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One Bowl Fudgy Pumpkin Brownies uses pumpkin puree and a hit of pumpkin spice. The texture is reminiscent of flourless chocolate cake mashed up with a pumpkin pie. So good!

One Bowl Fudgy Pumpkin Brownies

Different brands of pumpkin have different levels of moisture. I used Trader Joe's organic canned pumpkin which is closer to a baby food texture than a super thick pumpkin. If your canned pumpkin is super thick, you can use water to thin it out. Just remember to thin out the pumpkin before you measure it.
Servings 16 brownies


  • 8 ounces about 3/4 cup canned pumpkin puree (not pumpkin pie filling)
  • 3 tablespoons salted butter melted
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 2/3 cup unsweetened Dutch process cocoa powder
  • 1/2 teaspoon espresso powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon baking powder
  • heaping 1/4 teaspoon salt
  • 1/2 cup all purpose flour
  • 3/4 cup mini chocolate chips


  1. Preheat oven to 350 degrees F. For easiest removal, line a 8" square pan with foil and spray with cooking spray.
  2. In a large mixing bowl, whisk together pumpkin,melted butter, eggs and vanilla until fully combined.
  3. Add sugar, cocoa powder, espresso, pumpkin pie spice, baking powder, flour and salt. Whisk or stir until completely combined.
  4. Stir in mini chocolate chips.
  5. Pour into prepared pan.
  6. Bake for 25-35 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs attached to it. There should be no wet batter clinging to the toothpick.
  7. Allow to cool. Use the foil to lift them out of the pan, then cut into squares. Or, allow to cool, refrigerate until cold and then cut into squares.

Recipe Notes

*You can also use a 9" pan. You will get thinner brownies. I used that size for the Fudgy Zucchini Brownies. Check for doneness closer to 25 minutes as the larger pan size will bake the brownies faster.

*You can double the recipe and bake in a 13 x 9" pan. Your brownies will be about as thick as in the 8" pan. I don't have a baking time to quote, it could take 35-45 minutes. I would check at 35 with a toothpick and add time as necessary.

*I've said it many times but different cocoas will produce different flavors. One of my favorite cocoas to use is Double Dutch Dark Cocoa. I used that for the pumpkin version. For the zucchini version, I used Bensdorp Cocoa. Love 'em both. You can use regular unsweetened cocoa, but I love the flavor that Dutch process cocoa provides.

*You don't have to store these in the refrigerator, but we really liked them cold.

*For the best cuts, cut cold brownies with a hot knife. I just let my knife sit in a tall mug of hot water for a minute or two, then wiped it dry and cut. I reheated it in the water every couple of cuts, wiping the blade with a paper towel after each dip in the water.

Recipe adapted from King Arthur Flour