Soft, fudgy pumpkin brownies combine rich dark chocolate with warm pumpkin spice for a delicious autumn treat. This flourless brownie recipe is naturally gluten free and stays moist thanks to pumpkin puree.
Why you’ll love this recipe
Looking for an easy fall bake to include in a care package or to serve at a seasonal get-together? These pumpkin brownies deliver chocolatey indulgence with unmistakable fall flavor. The recipe is simple, requires minimal equipment, and comes together quickly without an electric mixer.
Because this recipe uses no flour, the brownies are dense and intensely fudgy. Canned pumpkin puree keeps them tender and moist, while pumpkin pie spice adds cozy autumn spice notes.
With only a handful of straightforward steps—melting chocolate and butter, stirring in the remaining ingredients, spreading the batter, and baking—you’ll have oven-ready brownies in minutes. The bars also dress up nicely with sprinkles for Halloween or fall celebrations.
Ingredients
- Use canned pumpkin puree, not pumpkin pie filling. Pie filling contains added sugars and spices that will change the balance of the recipe.
- Choose semisweet chocolate chips for balanced sweetness and deep chocolate flavor.
- Sprinkles are optional but make the brownies festive for Halloween or parties.
Instructions
This overview summarizes the process. The full, detailed recipe follows in the recipe card.
- Melt butter and chocolate chips together until smooth.
- Stir in pumpkin, pumpkin pie spice, sugar, eggs, cocoa powder, and vanilla until combined.
- Spread batter in a foil-lined, lightly greased 8″ x 8″ pan and add sprinkles if desired.
- Bake at 350° F for about 25–30 minutes, until a toothpick inserted near the center comes out with a few moist crumbs or clean.
- Cool completely in the pan before cutting or wrapping.
Tips
- If you plan to ship brownies, leave the slab whole. Wrap the entire pan tightly in plastic wrap or vacuum seal it, then place the wrapped pan in a freezer-weight zip-top bag. Include disposable plastic knives if you expect recipients to cut servings without a kitchen knife.
- The oven temperature and bake time in the recipe are for a metal pan. If using a glass dish, reduce the oven temperature to 325° F and check for doneness at around 20 minutes because glass heats differently than metal.
- Avoid shipping these brownies in very hot weather. Their moisture plus heat can encourage mold. For warm-weather shipping, choose a drier brownie recipe instead.
More Halloween treats
If you’re planning a themed spread, consider other festive treats such as spooky-decorated graham sandwiches, decorated pretzels, peanut butter balls shaped like pumpkins or cats, marshmallow owl pops, pumpkin white chocolate chip cookies, or homemade graham cracker sandwich cookies with chocolate and sprinkles.
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Pumpkin Brownies
Equipment
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8″ x 8″ baking pan
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microwave-safe mixing bowl and a rubber or silicone spatula
Ingredients
- ½ cup unsalted butter
- 2 cups semisweet chocolate chips
- ½ cup canned pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ cup granulated sugar
- 4 large eggs
- ½ cup unsweetened cocoa powder
- 1 tablespoon vanilla extract
- ¼ cup sprinkles (optional)
Instructions
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Preheat oven to 350° F. Line an 8″ x 8″ square pan with foil and lightly grease the foil with nonstick spray.
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In a large microwave-safe bowl, melt the butter and chocolate chips at 50% power for 2 minutes. Stir, and if needed, return to the microwave in 20-second intervals until completely smooth.
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Add the pumpkin, pumpkin pie spice, sugar, eggs, cocoa, and vanilla to the melted chocolate mixture. Stir until the batter is smooth and uniform.
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Spread the batter evenly in the prepared baking pan and top with sprinkles if desired.
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Bake for 25–30 minutes, or until a toothpick inserted in the center comes out dry or with a few moist crumbs.
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Remove from the oven and cool completely in the pan. Once cooled, lift the slab out using the foil overhang and cut into squares, or wrap the whole slab for shipping.
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Store at room temperature in an airtight container for up to one week.
Notes
- If baking in a glass dish, reduce the oven temperature to 325° F and begin checking for doneness at 20 minutes. Glass heats differently than metal and will become very hot.
- Avoid shipping these brownies in hot weather because their moisture combined with heat can promote mold. For warm-weather shipping, choose a less-moist brownie variation.
- Use the remaining pumpkin puree in other fall recipes such as pumpkin biscotti, mini pumpkin cakes, or a pumpkin mug cake.
Packing tips
- To keep brownies moist during shipping, wrap the entire pan without cutting. Vacuum seal or wrap the pan tightly in plastic wrap, then place in a freezer-weight zip-top bag. Include plastic knives in a care package.
- For individually packaged brownies, wrap each piece in plastic wrap and place in a sturdy container or freezer-weight zip-top bag. Vacuum sealing extends shelf life for longer shipping.
Nutrition
First Published: October 13, 2013. Last Updated: October 1, 2021.