Kirbie's Cravings

Pumpkin Brownies

Super fudgy, moist, eggless chocolate brownies made healthier by using pumpkin puree. This easy one bowl recipe makes the most delicious brownies!
close-up photo of a stack of brownies

I am so in love with this new brownie recipe. You may recall a few months ago I shared with you my zucchini brownie recipe. It’s a recipe I love so much and have made multiple times for friends and family.

When I was making that recipe for the first time, I immediately knew I was going to have to try making a pumpkin version. And this is it!

I think the pumpkin version is just as amazing as the zucchini version. Plus it’s even easier because you don’t have to grate zucchini and you can use canned pumpkin puree.

close-up photo of brownies on a baking sheet

Using Pumpkin Puree

You can buy canned pumpkin puree at the grocery store. Be sure to use pure pumpkin puree and not pumpkin pie filling.

The pumpkin adds a lot of moisture and structure to these brownies, replacing some of the oil and eggs that would normally go into a brownie recipe. As a result, the brownies are healthier than your classic brownie recipe too.

The flavor of pumpkin puree is very mild so you will likely not taste it in this recipe. I was not trying to make pumpkin flavored brownies– the goal was to make chocolate brownies.

Brownie Texture

These brownies rise higher than traditional brownies, almost cake-like. However, the brownies are incredibly moist and fudgy, which make them feel more like brownies than cake. If you love fudgy brownies you should check out my Dulce de Leche Brownies, too!

Making the Brownie Batter

  • Everything is mixed in one bowl with a whisk and large baking spatula.
  • First, you whisk together all the dry ingredients until they are evenly mixed.
  • Then you add in the oil and vanilla and mix into the dry batter until everything is lightly coated in oil. The batter will be very dry and sand-like.
  • Once everything is moistened, you add in the pumpkin puree. Stir with a large spatula until batter is smooth and thick. Then stir in half the chopped chocolate. The batter will be so thick that you will need a spatula to spread it out, so don’t be alarmed that it doesn’t pour out easily.
  • Dump batter into prepared 9 inch x 13 inch baking pan. Spread the batter evenly across the pan with your spatula. It will not be completely smooth, but this is okay because it will spread out more when it is baking.
  • Finally, sprinkle remaining chopped chocolate over batter surface before placing the brownies into the oven to bake.
    close-up photo of brownies

If you want more recipe be sure to check out my favorite pumpkin recipes post! Or, you might like my keto no bake pumpkin brownies if you are eating low carb.

stack of 3 pumpkin brownies with brownies resting on cooling rack in background

Pumpkin Brownies

Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Course: Dessert
Cuisine: American
Super fudgy chocolatey brownies made a little healthier with the use of pumpkin puree. 
4.88 from 8 votes

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 cups granulated sugar
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking soda
  • 1/2 tsp salt
  • 1/2 cup vegetable or canola oil
  • 2 tsp vanilla extract
  • 2 1/2 cups pumpkin puree
  • 1 cup roughly chopped semisweet chocolate

Instructions

  • Preheat oven to 350°F and line a 9x13 inch baking pan with parchment paper.
  • In a large bowl add flour, sugar, cocoa powder, baking soda, salt. Whisk until evenly mixed.
  • Add in oil, vanilla. Stir until all the batter is just moistened. It should resemble sand.
  • Stir in pumpkin. Mix with a large spatula until the batter becomes smooth. The batter will be quite thick. 
  • Stir in 1/2 cup of chopped chocolate. Pour batter into prepared baking pan. Use spatula to spread batter evenly across pan and smooth surface. 
  • Sprinkle remaining chocolate across surface of the batter. Bake for 28-30 minutes. Toothpick insert should have a few crumbs clinging and the batter should no longer be liquid inside. Allow brownies to cool for one hour so that they can set before cutting and serving. If you try to cut them right away, the crumb will still be loose and it will be hard to cut the brownies without them falling apart.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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36 comments on “Pumpkin Brownies”

  1. Thanks for your recipe. This is exactly what I was looking for. I used oatmeal and brown sugar. It really looks like a brownie

  2. Can these freeze well? 

  3. Have you ever made this without the oil but using applesauce?

  4. Could you make these with almond flour??so they could be gluten free.

  5. Made this a few times now and as always its its amazingly perfect. What I love about this recipe is it’s really adaptable but still turns out great and most of its practical 1 of the 5 a day right?!
    Keep up the good work!

  6. Omg sooooo yummmmmy I’m new to vegan/plant based and this recipe is awesome my friends and family have started to request these brownies at our gatherings as it makes so much and are absolutely delicious. They are always shocked when I tell them the ingredients  

  7. I only have 1.5 cups of pumpkin but do have eggs on hand. Any suggestions?

    • Sorry I don’t have any suggestions. You can look online for pumpkin puree to egg ratio substitutes and try it out.

  8. Yummy brownie. I ended up baking the brownie for more than the stated 30 minutes. Despite the disparity, I will make these again.

  9. Makes a yummy brownie. They took longer to bake than the recipe states. I will be making these again.

  10. Can I use the half of this sugar? I dont like it too sweet but I also dont want it to be tasteless

  11. I used 1 for 1 sugar replacement and they came out great!

  12. Can I use a non gluten flour ie coconut, almond, etc? I will also use monk fruit “sugar” vs came or white sugar. Thanks for this recipe 

  13. Really amazing. Baked longer than 30 minutes for me too. I added cinnamon and nutmeg! 

    The best part is you can eat the batter without worry!

  14. I’m stuck in Bolivia during this quarantine and luckily the farm I’m living on has a huge number of pumpkins that just keep growing. We tried everything with pumpkin and finally found this recipe. It’s so good! Cocoa isn’t available here so we just skipped it, and the chocolate available isn’t great either but it still somehow works and tastes great!

  15. Delicious brownies , my family loved them. Good way to get some extra vegetables into my son, thanks for the recipe

  16. Mine are currently in the oven as we speak! If I make these again, I would mix in the pumpkin purée into the dry ingredients before the oil and vanilla. Trying to mix only a half cup of oil into almost 5 cups of dry ingredients didn’t mix evenly. I also ran out of white sugar, so my batch is 1 cup white sugar, 1/2 cup of brown sugar. Dark chocolate chips (because it’s all I have on hand). Still excited to taste though!

  17. I made these for a Halloween party, added white chocolate chips instead of milk chocolate, still great.

  18. Just made these pumpkin brownies. I was sceptical as I have made sweet potato brownies (somebody else’s recipes) and hated them. These were amazing! I did use more chopped dark chocolate on the top of the brownie, and had to bake them for longer than 30 minutes. However, that being said they were really fudgy and chocolately, great brownies. Could not taste the pumpkin at all, so I think they could easily pass as a regular brownie, just a little better for you!

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