Perfect for the holidays, bite into the taste of fall with these dense and deliciously chewy pumpkin brownies that are laced with semi-sweet chocolate chips.
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Table of Contents
- About Pumpkin Brownies
- Do you have to use chocolate chips?
- How to cut perfect brownies
- Pumpkin Puree vs Pumpkin Pie Filling
- Can you still use pumpkin pie filling?
- How long are pumpkin brownies good for?
- Can you freeze pumpkin brownies?
- Notes & tips for pumpkin brownies
- Other delicious pumpkin recipes
- More tasty bar recipes
- How to make pumpkin brownies
- Recipe Details
About Pumpkin Brownies
Totally decadent and perfect for fall, these pumpkin brownies are everything that makes comfort food comforting: subtly sweet, slightly chewy, and laced with chocolate chips.
Do you have to use chocolate chips?
This recipe uses pairs classic pumpkin flavor with semi-sweet chocolate chips, but you can skip the chips if you’d like. You can also use other add-ins if you’d prefer, such as:
- Reese’s Pieces
- Reese’s Peanut Butter Cups
- Nuts, like walnuts or cashews
- Other types of chips, like white chocolate or caramel
How to cut perfect brownies
If you’re anything like me and get a little nervous when cutting food, fear not – there’s an easy trick you can use to get your brownies to have perfectly cut lines and dimensions.
The trick: Before adding your batter to the baking dish, line it with parchment paper or aluminum foil. This will make it so you can simply lift the baked and uncut brownies from the pan, set it on the counter, and cut the bars without the sides of the pan interfering with your accuracy. You can even whip out a ruler if you’d like to make sure every brownie is the exact size you’d like them to be.
Pumpkin Puree vs Pumpkin Pie Filling
When it comes to holiday treats, you’re going to be faced with two types of canned pumpkin in the baking aisle:
Pumpkin puree and pumpkin pie filling.
And while these types might seem interchangeable, there is a slight (yet significant) difference.
With pumpkin puree, the only contents are cooked and mashed pumpkin (or a variety of winter gourds), with no added flavors or spices. Pumpkin pie filling is made with cooked and mashed pumpkin, too, but it is also has flavored added, typically with pumpkin pie spice.
The key difference here is convenience. If you don’t have (or don’t want to buy) pumpkin pie spice, using pumpkin pie puree can save you some time and effort; you simply add it to the recipe and skip measuring the spices. However, it does limit your ability to control the taste, and if you’re using the pumpkin pie puree with other flavors, there’s no way to guarantee how they’ll interact.
This is why you’ll see many homemade recipes use pumpkin puree (which, again, is just the gourds, no added flavor) and season and spice the recipe by hand as needed. It is a tad more work but it also gives you more control over the flavor of your fall treats.
Can you still use pumpkin pie filling?
If pumpkin pie filling is what you have to work with, then yes, you can use it in this recipe. Just be sure to omit the pumpkin-themed spices (ground cinnamon, ginger, and nutmeg) when mixing the ingredients.
How long are pumpkin brownies good for?
Once prepared, pumpkin brownies can be stored in a sealed container on the counter for up to three or four days.
Can you freeze pumpkin brownies?
If you’d like to have a batch of these brownies on hand for later, the easiest way is to freeze them. There are two ways you can do this.
To freeze the raw dough:
- Mix all ingredients per recipe instructions, then place the dough on a large piece of plastic wrap. Press the dough into a flat, log-like shape, then cover any exposed sides with plastic wrap.
- Transfer wrapped dough to a freezer bag or a storage container with a sealable lid.
- Dough can be stored for up to six months. When ready to bake, thaw in the refrigerator overnight, then prepare for baking per the recipe instructions.
To freeze baked brownies:
- Bake and allow to cool completely.
- If storing cut brownies, place them in a single layer in a freezer bag or storage container. If you need to stack the brownies, separate each layer with a sheet of wax paper. If storing the uncut brownies, simply place in a freezer bag or storage container that they fit in.
- Baked brownies can be frozen for up to three months.
Notes & tips for pumpkin brownies
- If you’d like to have full control over the flavor of these brownies, feel free to use two teaspoons of pumpkin pie spice (storebought or homemade) in place of the cinnamon, ginger, and nutmeg.
Other delicious pumpkin recipes
More tasty bar recipes
How to make pumpkin brownies
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 3 – Add the dry ingredients to the wet, then mix well.
Step 4 – Turn off the mixer and toss in the chocolate chips. Use a spatula to gently fold them into the batter.
Step 6 – Bake!
Step 7 – Let cool completely before cutting into square or rectangular brownie shapes.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, and salt. Set bowl aside.
- Drop mixer speed to low and mix in the eggs, pumpkin puree, and vanilla until incorporated, about 1-2 minutes.
- Keeping mixer speed on low, slowly scoop in the dry ingredients, about 1/2 cup at a time. Mix until dry ingredients incorporate and there are minimal clumps, about 2-3 minutes.
- Remove bowl from mixer. Add semi-sweet chocolate chips, then use a spatula to gently fold them into the batter.
- Pour batter into prepared baking dish. Use a spatula to spread the batter into a smooth, even layer.
- Bake for 30 minutes or until a tester toothpick comes out clean with no crumbs.
- Allow brownies to cool completely before removing from the baking dish (grip the edges of parchment paper and lift up). Cut the brownies into desired shapes (typically 2-by-2 inch bars).
- Serve immediately.
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.