Delicious and festive, this Brownie with Pumpkin recipe is always a hit with the entire crowd. Full of warm Fall spices and chocolatey goodness, these Pumpkin Brownies need to be a mandatory part of your Fall baking!
There’s nothing that gets me into the festive spirit quite like baking. Am I right? And I know I’m not alone in saying that. I’m not even the world’s biggest baker and much prefer savoury to sweet. But hey, there’s just something about how the smell of the house alone when something is baking up in the oven is enough to tell me what season it is. And when it’s Fall and the leaves are changing colours all around me, I shamelessly jump on the pumpkin spice bandwagon like the rest of the world. Give me all of the pumpkin spice!
From pumpkin spice cookies to pumpkin spice loaf cake and, of course, enough pumpkin spice lattes to satisfy my craving until next season, I can never say no to the warm and cozy pumpkin spicy vibes, if you know what I’m saying. And if you don’t, then this Brownie with Pumpkin recipe is guaranteed to give you those warm and cozy pumpkin spicy vibes and then some!
Ok, so now that we got that out of the way, can we just shift the spotlight over for a minute?! Let’s talk about the fact that pumpkin and chocolate are like a match made in Heaven. And that when they get together, there’s something magical that happens. I don’t know what it is. But the combination of the milky and rich chocolate against the warm and comforting fall flavours and the subtle flavour of the pumpkin is just….. yeah, what dreams are made of.
Also, can I just say that Pumpkin Spice Brownies hit different. Not only is this chocolate we’re talking about here but it’s melty, ooey, gooey, fudgy and delicious chocolate. With those cinnamony notes embedded throughout and the fact that these brownies are both healthy and gluten free, I’m having a hard time thinking of anything better.
Oh, I know. BRB. *runs to get her pumpkin spice latte*
INGREDIENTS YOU NEED TO MAKE THIS BROWNIE WITH PUMPKIN RECIPE
You’ll find some of your usual baking suspects in this recipe for Pumpkin Brownies with a few festive Fall additions. Here’s what you’ll need to whip up a batch in a little bit more detail:
- Almond Flour: The base and bulk of our Pumpkin Brownie recipe. Provides structure and makes these babies gluten free. I personally haven’t tested this recipe using a different kind of flour. So, at this point, I can’t speak to how they would turn out. However, feel free to drop me a comment letting me know if you do try to make these brownies using a different flour before I do. RECIPE NOTE: The almond flour gives these Pumpkin Brownies a thick, almost flakey texture. The batter might not be as smooth as you’re used to seeing in other brownie batters (you can really see the texture in the progress photos in the recipe card down below). Don’t worry. That is completely normal and the texture will smooth out a bit as the brownies bake up in the oven.
- Cocoa Powder: Adds flavour, the dark colour we’re going for and makes these Pumpkin Brownies chocolatey and delicious. I used an all natural and organic cocoa powder for this recipe.
- Pumpkin Purée: Adds flavour, texture and moisture to this Brownie with Pumpkin recipe. Be sure to go for pure pumpkin purée and not pumpkin pie filling which already comes spiced. You’re going to be adding the spices to the batter yourself so pumpkin pie filling will not work the same in this recipe.
- Eggs: Adds flavour, moisture and structure to this Brownie with Pumpkin recipe.
- Vanilla Extract: Enhances the flavours of the rest of the ingredients making these brownies pop. A common ingredient in baked goods. And, IMHO, a must have in your kitchen as almost all baked goods will call for at least a splash of vanilla!
- Baking Powder: Gives these Pumpkin Brownies a light but cakey texture.
- Salt: A little salt goes a long way in baking. Helps to balance out the flavours and enhance the sweetness in these homemade Pumpkin Brownies.
- Pumpkin Spice: Responsible for ALL OF THE cozy Fall vibes these Pumpkin Brownies give off. It adds a warm and comforting flavour usually consisting of cinnamon, cloves, nutmeg, ginger and allspice. You can use store bought but WHY?! when you can easily make your own at home. Find my simple, 1 minute recipe for how to do exactly that right HERE.
- Chocolate Chips: Adds the perfect chocolate and fudgy crunch to this recipe for Pumpkin Brownies.
- Maple Syrup: Adds a layer of sweetness to the brownies and replaces the need for any sugar or sweeteners.
- Coconut Oil: The fat in this recipe and makes these Pumpkin Brownies extra fudgy and delicious. You can use a different oil (such as vegetable), butter or ghee instead, if you prefer.
- Almond Milk (not pictured): Adds moisture and flavour to the brownies. Also helps to smooth out the batter a bit giving these brownies an overall a smoother and lighter texture. You can use a different milk instead, if you prefer.
