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. 
4.91 from 22 votes


  • 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


  • 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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Recipe Rating

83 comments on “Pumpkin Brownies”

  1. Loved these. More like a cake type brownie, but very moist and chocolatey. I used a whole cup of chocolate chips in the batter, but followed the recipe to T otherwise. These are now my “go to” for the chocolate cravings

  2. I made this for the first time and it was delicious! It was perfect for those who love and do not love pumpkin. My husband loved it and he is not the biggest pumpkin fan. He even asked me to make it again for his work Thanksgiving party! I made it dairy free with DF chocolate chips. Being highly lactose-intolerant, I am so glad to have found a homemade recipe that satisfies my brownie fix and does not skimp on good texture and taste. 

    • Thanks so much for your nice review! Also, we’re glad it worked with dairy-free chocolate chips – thanks for letting us know.

  3. I had some left over pumpkin purée and some left over mashed sweet potato after making some pies. I had just enough of them both to make a batch of this and it is amazing! 

  4. Simply amazing. This recipe goes straight in The Book. One question what could you use instead of pumpkin for when you can’t find them?

  5. Could this be made in muffin tins of a 9 inch round cake pan? Thank you.

    • We haven’t tried it in either of those. Baking them in a muffin pan will require less baking time. For the cake pan, you may need to use two for all the batter. Hope that helps!