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Pumpkin Brownies

Stack of rich, moist pumpkin brownies topped with festive orange and green sprinkles on a wooden board.
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Fudgy, healthy, and fall-inspired, these Pumpkin Brownies are a chocolate lover’s dream—made with real pumpkin puree, lower sugar, and topped with a rich, creamy frosting.

Ingredients

Scale
  • 1 cup pumpkin puree (240 g)
  • 1 egg, beaten (or flax egg for vegan)
  • 3 tbsp butter, melted (42 g)
  • 2 tbsp any milk or water (30 g)
  • 1/2 cup sugar (96 g)
  • 1 tsp vanilla extract
  • 1/2 cup flour (60 g)
  • 1/2 cup cocoa powder (48 g)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • Frosting:
  • 1/2 cup pumpkin puree (120 g)
  • 1/2 cup chocolate chips (90 g)

Instructions

  1. Preheat oven to 350°F (175°C) and line an 8×8 baking dish with parchment paper.
  2. In a bowl, mix pumpkin puree, beaten egg, melted butter, milk, sugar, and vanilla extract.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  4. Combine the wet and dry ingredients until just mixed. Do not overmix.
  5. Pour the batter into the prepared pan and smooth out evenly.
  6. Bake for 20 minutes. Allow to cool completely before frosting.
  7. To make frosting, warm pumpkin puree in the microwave for 30–60 seconds.
  8. Add chocolate chips and stir until melted and smooth. Microwave briefly again if needed.
  9. Spread frosting over cooled brownies.
  10. Chill in the fridge for at least 30 minutes before slicing and serving.

Notes

  • Use a flax egg to make it vegan.
  • To make gluten-free, substitute with a gluten-free 1:1 flour blend.
  • Use leftover pumpkin puree by folding it into the batter or frosting.
  • Brownies can be stored in the fridge for up to 5 days or frozen for 3 months.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-brownies-recipe-2025/