Experience fall in every bite with these Pumpkin Chocolate Chip Brownies. These brownies are dense, fudgy, and bursting with warm spices and chocolate chips. Ideal for Halloween, Thanksgiving, or any chilly autumn day. Plus, they’re freezer-friendly, so you can bake ahead for the holidays.
Whether you’re a seasoned baker or a beginner, this recipe is simple, versatile, and packed with flavor. Looking for more fall treats? Check out our Sweet Potato Flan or Dulce De Leche Mini Cheesecakes!
Why You Will Love This Recipe
You’ll love this recipe for its cozy fall flavors, with pumpkin and warm spices creating a perfectly balanced sweetness. The brownies are rich, fudgy, and slightly chewy, offering a melt-in-your-mouth texture with every bite. Whether enjoyed fresh or after being frozen for later, these brownies are sure to be a crowd-pleaser.
Ingredients You Will Need
- Wet Ingredients: Melted unsalted butter creates a dense, fudgy texture. Four eggs bind the ingredients together. Pumpkin puree adds moisture and flavor.
- Dry Ingredients: All-purpose flour provides structure. Baking powder ensures a nice rise. Salt enhances flavors; salted chocolate chips offer contrast.
- Other Ingredients: White and brown sugars create chewiness and depth. Chocolate chips add bursts of flavor. Pumpkin pie spice and cinnamon infuse warm, fall flavors.
How To Store
At Room Temperature: Keep the brownies in a sealed container at room temperature for up to 3 days, ensuring they remain moist and tasty.
Freezing: Brownies can be frozen as well. Wrap them securely in plastic wrap and store them in a freezer-safe bag. They will remain fresh for as long as 3 months. When ready to eat, let them thaw at room temperature before serving.
Tips And Tricks
- Use a mix of sugars: Combining white and brown sugar adds both sweetness and a caramel-like chewiness.
- Opt for unsalted butter: For a fudgier, denser texture.
- Spice it up: Add extra fall spices like nutmeg or ginger for a richer flavor profile.
- Swap the pumpkin: Sweet potato puree can be used as a substitute for a similar texture but with slightly different flavor notes.
Variations
- Add Caramel: Swirl in some caramel for a richer, sweeter treat.
- Espresso Kick: Add 1 teaspoon of instant espresso powder for a bold twist.
- Sweet Potato Swap: Substitute pumpkin with sweet potato puree for a subtle flavor change.
- Chip Swaps: Try dark or white chocolate chips for a different chocolate experience.
Frequently Asked Questions
How To Know When The Brownies Are Fully Baked?
To test if the brownies are ready, insert a toothpick into the middle of the pan. If it comes out clean or with just a few moist crumbs (not wet batter), the brownies are ready. They should also feel firm on the top but still slightly soft in the center.
Pumpkin Chocolate Chip Brownies
Ingredients
- ½ cup unsalted butter
- 1½ cups chocolate chips, divided
- 1 cup granulated sugar
- ½ cup brown sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp teaspoon salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 325°F (165°C). Spray a 9-inch square baking pan with nonstick spray and line the bottom with parchment paper. Set aside.
- In a small saucepan, melt the unsalted butter and 1 cup of chocolate chips over low heat, stirring constantly until the mixture is smooth. Remove from heat and set aside to cool slightly.
- In a medium mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and smooth.
- In another bowl, combine the flour, baking powder, and salt. Slowly fold the dry ingredients into the wet mixture, ensuring there are no lumps.
- Divide the mixture into two separate bowls. In one bowl, add the melted chocolate mixture and stir until smooth. In the other bowl, mix in the pumpkin puree, vegetable oil, cinnamon, and pumpkin pie spice. Stir in the remaining ½ cup of chocolate chips into the pumpkin batter.
- Pour the chocolate batter into the prepared baking pan and smooth it into an even layer. Then, pour the pumpkin batter on top. Using a knife, gently swirl the two batters together to create a marbled effect.
- Bake the brownies in the preheated oven for about 40 minutes, or until a toothpick inserted in the center comes out clean. Let the brownies cool completely in the pan before slicing.
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