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These pumpkin brownies bring rich chocolate, real pumpkin, and warm pumpkin spice together in one seriously cozy fall bake. They’re soft and chocolatey with plenty of chocolate chips on top, because pumpkin season can absolutely have its chocolate too.
Made with almond flour, pumpkin purée, maple syrup, and coconut oil, these brownies are naturally gluten-free and sweetened without refined sugar in the batter. The pumpkin adds moisture and a subtle earthy sweetness, while a generous hit of pumpkin spice gives every bite those warm, cinnamon-y fall flavours I can never get enough of.
And clearly I’m committed to the pumpkin-and-chocolate situation around here. My pumpkin chocolate chip bread runs with the same cozy combination, while my avocado brownies are waiting for you when the chocolate craving sticks around long after pumpkin season.
Ingredients for Pumpkin Brownies
These chocolate pumpkin brownies are made from scratch with real pumpkin, almond flour, cocoa powder, and plenty of warm pumpkin spice. Here’s what you’ll need:
- Almond Flour: The only flour in these brownies, which also makes them naturally gluten-free. Almond flour gives the batter a thicker, slightly grainier texture than traditional brownie batter, so don’t worry if yours doesn’t look completely smooth.
- Pumpkin Purée: Adds moisture and subtle pumpkin flavour. Be sure to use 100% pure pumpkin purée, not pumpkin pie filling, which already contains added sugar and spices.
- Cocoa Powder: Brings the rich chocolate flavour and deep colour. Use unsweetened cocoa powder here.
- Maple Syrup: Sweetens the brownies and pairs especially well with the pumpkin and warm spices. Use pure maple syrup for the best flavour.
- Coconut Oil: Adds richness and helps keep the brownies moist. Butter, ghee, or another neutral cooking oil can be used instead.
- Eggs: Give the brownies structure and help bind the almond flour batter together. Room temperature eggs are best.
- Almond Milk: Loosens the thick almond flour batter and adds moisture. You can substitute another milk if that’s what you have on hand.
- Pumpkin Spice: The source of all that warm fall flavour. You can use store bought or make a batch of my homemade pumpkin pie spice in about five minutes.
- Vanilla Extract: Rounds out the chocolate, pumpkin, and spice flavours.
- Baking Powder: Gives the brownies a little lift.
- Salt: Balances the sweetness and brings out the chocolate flavour.
- Chocolate Chips: Scattered over the top for extra chocolate in every bite. Use your favourite semi-sweet or dark chocolate chips.
Find the full ingredient list and exact measurements in the recipe card below.
How to Make Pumpkin Brownies (Key Tips)
The full step-by-step instructions are in the recipe card below, but keep these tips in mind for the best batch:
- Expect a thick batter. Almond flour doesn’t behave like all-purpose flour, so this pumpkin brownie batter will be thicker and a little more textured than traditional brownie batter. That’s normal. The almond milk helps loosen it slightly before it goes into the pan.
- Use an electric mixer. The thicker batter benefits from a mixer to get everything thoroughly combined and smooth out the pumpkin mixture before baking.
- Spread the batter evenly. Once it’s in the 8×8-inch pan, use a spatula to work the batter into the corners and level the top so the brownies bake as evenly as possible.
- Don’t mistake melted chocolate for raw batter. When checking the centre with a toothpick, keep in mind that hitting a chocolate chip can make it look like the brownies aren’t finished. Check another spot if you’re unsure.
- Let them cool completely before slicing. This one matters. The brownies continue to set as they cool, so cutting into them too soon can leave you with a much messier slice. Give them at least 30 minutes, and longer if needed, before reaching for the knife.
How to Store Pumpkin Brownies
Once completely cooled, store your pumpkin spice brownies in an airtight container at room temperature for up to 5 days. You can also keep them in the refrigerator if you prefer them chilled or want them a little firmer.
To freeze: Let the brownies cool completely, then slice and wrap them individually in plastic wrap before transferring them to a freezer safe bag or container. They’ll keep for up to 4 months. For more tips on wrapping, freezing, and thawing them properly, check out my full guide on how to freeze brownies.
For the best texture, make sure the brownies are completely cool before storing them. Trapping warmth in the container can create condensation and leave the tops damp.
Pumpkin Brownies FAQs
more brownies & cozy bakes to try next
Still in the mood for something chocolatey or pumpkin spiced? These are the next recipes I’d reach for.
- Paleo Chocolate Brownies. Rich, chocolatey, and naturally grain-free.
- Pumpkin Chocolate Chip Muffins. Moist, warmly spiced, and chocolate-studded.
- Pumpkin Banana Muffins. Soft, cozy, and naturally sweet.
- Pumpkin Spice Cookies. Soft, spiced, and made for fall.
- Pumpkin Bread with Cream Cheese Frosting. Moist, spiced, and topped with creamy frosting.
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Pumpkin Brownies
Ingredients
- 1 ½ cups almond flour
- 2 tbsp pumpkin pie spice
- 1 tsp baking powder
- ½ tsp salt
- 1 cup pure pumpkin purée (not pumpkin pie filling)
- ⅓ cup pure maple syrup
- ⅓ cup coconut oil
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- ½ cup unsweetened cocoa powder
- ¼ cup almond milk
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease both sides of a piece of parchment paper with coconut oil, then press it into an 8×8-inch baking pan. The oil underneath will help hold the parchment in place.
- In a medium bowl, whisk together the almond flour, pumpkin pie spice, baking powder, and salt.
- In a separate large bowl, combine the pumpkin purée, maple syrup, coconut oil, eggs, and vanilla. Beat with an electric hand mixer until smooth.
- Add the dry ingredients to the wet ingredients a little at a time, mixing after each addition until well combined. The batter will be thick and slightly textured.
- Beat in the cocoa powder. Add the almond milk 1 tablespoon at a time, mixing between additions to loosen and smooth out the batter slightly.
- Transfer the batter to the prepared baking pan and use a rubber spatula to spread it into an even layer. Sprinkle the chocolate chips evenly over the top.
- Bake for 40 to 45 minutes, or until a toothpick inserted into the centre comes out clean. If you hit a melted chocolate chip, test another spot before adding more baking time.
Notes
Nutrition
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