HOW TO MAKE PUMPKIN BROWNIES FROM SCRATCH (KEY TIPS)
You can find full instructions for how to make this healthy recipe for Pumpkin Brownies in the recipe card down below, but here are a few quick tips to keep in mind:
- Grease both sides of the parchment paper. On the one side, it’ll help the piece of parchment paper stick to the bottom of the baking dish keeping it in place for easier filling. And on the other, it’ll keep the brownies from sticking to the bottom of the pan.
- Use a hand mixer to help you mix the batter as you want to ensure you combine the ingredients reeeeallllly well. The texture of the almond flour is a bit thick and cakey so mixing it by hand is not ideal. As mentioned earlier, the almond flour gives these Pumpkin Brownies a thick, almost flakey texture. The batter might not be as smooth as you’re used to seeing in other brownie batters (you can really see the texture in the progress photos in the recipe card down below). Don’t worry. That is completely normal and the texture will smooth out a bit as the brownies bake up in the oven.
- Use the toothpick trick to check for doneness. It can be hard to tell whether or not your brownies are actually cooked all the way through just by looking at them. Inserting a toothpick into the center is the best way to check if the brownies are done or if they need more time. If the toothpick comes out clean when inserted into the center, the brownies are done and can be taken out of the oven to cool. However, be sure not to confuse a melted chocolate chip, for example, for the underdone center.
- Allow the brownies to cool before slicing. I know, I know. The dreaded cool down process after baking up something delicious. Letting your brownies come to room temperature for at least 30 minutes prior to slicing, will give you that perfectly fudgy and clean brownie cut as opposed to a gooey mess. The brownies set and firm up as they cool and release their heat making them easier to cut and hold their shape.
FREQUENTLY ASKED QUESTIONS
Since it’s hard to check if your brownies are done or require a bit more time in the oven, we use a toothpick to check for doneness. Simply insert a clean toothpick into the center of the brownies. If it comes out clean, the brownies are good to go. If it comes out wet, the brownies need a bit more time. However, be sure not to confuse a melted chocolate chip, for example, for the underdone center.
No, it’s not necessary to refrigerate brownies before cutting. However, it is necessary to allow them to completely cool and come to room temperature before slicing. I know it’s hard when there’s a tray of freshly baked gooey brownies staring at you. But if you cut into your brownies too soon, you’ll end up with a gooey mess rather than a perfectly fudgy and firm brownie that is able to hold it’s shape. The cooling process could take anywhere from about 30 minutes up to 2 hours.
If you’re in a hurry, you can always stick the tray of brownies in the fridge to speed up the cooling process. However, I think you get the best texture and flavour when you allow the brownies to cool completely at room temperature instead of in the fridge.
To keep brownies moist and fresh, store them in an airtight container or sealed ziploc freezer bag. You can keep them at room temperature on the counter for up to 5 days or in the fridge for a little longer.
Yes! You can freeze these Pumpkin Brownies for up to 4 months. Simply allow them to come to room temperature and cool completely then slice. You can either freeze the whole (well wrapped) pan or lay the brownies out in a single layer on a baking sheet and pop it in the freezer. Once solid, individually wrap each brownie in plastic wrap. Then transfer them to an airtight container or sealed ziploc freezer bag for single serving portions.
- 1 1/2 cups Almond Flour
- 1 cup Pumpkin Purée (not pumpkin pie filling)
- 1/2 cup Cocoa Powder
- 1/3 cup Maple Syrup
- 1/3 cup Coconut Oil
- 1/3 cup Chocolate Chips
- 1/4 cup Almond Milk
- 2 Eggs, room temperature
- 2 tbsp Pumpkin Spice*
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 1/2 tsp Salt
- Preheat the oven to 350°. Grease both sides of a piece of parchment paper with some coconut oil then press it into a 8x8 baking dish using your hands. The coconut oil should help the parchment stick to the bottom and sides of the dish.
- In a bowl, add the almond flour, pumpkin spice, baking powder and salt. Whisk to combine.
- In a separate bowl, add the pumpkin purée, maple syrup, coconut oil, eggs and vanilla. Use an electric mixture to combine until smooth.
- Add the dry ingredients to the wet ingredients, a bit at a time, using the mixture to combine and smooth out the batter (it'll kinda have a cakey/thick texture).
- Beat in the cocoa powder. Then add the almond milk, 1 tablespoon at a time, to smoothen out the batter a bit.
- Pour the batter into the parchment lined baking dish and use a spatula to spread it out as evenly as you can. Top with chocolate chips.
- Bake for 40-45 minutes or until a toothpick comes out clean when inserted into the center. Cool completely before slicing.
Try making your own Pumpkin Spice to use for these brownies! Find my easy to make, 1 minute recipe HERE.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 217Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 31mgSodium: 153mgCarbohydrates: 17gFiber: 4gSugar: 9gProtein: 5g
Nutrition is only an estimate and calculated using Nutritionix.
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