These pumpkin brownies are an irresistible fall treat—fudgy, chocolatey, and naturally moist thanks to pumpkin puree and peanut butter. This recipe uses cocoa powder instead of flour and replaces oil with pumpkin, giving the brownies a dense, rich texture that’s perfect for holiday gatherings.
I enjoy giving classic desserts a seasonal twist. My pumpkin brownies follow the same simple, wholesome approach as other favorites like pumpkin chocolate chip bread and fudgy walnut brownies, and they’re always a crowd-pleaser.
The pumpkin keeps the brownies extra tender while adding subtle autumn flavor. A handful of chocolate chips folded into the batter—and a peanut butter element in the base—makes these brownies satisfyingly rich without relying on refined flour or oil.
Why You’ll Love Pumpkin Brownies
- Simple Ingredients: No flour, refined sugar, or added oil—just pantry staples like peanut butter, pumpkin puree, cocoa, and sweetener.
- Quick and Easy: The batter comes together in about 10 minutes with no special equipment. The optional chocolate drizzle is just chocolate and butter melted together.
- Versatile Treat: These brownies work for breakfast, snack time, or as a festive dessert to bring to a get-together.
Key Ingredients
Pumpkin puree replaces oil and adds moisture; canned 100% pumpkin works well, or you can use homemade pumpkin puree. Avoid pumpkin pie filling, which contains added sugar and spices. Use a natural peanut butter without added sugar for the best texture and flavor—almond or sunflower seed butter can be substituted if needed. Maple syrup or honey sweetens the brownies naturally, and chocolate chips provide the melty pockets of chocolate throughout.
How To Make Pumpkin Brownies
Follow the steps below for fudgy, perfectly baked pumpkin brownies.
First: Preheat the oven to 350°F (175°C) and grease or line an 8×8-inch baking dish. In a large bowl, mix together 3/4 cup natural peanut butter and 3/4 cup pumpkin puree until smooth. Whisk in two eggs, 1/2 cup maple syrup (or honey), and 1.5 teaspoons vanilla extract.
Second: In a separate bowl, combine 1/2 cup cocoa powder, 1/2 teaspoon baking soda, and a pinch of salt. Add the dry ingredients to the wet mixture and stir until evenly combined. Gently fold in about 3/4 cup chocolate chips.
Third: Spread the batter into the prepared 8×8 pan and, if you like, sprinkle a few extra chocolate chips on top for a pretty finish.
Fourth: Bake at 350°F for 22–25 minutes, or until a toothpick inserted in the center comes out clean. Baking time may vary slightly with different ovens or pan sizes.
Then: Let the brownies cool completely in the pan before slicing into squares so they set up and hold together.
Finally: For an optional topping, melt 1/2 cup chocolate chips with 1 tablespoon butter and drizzle over the cooled brownies.
Olivia’s Baking Tips
- Toothpick test: A clean toothpick indicates the brownies are done. If wet batter sticks to the toothpick, bake a few minutes longer.
- Don’t overmix: Fold dry ingredients in gently. Overworking the batter can make the texture dense rather than tender.
Try These Add-Ins & Toppings
Nuts: Toasted walnuts, pecans, or pepitas add crunch and complement the pumpkin flavor.
Fruit: Dried cranberries or cherries bring a festive pop of color and a tangy contrast to the chocolate.
Drizzle: Melted peanut butter or a simple chocolate drizzle enhances presentation and adds extra richness.
How To Store & Freeze
Store cooled brownies in an airtight container in the refrigerator for up to five days. They often become even fudgier after resting. For longer storage, wrap individual squares or place them in a freezer-safe bag and freeze for up to six months. Thaw overnight in the fridge and add any drizzle just before serving.
More Brownie Recipes
Flourless Brownies
35 mins
Gluten-free Peppermint Brownies
35 mins
Sugar-free Brownies Recipe
45 mins
Gluten-free Halloween Brownies
35 mins
Pumpkin Brownies Recipe
Equipment
- 1 silicone or metal 8×8-inch square pan
Ingredients
- 3/4 cup natural peanut butter
- 3/4 cup canned pumpkin puree (100% pumpkin)
- 2 eggs
- 1/2 cup maple syrup or honey
- 1.5 tsp vanilla extract
- 1/2 cup cocoa powder
- 1/2 tsp baking soda
- Pinch of salt
- 3/4 cup chocolate chips
Topping
- 1/2 cup chocolate chips
- 1 tbsp butter
Instructions
- Preheat oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper.
- In a large bowl, combine peanut butter and pumpkin puree until smooth.
- Whisk in the eggs, then stir in maple syrup (or honey) and vanilla extract.
- Add cocoa powder, baking soda, and salt; mix until well combined.
- Fold in chocolate chips gently.
- Pour batter into the prepared pan and top with extra chocolate chips if desired. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Adjust time for different pan sizes.
- Allow brownies to cool completely before cutting. For an optional topping, melt 1/2 cup chocolate chips with 1 tablespoon butter and drizzle over cooled brownies.
Notes
- Room-temperature ingredients combine more smoothly.
- Brownies will be soft right out of the oven but will firm up as they cool.
- For added spice, stir in cinnamon, ginger, nutmeg, or allspice to taste.
Nutrition
Serving: 1 of 9 — Calories: 249 kcal, Carbohydrates: 30 g, Protein: 8 g, Fat: 15 g, Cholesterol: 46 mg, Sodium: 158 mg, Potassium: 175 mg, Fiber: 4 g, Sugar: 21 g, Calcium: 7 mg, Iron: 8 mg.
Nutrition information is an approximation.