Oh my gosh, have you noticed how pumpkin spice everything takes over when fall hits? But here’s the thing – most pumpkin desserts lean cakey or muffin-like. Not these babies! My Pumpkin Spice Brownies are the perfect marriage of rich, fudgy chocolate and those warm autumn spices we all crave. I stumbled onto this recipe one rainy October afternoon when I desperately wanted brownies but also needed my pumpkin spice fix. After some messy kitchen experiments (and one slightly disastrous batch that shall not be named), I nailed it. These aren’t just good – they’re “hide-the-last-one-from-your-kids” good. The secret? Real pumpkin puree adds moisture without making them heavy, while the cocoa keeps them properly decadent. Trust me, your basic pumpkin bread doesn’t stand a chance against these.
Why You’ll Love These Pumpkin Spice Brownies
Let me tell you exactly why these brownies will become your new fall obsession:
- Fudgy perfection: They strike that magical balance between chewy and melt-in-your-mouth that makes you close your eyes after the first bite
- Cozy spice magic: That blend of cinnamon, nutmeg, and ginger playing with deep chocolate? It’s like your favorite sweater in dessert form
- No-fuss baking: One bowl, basic ingredients, and 30 minutes later – boom! You’re the hero of every potluck
- Universal appeal: Even pumpkin spice skeptics can’t resist when it’s paired with rich chocolate
Seriously, these disappear faster than the fall leaves from my backyard every year!
Ingredients for Pumpkin Spice Brownies
Grab these simple ingredients – chances are you’ve got most in your pantry already! The magic happens when they all come together:
- 1 cup all-purpose flour (spooned into the cup and leveled – no packing!)
- 1/2 cup cocoa powder (Dutch process or natural both work)
- 1 tsp pumpkin pie spice (or make your own blend)
- 1/2 tsp salt (I use kosher – it balances the sweetness perfectly)
- 1 cup granulated sugar
- 1/2 cup melted butter (cooled slightly so it doesn’t cook the eggs)
- 2 large eggs (room temperature blends smoother)
- 1 tsp vanilla extract (the real stuff – no imitation here)
- 1/2 cup pumpkin puree (NOT pie filling – we’ll talk about this below)
Ingredient Notes & Substitutions
No pumpkin pie spice? Mix 1/2 tsp cinnamon + 1/4 tsp ginger + 1/4 tsp nutmeg. For gluten-free, swap in your favorite 1:1 flour blend. Coconut sugar works instead of granulated, though the brownies will be darker. Dairy-free? Use melted coconut oil. And please – double check that can says “puree” not “pie filling” (trust me, I learned this the hard way!).
How to Make Pumpkin Spice Brownies
Okay, let’s get baking! These come together so fast you’ll barely have time to lick the spoon (though I won’t judge if you do). Here’s exactly how I make them:
- Preheat that oven! Set it to 350°F (175°C) right away – no cheating! Grease your 8×8 pan well or line it with parchment paper (my lazy hack).
- Dry team: Whisk together the flour, cocoa powder, pumpkin pie spice, and salt in a medium bowl. Get out any cocoa lumps – they’re sneaky!
- Wet team: In a big bowl, whisk the sugar and slightly cooled melted butter until it looks like caramel sauce. Beat in the eggs one at a time, then the vanilla. The pumpkin puree goes in last – stir just until it’s ribbon-like.
- Marry them: Dump the dry ingredients into the wet. Fold gently with a spatula until you stop seeing flour streaks. Overmixing = tough brownies = sadness.
- Bake: Pour into your prepared pan and smooth the top. Bake 25-30 minutes until the edges pull away slightly and a toothpick comes out with moist crumbs (not wet batter!).
- Wait (the hardest part): Let cool completely in the pan before slicing – I know, torture! But it prevents crumbly disasters.
Pro Tips for Perfect Brownies
Room temp eggs blend better – just set them in warm water for 5 minutes if you forgot! Grease every corner of that pan – brownies stick like glue. And resist cutting while warm no matter how good they smell – patience rewards you with clean slices. Oh, and lick the bowl quickly before anyone catches you!
Serving & Storing Pumpkin Spice Brownies
Warm from the oven, these brownies shine with a scoop of vanilla ice cream melting into all those fudgy crevices – my absolute favorite way to serve them! They’re also magical with your morning coffee (don’t judge my breakfast choices). Store leftovers (ha!) in an airtight container for 3 days at room temp, or freeze slices between parchment paper for up to a month. A quick 10-second microwave zap brings back that fresh-baked magic. Pro tip: hide some in the freezer behind the veggies for emergency pumpkin spice cravings!
Pumpkin Spice Brownies Variations
Want to mix it up? Try folding in chocolate chips for extra indulgence, swirling cream cheese mixture through the batter before baking, or tossing in chopped pecans for crunch. My personal favorite? A pinch of espresso powder to deepen the chocolate flavor – shh, it’s our little secret!
Nutritional Information
Just so you know – these numbers can vary based on your ingredients. But generally, one delicious Pumpkin Spice Brownie comes in at about 220 calories, with 10g fat and 30g carbs. Not bad for pure happiness in every bite!
FAQs About Pumpkin Spice Brownies
Can I use fresh pumpkin instead of canned puree?
Absolutely! Roast a sugar pumpkin until tender, then puree the flesh until smooth. Just make sure it’s thick like canned puree – if it’s watery, drain it in cheesecloth first. I’ve done both, and while fresh adds lovely flavor, canned is my weekday shortcut.
Why did my brownies turn out cakey instead of fudgy?
Oh honey, we’ve all been there! Usually it’s from overmixing the batter (develops too much gluten) or overbaking. Next time, mix just until combined and pull them out when the toothpick has moist crumbs. Also check your oven temp – mine runs hot, so I bake at 325°F instead.
How do I double this recipe for a crowd?
Easy peasy! Double all ingredients and use a 9×13 pan. Bake time might increase by 5-10 minutes – keep an eye on it. The edges should look set when they’re done. Bonus: doubled brownies mean more to share (or not, I won’t tell).
Now go bake up a batch and tag me with your results – I love seeing your pumpkin spice creations! You can find more delicious recipes on my Pinterest page.
Print
Irresistible Pumpkin Spice Brownies – 30-Minute Fall Bliss
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 9 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Rich and fudgy brownies infused with warm pumpkin spice flavors.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 1 cup granulated sugar
- 1/2 cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 baking pan.
- Mix flour, cocoa powder, pumpkin pie spice, and salt in a bowl.
- In another bowl, whisk sugar, melted butter, eggs, and vanilla.
- Fold in pumpkin puree.
- Combine wet and dry ingredients until just mixed.
- Pour batter into pan and bake for 25-30 minutes.
- Let cool before slicing.
Notes
- Use room temperature eggs for best results.
- Do not overmix the batter.
- Check doneness with a toothpick.
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 55mg
Keywords: pumpkin spice brownies, easy dessert, fall baking
