Who doesn’t love a good brownie? And when pumpkin season rolls around I’m all about leveling up those brownies with a bit of fresh pumpkin.
So if you’re using fresh pumpkin for other desserts, be sure to save some of that puree to make these yummy brownies.
The fresh pumpkin makes them super moist and you’ll just love them.
Here’s that recipe for ya –
Fresh Pumpkin Brownies
Rich, fudgy brownies infused with fresh pumpkin purée create a perfect fall dessert that balances deep chocolate flavor with subtle pumpkin sweetness and warm spices. These moist, decadent treats are ideal for autumn gatherings or as a cozy afternoon snack.
Ingredients
- 1 cup fresh pumpkin (roasted and puréed)
- ¾ cup (1½ sticks) unsalted butter (melted)
- 1 cup dark chocolate chips (melted)
- 1 cup granulated sugar
- ½ cup light brown sugar (packed)
- 4 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ¼ teaspoon baking powder
Instructions
1. Prepare the fresh pumpkin purée: Cut a small sugar pumpkin in half, remove seeds, and place cut-side down on a parchment-lined baking sheet. Roast at 375°F for 45-60 minutes until very tender. Let cool, scoop out flesh, and blend until smooth. Measure 1 cup of purée and set aside.
💡 Tip: You can prepare the pumpkin purée up to 3 days ahead and store it in the refrigerator. Make sure to drain excess moisture by placing the purée in a fine-mesh strainer for 10 minutes.
2. Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment with butter or cooking spray.
3. In a microwave-safe bowl, melt the butter and dark chocolate chips together in 30-second intervals, stirring between each, until completely smooth. Let cool slightly for 5 minutes.
💡 Tip: Don't overheat the chocolate or it may seize. Stir thoroughly between intervals to ensure even melting.
4. In a large mixing bowl, whisk together the granulated sugar, brown sugar, and eggs until well combined and slightly frothy, about 2 minutes. Add the pumpkin purée, vanilla extract, and melted chocolate mixture. Whisk until smooth and fully incorporated.
5. In a separate medium bowl, sift together the flour, cocoa powder, cinnamon, allspice, ginger, salt, and baking powder to remove any lumps and ensure even distribution of spices.
6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula. Mix just until no flour streaks remain, being careful not to overmix.
💡 Tip: Overmixing can lead to tough, cakey brownies instead of fudgy ones. Stop as soon as the batter is uniform.
7. Pour the batter into the prepared baking pan and spread evenly with an offset spatula. Tap the pan gently on the counter a few times to release any air bubbles.
8. Bake for 30-35 minutes, until the edges are set and a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter). The center should still look slightly underdone.
💡 Tip: Start checking at 30 minutes. Brownies will continue to cook slightly as they cool, so slightly underbaking ensures fudgy texture.
9. Remove from the oven and let cool completely in the pan on a wire rack, about 2 hours. Once cooled, use the parchment overhang to lift the brownies out of the pan and transfer to a cutting board.
10. Cut into 16 squares using a sharp knife, wiping the blade clean between cuts for neat edges. Serve and enjoy!
💡 Tip: For the cleanest cuts, chill the brownies in the refrigerator for 30 minutes before slicing.
Notes
You can substitute nutmeg for the allspice.
Tips
- Drain your pumpkin purée well to avoid excess moisture, which can make brownies soggy. Place the purée in a fine-mesh strainer or cheesecloth for 10 minutes before using.
- For extra decadent brownies, swirl cream cheese frosting on top before baking, or add chocolate chips to the batter.
- Store brownies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
- These brownies freeze beautifully! Wrap individual squares in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
- Use high-quality cocoa powder and chocolate for the best flavor. Dutch-process cocoa will give a deeper, richer chocolate taste.
- If you don't have a sugar pumpkin, you can use other fresh pumpkin varieties, but avoid decorative pumpkins as they tend to be watery and bland.
Variations
Wanna try these a few different ways? Check out these options for variations –
- Pumpkin Swirl Brownies: Reserve ½ cup of batter before adding the pumpkin. Pour pumpkin batter into the pan, then drop spoonfuls of plain chocolate batter on top. Swirl with a knife for a marbled effect.
- Add ½ cup of chopped walnuts or pecans to the batter for added crunch and nutty flavor.
- Make them gluten-free by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend.
- For a cream cheese swirl, beat 8 oz softened cream cheese with ¼ cup sugar and 1 egg. Drop spoonfuls on the batter and swirl before baking.
- Reduce the spices and add 1 teaspoon of espresso powder for a mocha-pumpkin flavor.
- Top with a chocolate ganache made from ½ cup heavy cream heated and poured over 1 cup chocolate chips, stirred until smooth.
- Make them vegan by using flax eggs (3 tablespoons ground flaxseed mixed with 9 tablespoons water) and vegan butter and chocolate.
Nutrition Facts
Calories: 245 kcal
Total Fat: 13g
Saturated Fat: 8g
Cholesterol: 65mg
Sodium: 115mg
Total Carbohydrates: 31g
Dietary Fiber: 2g
Sugars: 23g
Protein: 4g
Vitamin A: 35% DV
Vitamin C: 2% DV
Calcium: 3% DV
Iron: 10% DV