Fudgy Pumpkin Chocolate Brownies
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Pumpkin Chocolate Brownies are rich, fudgy brownies made with pumpkin puree, chocolate chips, warm cinnamon, and date syrup. I love pumpkin bread, pumpkin cookies, and pumpkin cake, but sometimes I want something a little richer. These Pumpkin Chocolate Brownies have everything I love about a classic fudgy brownie while bringing in warm cinnamon, pumpkin puree, and plenty of chocolate chips. If you’re looking for a pumpkin dessert that isn’t pie, these brownies are always one of my favorites.
Fudgy Pumpkin Chocolate Brownies are what happen when a classic brownie and pumpkin bread decide to become best friends.
Every fall I buy more cans of pumpkin than I could ever realistically use. Some end up in muffins, some end up in pancakes, and every now and then they end up in something completely unexpected like these brownies.
The pumpkin keeps them incredibly soft and fudgy while the cocoa powder and chocolate chips bring all the rich chocolate flavor you want from a brownie. Then there are the walnuts. They’re totally optional, but I love the little crunch they add between all that chocolate.
If you’re looking for a pumpkin dessert that isn’t pie, these brownies are always one of my favorites.
Why You’ll Love This Recipe
- Rich, fudgy texture
- Loaded with chocolate chips
- Perfect use for pumpkin puree
- Easy one-bowl recipe
- Great for holiday baking
- Freezes beautifully
- Made with simple pantry ingredients
Ingredients Needed To Make Pumpkin Chocolate Brownies
- Flour
- Baking powder
- Kosher salt
- Unsweetened cocoa powder
- Coconut sugar
- Date syrup
- Eggs
- Vanilla extract
- Cinnamon
- Allspice
- Butter, melted
- Pumpkin puree
- Semi-sweet chocolate chips
- Walnuts
How To Make Fudgy Pumpkin Chocolate Brownies
Mix the Wet Ingredients
- Add the melted butter, pumpkin puree, coconut sugar, date syrup, eggs, and vanilla to a large mixing bowl. Mix until smooth and well combined.
Add the Dry Ingredients
- Add the flour, cocoa powder, baking powder, salt, cinnamon, and allspice. Stir just until no dry streaks remain.
Fold in the Chocolate and Walnuts
- Fold in the chocolate chips and chopped walnuts. The batter will be thick.
Bake
- Spread the batter into a greased 9×9 baking dish and smooth the top. Bake until a toothpick inserted near the center comes out with a few moist crumbs attached.
Cool Before Slicing
- Allow the brownies to cool completely before cutting. This helps them finish setting and gives you cleaner slices.
Storage
Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. Brownies can also be wrapped tightly and frozen for up to 3 months.
Fudgy Pumpkin Chocolate Brownies
Equipment
- 9×9 or 9×13 baking dish
Ingredients
- 2 cups all-purpose flour (or 1:1 gluten-free flour blend)
- 1 tbsp baking powder
- 1 tsp kosher salt
- 1 cup unsweetened cocoa powder
- 1 cup coconut sugar
- 1/2 cup date syrup
- 4 eggs
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- 1/8 tsp allspice
- 1 cup butter (melted)
- 15 ounces pumpkin puree
- 2 cups semi-sweet chocolate chips
- 1 cup walnuts (chopped)
Instructions
- Preheat the oven to 325°F and spray a 9×9 baking dish with nonstick spray and set aside.
- Add the melted butter, pumpkin puree, coconut sugar, date syrup, eggs, and vanilla extract to a large mixing bowl.
- Mix for 2 to 3 minutes until smooth and well combined.
- Add the flour, cocoa powder, baking powder, salt, cinnamon, and allspice.
- Mix just until combined and fold in the chocolate chips and walnuts.
- Spread the batter evenly into the prepared baking dish.
- Bake for 40 to 45 minutes or until a toothpick inserted near the center comes out with a few moist crumbs.
- Allow the brownies to cool completely before slicing.
- Serve as is or with an extra drizzle of date syrup and ice cream.
Notes
- Use pumpkin puree, not pumpkin pie filling.
- A few moist crumbs on the toothpick are ideal for fudgy brownies.
- Allow the brownies to cool completely before cutting.
- Additional chocolate chips can be sprinkled over the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
Storage
Store brownies in an airtight container at room temperature for 3 days or in the refrigerator for up to 1 week. Brownies can also be wrapped tightly and frozen for up to 3 months.Nutrition
Commonly Asked Questions
Yes. Honey or maple syrup can be substituted in equal amounts, though date syrup gives the brownies a deeper caramel-like flavor that pairs especially well with pumpkin and chocolate.
Pumpkin puree adds moisture without thinning the batter. Combined with cocoa powder and melted butter, it creates a dense, rich brownie texture.
Absolutely. Many people prefer them the next day because the flavors deepen and the texture becomes even more fudgy.
Yes. The brownies will be thinner and typically bake in 30 to 35 minutes rather than 40 to 45 minutes.
You can. Simply omit them or replace them with additional chocolate chips.
Can we use honey or maple syrup instead of date syrup?
Yes 🙂