your favorite warm drink.
Why You’ll Love This Recipe
You’ll love Pumpkin Brownies because they combine rich chocolate flavor with fall spices in the simplest way possible. Here’s why they stand out:
- Wholesome ingredients – made with pumpkin puree, almond butter, and maple syrup.
- Quick to bake – ready in under 30 minutes from start to finish.
- Versatile – enjoy plain, with chocolate chips, or a swirl of nut butter.
- Beginner-friendly – no fancy equipment, just one bowl and a spatula.
This recipe proves that brownies can be both indulgent and nourishing.
The Story Behind Pumpkin Brownies
Pumpkin Brownies may feel like a new twist, but their story is rooted in tradition:
- Pumpkin’s history: Native to the Americas, pumpkin has been a fall staple for centuries.
- Brownie origins: The first brownie recipe appeared in the late 1800s, beloved for its dense, chocolatey bite.
- Fusion desserts: Combining pumpkin and chocolate reflects today’s trend of blending comfort classics with seasonal ingredients.
- Fall celebrations: They’ve become a popular choice for autumn bake sales, Halloween, and Thanksgiving gatherings.
Key Ingredients in Pumpkin Brownies
- Pumpkin puree – provides moisture, natural sweetness, and seasonal flavor.
- Almond butter – adds richness, healthy fats, and binds the batter.
- Maple syrup (or honey) – sweetens naturally while adding depth.
- Cocoa powder – delivers that signature chocolate punch.
- Vanilla extract (optional) – enhances flavor and aroma.
- Salt (optional) – balances sweetness and sharpens chocolate notes.
- Chocolate chips (optional) – melt into gooey bites for extra indulgence.
How to Make Pumpkin Brownies
Follow these simple steps for fudgy, flavorful Pumpkin Brownies:
- Preheat oven: Set your oven to 350°F (180°C). Line a 7×7-inch (15×15 cm) brownie pan with parchment paper.
- Mix wet ingredients: In a bowl, stir together pumpkin puree, almond butter, and maple syrup until smooth.
- Add cocoa powder: Whisk in cocoa powder until fully incorporated. If using vanilla, salt, or chocolate chips, add them now.
- Form batter: Mix with a fork or whisk until thick, glossy, and lump-free.
- Transfer to pan: Spread the batter evenly into the prepared pan using a spatula.
- Bake: Place in the oven and bake for 25–30 minutes, until the brownies are no longer raw in the center.
- Cool completely: Let brownies cool at room temperature before slicing into squares for clean, fudgy edges.
Pumpkin Brownies Tips and Twistsg
- Tips:
- Use unsweetened pumpkin puree for the best texture.
- Stir the batter thoroughly to avoid dry cocoa streaks.
- Don’t overbake—edges should be firm while the center stays moist.
- Let them cool fully before cutting to prevent crumbling.
- Line your pan well for easy removal.
- Twists:
- Stir in walnuts or pecans for crunch.
- Top with cream cheese drizzle for a cheesecake feel.
- Add a sprinkle of cinnamon or pumpkin spice for extra warmth.
Storage, Reheating, and Make-Ahead Tips
- Storage: Keep Pumpkin Brownies in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Reheating: Warm a slice in the microwave for 10–12 seconds for a gooey texture.
- Make-Ahead: Bake a day in advance—these brownies taste even better after resting overnight as the flavors deepen.
Serving Suggestions
Pumpkin Brownies are delicious straight from the pan, but you can make them extra special. Pair with vanilla ice cream for a creamy contrast. Drizzle with warm caramel or chocolate sauce for a dessert-worthy finish. For a cozy fall vibe, enjoy with a cup of chai tea, spiced latte, or hot cocoa. If serving for a party, cut them into bite-sized squares and sprinkle powdered sugar on top for an elegant presentation. These brownies adapt beautifully to both casual snacking and festive gatherings.
Frequently Asked Questions
Can I use peanut butter instead of almond butter? Yes, any creamy nut or seed butter works.
Can I use fresh pumpkin? Yes—just roast, puree, and cool before adding.
Do Pumpkin Brownies taste sweet enough? Maple syrup balances the cocoa, but you can add chocolate chips for extra sweetness.
Are they gluten-free? Yes, this recipe contains no flour.
Can I freeze Pumpkin Brownies? Yes, wrap tightly and freeze for up to 2 months.
Enjoy Your Pumpkin Brownies
Pumpkin Brownies prove that wholesome ingredients can create something irresistibly fudgy and full of flavor. With just pumpkin, almond butter, cocoa, and maple syrup, you’ll have a dessert that feels indulgent but simple. Whether you enjoy them plain or dressed up with toppings, they deliver cozy fall flavors in every bite. Best of all, this recipe is so easy, you’ll want to make it again and again. So grab your mixing bowl, and treat yourself to brownies that are rich, spiced, and perfectly comforting.
Explore More Recipes
If you loved these Pumpkin Brownies, you’ll enjoy other fall-inspired treats from our collection. Try our Pumpkin Spice Cake for a festive twist on a classic dessert. For a cozy chocolate fix, bake a Chocolate Fudge Cake that’s rich and decadent. And if you’re craving a creamy seasonal treat, our No-Bake Cherry Cheesecake is an easy option. Browse the full Desserts section to find more recipes that fit every occasion.
Fudgy Pumpkin Brownies with Simple Ingredients
Ingredients
- ¾ cup 180 g pumpkin puree
- ⅓ cup 80 g almond butter (or preferred nut butter)
- 4 tbsp 60 g maple syrup (or honey)
- ¼ cup 30 g cocoa powder
- 1 tsp vanilla extract optional
- ⅙ tsp salt optional
- ¼ cup chocolate chips optional mix-in
Instructions
- Preheat oven to 350°F (180°C). Line a 7×7 in (15×15 cm) brownie pan with parchment paper.
- In a mixing bowl, combine pumpkin puree, almond butter, and maple syrup. Stir until smooth.
- Add cocoa powder and mix until the batter is glossy and lump-free. Stir in vanilla, salt, or chocolate chips if using.
- Transfer batter to the prepared pan. Spread evenly with a spatula.
- Bake for 25–30 minutes, until the center is set and no longer raw.
- Cool completely at room temperature before slicing into squares.