Not just a Halloween treat—enjoy Pumpkin Brownies year-round!
Just like a good song mashup, it’s fun to see what two separate things can make when layered together. Pumpkin and chocolate are a great example of a mashup in baking. The results are surprising and tasty!
Pumpkin purée, that canned item that is always on sale in November, is a great item to have on hand when baking. It adds moisture, sweetness, and structure to any number of baked goods, and can be an oil or butter replacement. In small doses, you wouldn’t even know that pumpkin was used. In pumpkin brownies, it’s obvious, but the combo definitely works.
You will love pumpkin brownies for the taste: deep, dark chocolate paired with the warm, comforting taste of pumpkin. Instead of the usual semi-sweet chocolate, the dark chocolate pairs really nicely with the pumpkin, creating a contrast of flavors. The recipe uses fairly wholesome ingredients and is almost as quick as a box mix—but you know exactly what’s going into your brownies. Pumpkin brownies are great for Halloween, fall gatherings, or any time you want to serve something rich and tasty for dessert.
Dark Chocolate Chips: What Are They?
Most baking recipes calling for chocolate chips use semi-sweet chips. Think Toll House or your favorite brand. However, in pumpkin brownies, the ingredient list includes dark chocolate chips, which are slightly different than semi-sweet ones. Semi-sweet chocolate is a variety of dark chocolate with more sugar and often a lower cocoa percentage than standard dark chocolate. On the other hand, dark chocolate chips usually contain at least 35% cocoa solids (but sometimes as high as 69%), making the taste more intense and the texture a bit denser.
FAQs & Tips
How Do I Store Leftovers?
They will keep at room temperature for up to 3 or 4 days as long as they are in an airtight container. You can keep them the same way in the fridge for up to 1 week. Like other brownies, pumpkin brownies freeze very well. I like to cut them into individual servings, double wrap them in plastic wrap, and then stick the wrapped brownies into a gallon-sized resealable bag. Frozen, they will keep for up to 3 months. Thaw on the counter or in your microwave on the defrost setting.
Temperature Matters!
A few pointers on your ingredients: set the eggs out before you start mixing so that they lose some of their chill and are at least close to room temperature. Also, when melting the butter, let it cool for about 5 minutes before mixing with the sugar. Taking these steps will help build a better batter that is cohesive and easy to work with.
Can I Use Pumpkin Pie Purée?
No, stick to just plain pumpkin purée. Pumpkin pie purée is often labeled very similarly to plain pumpkin purée, but the pie purée contains extra sugar and spices that will throw off the taste and texture of the finished product.
Serving Suggestions
In the fall, serve pumpkin brownies alongside other seasonal favorites: Apple Pie, Cinnamon Cookies, and Caramel Candy are all delicious choices. But these brownies are not just for the fall season; you can buy canned pumpkin purée any time of year, so enjoy them year-round. Top with a scoop of Vanilla Ice Cream or homemade Whipped Cream. You can also sprinkle a little powdered sugar over the top before cutting into servings. Or just enjoy them as-is with a tall glass of milk or a cup of your favorite tea or coffee.
Pumpkin Brownies
Ingredients
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 6 ounces unsalted butter melted
- 1 1/2 cups granulated sugar
- 1 1/2 teaspoons vanilla extract
- 3 large eggs
- 1/4 cup unsweetened cocoa powder
- 1/2 cup dark chocolate chips
- 1/2 cup pumpkin purée
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F.
- Mix together the flour, baking powder, and salt in a bowl.
- In another bowl, combine melted butter, sugar, and vanilla. Mix in eggs one at a time. Gradually add the flour mixture, then divide the batter into two bowls.
- Mix cocoa powder and chocolate chips into one bowl of batter. In the other bowl, mix in pumpkin purée, cinnamon, cloves, and nutmeg. Grease an 8-inch square baking pan.
- Spread half of the chocolate batter into the pan, followed by half of the pumpkin batter. Add dollops of each remaining batter, then swirl with a knife.
- Bake for 45 minutes or until a toothpick comes out clean.
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