These Pumpkin Brownies are the definition of fall comfort baking: fudgy, spiced, and full of melty chocolate chips, all mixed together in just one bowl. Think the gooey richness of a brownie crossed with the cosy flavour of pumpkin pie spice, dense, moist, and irresistible.

This recipe is part of my One Bowl Fall Favourites series, where every bake is as simple as it is seasonal. No stand mixer, no complicated steps, just straightforward, cosy recipes you can whisk up with a wooden spoon and one trusty bowl. Keep an eye out for next weeks recipe: Pecan Pie Cookies, a soft, chewy cookie with gooey pecan filling, a bite-sized spin on the holiday classic.

Why you will love this recipe:

One bowl, no fuss | You don’t need a mixer, multiple bowls, or fancy equipment. Everything stirs together in a single bowl or saucepan, which means less washing up and more time enjoying the results.

The perfect texture | These aren’t cake-like pumpkin squares. They’re true brownies: dense, chewy, and fudgy. Think of them as the lovechild of a classic brownie and a spiced blondie.

Pumpkin spice season in every bite | With cosy notes of cinnamon, nutmeg, ginger, and cloves, these brownies taste like fall wrapped in a warm blanket. Pair with a coffee, tea, or hot chocolate for maximum autumnal vibes.

Stays moist for days | Thanks to pumpkin puree and brown sugar, these brownies don’t dry out quickly. Bake a pan on Sunday and enjoy them all week (if they last that long!).

Customisable | Swap chocolate chips for white chocolate, drizzle with caramel, or swirl in cream cheese for an even more indulgent twist.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Unsalted butter, browned | Creates a nutty, toffee-like flavour that pairs perfectly with pumpkin spice, making these brownies taste richer and more complex than using plain melted butter

Pumpkin Spice mix | bloomed in hot butter to intensify aroma.

Soft Brown sugar | Adds moisture and depth of flavour thanks to molasses. Essential for chewiness.

Caster sugar | Balances sweetness and helps with crisp edges.

Pumpkin puree | the star ingredient, keeping the brownies moist and flavourful (use 100% puree, not pie filling).

All-purpose flour | just enough structure without making the bars cakey.

Baking soda | lifts slightly but keeps density.

Salt | enhances sweetness and prevents cloying flavor.

Large Egg | helps bind the batter and creates fudgy texture.

Vanilla extract | rounds out and balances the spices.

Chocolate Chips | Melty bites that pair perfectly with pumpkin spice.

FAQs

Can I use homemade pumpkin puree?
Yes! Just make sure it’s thick and well-drained. Too much water can make the brownies gummy.

What if I don’t have pumpkin pie spice?
You can easily make your own at home. Simply mix 2 tsp cinnamon + ½ tsp nutmeg + ½ tsp ginger + pinch of cloves.

Can I freeze them?
Definitely. Cool completely, slice, wrap individually, and freeze up to 3 months.

Storage & Make Ahead

Room temp: Store airtight for up to 3 days.
Fridge: Keeps up to 5 days (a little firmer, but still fudgy).
Freezer: Perfect make-ahead treat — just thaw at room temp before serving.

Expert baking tips!

Bloom your spice | Stir the pumpkin pie spice into the hot butter for maximum fragrance.

Don’t overmix | Treat the batter like brownies and mix until just combined.

Chip strategy | Fold in half the chocolate chips, sprinkle the rest on top before baking for that bakery look.

Cool before cutting | These are fudgy and need setting time before neat slice, so be patient and let them cool fully or leave them in the fridge overnight.

Pumpkin Brownies

15 MIN PREP TIME

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25 MIN BAKE TIME

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40 MIN TOTAL

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15 MIN PREP TIME 〰️ 25 MIN BAKE TIME 〰️ 40 MIN TOTAL 〰️

Why you will love this recipe:

Ingredients:

FAQs

Storage & Make Ahead

Expert baking tips!

Recipe Card: