Buckle up because I’m about to unleash my latest obsession: Pumpkin Brownies! These aren’t your grandma’s brownies. These are Cuba Queen-approved flavor bombs that will make you question everything you thought you knew about fall baking.

I remember the first time I nailed this recipe. It was a rainy afternoon, and I was determined to create something that screamed “comfort” but with a Cuba Queen twist. One bite, and I knew this was it! The rich chocolate, the warm pumpkin spice, and that fudgy texture… pure magic!

It was the fudgy texture I kept chasing. It took me multiple tries, but eventually I reached perfection.

And now, I’m beyond hyped to share this recipe with you. Get ready to transform your kitchen into a pumpkin-chocolate paradise! Let’s do this!

INGREDIENTS You Need for This:

Here’s the thing: this Pumpkin Brownies ingredient list is SHORT but mighty! We’re talking maximum flavor with minimum fuss.

1 cup (2 sticks) unsalted butter, melted: Don’t even THINK about using margarine here. We’re going for rich, decadent flavor!
2 cups granulated sugar: For that perfect sweetness.
4 large eggs: The key to a fudgy, chewy texture.
1 teaspoon vanilla extract: Adds a touch of warmth and complexity.
1 cup all-purpose flour: Nothing fancy here, just good old reliable flour.
¾ cup unsweetened cocoa powder: Use high-quality cocoa for intense chocolate flavor!
½ teaspoon baking powder: For a little lift.
¼ teaspoon salt: Balances the sweetness and enhances the other flavors.
1 cup pumpkin puree: Make sure it’s PUREE, not pumpkin pie filling!
1 teaspoon pumpkin pie spice: The soul of fall flavor!
1 cup chocolate chips: Semi-sweet or dark chocolate, your choice!

The secret to epic Pumpkin Brownies is using really good cocoa powder. Splurge on the fancy stuff – you won’t regret it! Find the best ingredients for this Pumpkin Brownies at your local specialty store. You could even try a farmer’s market for fresh spices!

If you’re on a budget, you can substitute vegetable oil for the melted butter. It won’t be quite as decadent, but it will still be delicious. The main focus is to create a quality brownie that you can enjoy any time!

Go ahead and measure everything out. Let’s get this fudgy pumpkin brownie party started!

STEP-BY-STEP INSTRUCTIONS:

Alright, flavor adventurers, let’s get down to business! Follow these steps, and you’ll be sinking your teeth into perfect Pumpkin Brownies in no time.

Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. Don’t skip the greasing! You want these Pumpkin Brownies to slide right out.
In a large bowl, whisk together the melted butter and sugar until smooth. Don’t stress – your Pumpkin Brownies is going to be incredible!
Beat in the eggs one at a time, then stir in the vanilla extract. This is where the magic starts to happen!
In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt. Pro tip for Pumpkin Brownies perfection: Sift the dry ingredients to avoid any lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing leads to tough Pumpkin Brownies.
Stir in the pumpkin puree and pumpkin pie spice until well combined. Your Pumpkin Brownies should look/smell like a fall wonderland at this point! The warm spices with the rich chocolate is a beautiful combo.
Fold in the chocolate chips. This is where your Pumpkin Brownies transforms into pure magic. Be sure to distribute the chocolate chips to ensure every bite is the perfect bite!
Pour the batter into the prepared pan and spread evenly. In my kitchen, this Pumpkin Brownies takes exactly 30-35 minutes to bake.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with fudgy crumbs. Here’s where most people mess up their Pumpkin Brownies – they overbake them! You want them to be slightly gooey in the center.
Let the Pumpkin Brownies cool completely in the pan before cutting into squares. Patience, my friend! This is the hardest part, but it’s worth it.

While your Pumpkin Brownies are working their magic, grab your camera – this is Instagram gold! Trust me, the aroma alone is worth capturing.

PRESENTATION:

Okay, so you’ve baked your Pumpkin Brownies to perfection. Now it’s time to unleash your inner artist and make them look as good as they taste!

People absolutely lose their minds when I serve these Cream Cheese Pumpkin Brownies at dinner parties! A simple dusting of powdered sugar adds a touch of elegance.

