Super fudgy, moist, eggless chocolate brownies made healthier by using pumpkin puree. This easy one bowl recipe makes the most delicious 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.
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.
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.
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.
- 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.
Wow, big hit for a party. I love the inspiration here of the original recipe, but I made some tweaks and they turned out great. We had a party to christen a new fire pit I built, so I wanted all the food to have a smoky theme. Every year, I decorate with pumpkins in the fall and then smoke them in my smoker for pumpkin butter as gifts. Also, a smoked pumpkin pie with a dark chocolate ganache and lots of whip is mind blowing. Anyhow, back to brownies: I used my smoked pumpkin, and swapped the oil for browned butter, a spoonful of instant coffee, and added pecans. Huge hit, thanks!
Wow! Thanks for sharing your adjustments – we’re glad you loved the recipe.
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
We’re glad you enjoyed it – thanks for sharing your adjustment, too!
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.
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!
That’s great! We’re so glad you enjoyed the brownies.
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?
You can usually find canned pumpkin puree all year in the baking aisle.
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!
Thank you! Thank you! I made this tonight only change I made was I only had white chocolate chips. This is so good and fudgy perfect brownie feel. Cannot wait to make with semisweet chocolate! This is my new go to brownies.
We’re so glad it worked with white chocolate – thanks for letting us know!
10/10 would definitely make these again.
Thank you for the great review and for rating the recipe!
Awesome. Only had 2 c puréed pumpkin so added 1 egg and it’s very moist. Should have cooked 2 min longer? So chocolatey regardless.
We’re glad you enjoyed the brownies!
Yummy. Can hardly wait until they cool down!
We hope they’re a hit!
I looked at dozens of recipes trying to find a healthier brownie and finally settled here. It was SO GOOD. Fudgy fudgy fudgy. Not a chewy brownie (which is usually my go to), but moist, almost cake like. Rich and FUDGY and amazing. Maybe my new favorite brownie recipe.
I halved the recipe and used just 1/2 cup sugar total. Cooked 20 min in an 8×8 pan. They were perfectly gooey. Thank you for this recipe!
We’re so glad you enjoyed them!
The consistency was definitely not fudgy, but it was moist. I would recommend as a quick fix for chocolate cravings 🙂 I made a half batch. I removed 1/4 c flour and added more cocoa powder in it’s place for more chocolate flavor and used equal parts vegetable oil and applesauce. I also only used 1/2 C sugar.
Do you think I could use agave/honey/maple syrup in places of the sugar next time?
We’re not sure how those subs will work in place of the honey but it will definitely change the texture of the brownies.
Do you think it could be the fact that you ended up making a completely different recipe than what was posted? ? I will never understand people who do that and then complain when the end result isn’t what they expected.
Super moist with the pumpkin purée. Love that they are egg and dairy free!
So glad you loved them!
absolutely wonderful! a family favorite
they’re usually gone within a day
We’re happy you love the recipe!
Have you tried preparing with an egg? Would the recipe need to be adjusted?
We intended for this to be an eggless brownie recipe so we haven’t tried making it with eggs. You should try our Flourless Pumpkin Brownies instead.
What are the nutritional facts for this recipe?
We don’t have nutrition info for desserts, but there are lots of free online calculators you can use.
Love these! They are so delicious and have been added to our favorites.
So glad you enjoyed them!
No egg? Just want to make sure I’m making this right, thanks!
You are! There are no eggs in this recipe.
Could you use boxed brownie mix in lieu of the dry ingredients? 🙂
Without testing it, we can’t say how you would need to adjust the recipe.
Thanks! That’s was sooooo gooood !
So glad you enjoyed them!
Mine turned out mushy in the middle … not sure what I did wrong! Flavour was nice but texture was not appealing. Would love to make this again but need advice!
Did you bake them long enough? Depending on your oven, you may need to bake them a little longer.
Made these with leftover pumpkin puree from the fall & they are DELICIOUS!
I’m so glad you liked them!
Kids love these! I love they are a one bowl recipe and so quick! I but sugar to 1 cup and no one notices! Thx for a fabulous recipe.
I’m so glad your kids love them!
I happened upon this recipe because I was looking to use up the remaining pumpkin puree I had. Glad I found it, because these turned out great. I probably cooked mine for about 40-45 minutes, and used vegan chocolate chips. Very easy recipe, I would definitely make them again.
I’m so glad you enjoyed!
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!
I’m so glad they worked out well for you!
I made these for a Halloween party, added white chocolate chips instead of milk chocolate, still great.
I’m glad they worked out for you!
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!
It is definitely a harder way to mix but I found that it made a difference in the texture. I hope you enjoy!
Delicious brownies , my family loved them. Good way to get some extra vegetables into my son, thanks for the recipe
I’m so glad your family loved them!
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!
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!
I’m so glad you enjoyed!
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
No the recipe will not work with the flour swap. If you’re looking to make it low carb, I recommend this recipe instead: https://kirbiecravings.com/flourless-pumpkin-brownies/
I used 1 for 1 sugar replacement and they came out great!
Happy to hear that!
Can I use the half of this sugar? I dont like it too sweet but I also dont want it to be tasteless
I have not tested it with half sugar.
Makes a yummy brownie. They took longer to bake than the recipe states. I will be making these again.
Yummy brownie. I ended up baking the brownie for more than the stated 30 minutes. Despite the disparity, I will make these again.
It may be the brand of pumpkin puree. Some can be more liquid than others.
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.
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
I’m so glad you like the recipe!
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!
I’m so glad you enjoy the recipe!
Could you make these with almond flour??so they could be gluten free.
I have not tested an almond flour version
Made these tonight for 4/20 with CannaCoconut Oil (legal in my province) and they were absolutely scrumptious!!! Thank you for the recipe
I’m glad you enjoyed!
Have you ever made this without the oil but using applesauce?
I have not
Can these freeze well?
Mine have never lasted long enough to freeze, but I think they should freeze well
Thanks for your recipe. This is exactly what I was looking for. I used oatmeal and brown sugar. It really looks like a brownie
I’m glad you liked it!