Pumpkin Brownies

Two brownies on a white plate. One completed covered in powdered sugar, one in a powdered sugar pumpkin

Tis the season for pumpkin! Pumpkin seems to be in everything, everywhere, and brownies are no exception. I love brownies, especially when they are fudgy and dark. No milk chocolate brownies for me! But, if you are a milk chocolate fan, feel free to substitute the dark chocolate for milk.

Why did I decide to bake pumpkin brownies? About a week ago, one of my cousins stopped by. He has a sweet tooth, and doesn’t mind being a taste tester for baking experiments. It was the perfect excuse to bake. Also, I’ve had a rough draft post for pumpkin brownies sitting on my dashboard for nearly a year. I’ve baked them once before, but I always ate them before I could take pictures. Hah! Well, this time I resisted.

Sitenote: I made this batch of brownies plain, without walnuts, or cinnamon. I suggest adding them, because I will definitely add these items next time. And, who doesn’t love more chocolate? with cinnamon?

Servings: about 16 | Prep Time: about 20 minutes | Cook Time: about 30 minutes


1 can pumpkin purée (15 oz)

25 ounces dark or semisweet chocolate

4 tbsp butter (half stick)

3 eggs

1 tbsp vanilla extract

1/2 cup cocoa powder

2 tsp cinnamon (optional)

Walnuts (optional)

Chocolate chips (optional)


  • Using a double boiler, melt the chocolate and butter.
  • In a bowl, beat the eggs and vanilla. Add pumpkin purée.
  • Add the melted chocolate to the pumpkin mixture.
  • Add cocoa powder, cinnamon, nuts, and chocolate chips.
  • Bake for 25-30 minutes at 350 degrees F. If you’re using a toothpick to determine whether or not the brownies are cooked, keep in mind that the toothpick should not come out clean. For a fudgy end result, don’t overcook the brownies.

Single brownie with powdered sugar pumpkin on a white plate

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