For a truly decadent experience, top each brownie with a scoop of vanilla ice cream and a drizzle of chocolate sauce. This Pumpkin Brownies absolutely slays at dinner parties!

Here are some other ideas for an amazing presentation:

Crumble some gingersnap cookies on top
Add a cream cheese swirl to the batter before baking
Drizzle melted white chocolate on top

Consider these bold pairing suggestions that complement these fall-inspired Pumpkin Brownies: a warm cup of coffee, a cold glass of milk, or even a scoop of vanilla ice cream.

This Pumpkin Brownies is perfect for fall gatherings, Thanksgiving celebrations, or just a cozy night in. For more bold flavor adventures, check out these Pumpkin Spice Donuts

If you have any leftover Pumpkin Brownies (which is highly unlikely!), store them in an airtight container at room temperature for up to 3 days. Or, you could chop them up and add them to ice cream sundaes!

FAQs:

Alright, flavor adventurers, let’s tackle some of your burning questions about this Pumpkin Brownies recipe!

Can I make this Pumpkin Brownies spicier?

Absolutely! Add a pinch of cayenne pepper to the batter for a little kick.

What if I don’t have pumpkin pie spice for my Pumpkin Brownies?

No problem! You can make your own by combining cinnamon, ginger, nutmeg, and cloves.

Can I use a different type of flour for my Pumpkin Brownies?

I haven’t tested this recipe with other flours, but you could try using a gluten-free blend. This fudgy pumpkin brownie reminds me of another flavor explosion from my chocolate brownies so you can substitute that in.

How do I know when my Pumpkin Brownies is perfectly done?

A toothpick inserted into the center should come out with fudgy crumbs, not wet batter.

Can I add nuts to this Pumpkin Brownies recipe?

Definitely! Walnuts or pecans would be delicious.

Can I make this Pumpkin Brownies vegan?

Yes, there are vegan substitutions that you could try. Plant-Based on a Budget offers this recipe for Easy Pumpkin Brownies that are vegan!

My Pumpkin Brownies turned out dry. What did I do wrong?

You probably overbaked them. Next time, try baking them for a few minutes less.

CONCLUSION:

This Pumpkin Brownies recipe represents everything Cuba Queen stands for: bold flavors, easy recipes, and celebration-worthy results. I remember testing and testing until I got this exact recipe, so I know it will deliver for you!

My Pumpkin Brownies Power Tips:

Don’t overbake them! Fudgy is the goal, not dry.
Use high-quality cocoa powder. It makes a huge difference in flavor.
Let them cool completely before cutting. Trust me, it’s worth the wait.

Here are some of my favorite easy Pumpkin Brownies variations:

Cream Cheese Pumpkin Brownies: add dollops of cream cheese to the batter
Healthy Pumpkin Brownies: Erin Lives Whole has a good recipe here
Pumpkin Chocolate Brownies: add extra chocolate chips to the batter!

The Cream Cheese Pumpkin Brownies get the biggest reactions! I can’t wait to hear what you think.

Now it’s your turn to create some Pumpkin Brownies magic in your own kitchen! I’m confident that you can make these your signature dessert. Go forth and bake, my flavor adventurers! And don’t forget to share your results with me! Tag me in your photos so I can see your wonderful creations!

These perfect Pumpkin Brownies remind me of a similar recipe, Triple Chocolate Brownies, that I know you’ll love.

These are going to become a classic in your kitchen! Remember, cooking is not only about eating, but about the memories you create. Go create a beautiful memory with your friends and family by creating these unforgettable Pumpkin Brownies!

Pumpkin Brownies

Print Recipe

These fudgy pumpkin brownies are the perfect fall treat! They’re packed with pumpkin spice flavor and have a rich, chocolatey taste.

Author: Quinn
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 16 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, melted
2 cups granulated sugar
1 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips (optional)

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, combine melted butter, sugar, cocoa powder, baking powder, and salt.
Beat in eggs one at a time, then stir in vanilla extract.
Gradually add flour and mix until just combined. Do not overmix.
Stir in pumpkin puree and pumpkin pie spice.
Fold in chocolate chips, if desired.
Pour batter into the prepared pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
Let cool completely before cutting into squares.

Notes

For an extra touch, drizzle melted chocolate or sprinkle with chopped nuts before serving.