Homemade Pumpkin Brownies are the perfect fusion of rich chocolate flavor and cozy fall spices. These brownies are made with wholesome ingredients like pumpkin puree, maple syrup, and coconut oil, creating a moist, fudgy texture with a hint of spice in every bite. Whether you’re making them as a seasonal treat or a healthier dessert option, these brownies are sure to impress without sacrificing flavor.
Why You’ll Love This Recipe
These pumpkin brownies are not only delicious but also simple to make and naturally sweetened with maple syrup or honey. The pumpkin puree keeps them incredibly moist, while the warm spices add that perfect fall touch. They’re dairy-free, can be made gluten-free, and contain less processed sugar than traditional brownies. Plus, you only need one bowl and minimal prep time, making them an easy win for any baker.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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4 large eggs, room temperature
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1/4 cup unrefined coconut oil, melted
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3/4 cup pure maple syrup or raw honey
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1 cup pure pumpkin puree
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1 tsp pumpkin spice
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1/2 tsp ground cinnamon
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1 tsp vanilla extract
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2/3 cup cacao powder
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1/3 cup dark chocolate chips, divided
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Flaky sea salt (optional)
Directions
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Preheat your oven to 350°F (175°C) and line an 8×6-inch baking dish with parchment paper.
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In a mixing bowl, use an electric mixer to whisk together the eggs, melted coconut oil, and maple syrup (or honey) until smooth.
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Add in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and cacao powder. Mix until everything is fully incorporated.
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Fold in half of the chocolate chips, reserving the rest for topping.
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Pour the batter into the prepared baking dish and smooth out the top.
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Sprinkle the remaining chocolate chips over the top of the batter.
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Bake for 30–35 minutes, or until the edges are set and the center has a slight jiggle.
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Optionally, sprinkle with flaky sea salt as soon as they come out of the oven.
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Allow brownies to cool completely before slicing. They will continue to firm up as they cool. Refrigerating them will result in a denser, fudgier texture.
Servings and timing
This recipe yields 8 servings.
Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Variations
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Gluten-Free: Add 2 tablespoons of almond flour if you want a bit more structure without adding gluten.
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Vegan Version: Substitute eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
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Nut Butter Swirl: Swirl in almond or peanut butter on top before baking for added richness.
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Extra Chocolate: Add a handful of chopped dark chocolate or cocoa nibs for an intense chocolate hit.
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Less Sweet: Reduce the maple syrup slightly if you prefer a more bittersweet brownie.
Storage/Reheating
Storage: Store brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 7 days.
Freezing: Freeze individual slices wrapped in plastic wrap and stored in a freezer-safe container for up to 2 months.
Reheating: Warm in the microwave for 15–20 seconds for that just-baked feel.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
No, canned pumpkin pie filling contains added sugars and spices. Use pure pumpkin puree for best results.
What’s the best way to tell if the brownies are done?
The edges should be set, and the center should still have a slight jiggle. They’ll continue to set as they cool.
Can I substitute cocoa powder for cacao powder?
Yes, unsweetened cocoa powder works fine as a substitute for cacao powder.
Are these brownies gluten-free?
Yes, this recipe contains no flour, making it naturally gluten-free.
Do pumpkin brownies taste like pumpkin pie?
Not exactly. The pumpkin adds moisture and subtle flavor, but the chocolate is the dominant taste.
Can I use another oil instead of coconut oil?
Yes, you can use melted butter or a neutral oil like avocado oil if you prefer.
How can I make them less sweet?
Reduce the maple syrup slightly or use dark chocolate chips to balance the sweetness.
Will the brownies be cakey or fudgy?
They are more on the fudgy side, especially if refrigerated after baking.
Can I add nuts or other mix-ins?
Absolutely. Walnuts, pecans, or even dried cranberries would be great additions.
How long should I let them cool before cutting?
Let them cool at least 30–45 minutes to ensure they set properly and slice cleanly.
Conclusion
These Homemade Pumpkin Brownies are the ultimate fall dessert—rich, chocolatey, and spiced just right. With a moist texture and just enough sweetness, they make a healthier treat that doesn’t compromise on flavor. Whether you’re baking for a gathering or simply want a cozy treat, this recipe is a simple, satisfying way to enjoy pumpkin and chocolate together.
Print
Homemade Pumpkin Brownies
- Total Time: 45 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
These Homemade Pumpkin Brownies are fudgy, rich, and perfectly spiced with warm fall flavors. Made with wholesome ingredients like pumpkin puree, maple syrup, and cacao powder, they’re a delicious and healthier twist on classic brownies.
Ingredients
- 4 large eggs, room temperature
- 1/4 cup unrefined coconut oil, melted
- 3/4 cup pure maple syrup or raw honey
- 1 cup pure pumpkin puree
- 1 tsp pumpkin spice
- 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- 2/3 cup cacao powder
- 1/3 cup dark chocolate chips, divided
- Flaky sea salt, if desired
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×6-inch baking dish with parchment paper.
- In a mixing bowl, use an electric mixer to whisk the eggs, melted coconut oil, and maple syrup until smooth.
- Add in the pumpkin puree, pumpkin spice, cinnamon, vanilla extract, and cacao powder. Mix until fully incorporated.
- Fold in half of the chocolate chips, reserving the rest for topping.
- Pour the batter into the prepared baking dish and spread it evenly. Sprinkle the remaining chocolate chips on top.
- Bake for 30–35 minutes, or until mostly set with a slight jiggle in the center.
- Optional: Lightly sprinkle with flaky sea salt after baking.
- Let brownies cool completely in the pan. They will firm up as they cool and even more if refrigerated.
Notes
- Use maple syrup for a refined sugar-free option, or raw honey for a sweeter variation.
- Refrigerate the brownies for an even fudgier texture.
- These brownies are naturally gluten-free and dairy-free.
- Do not overbake to keep them moist and fudgy in the center.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 18g
- Sodium: 40mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 47mg
