These chocolate pumpkin brownies are easy, fudgy and bursting with chocolatey goodness. These chocolate brownies with pumpkin are the perfect treat for Autumn, or any time you're craving chocolate and cozy pumpkin pie flavors.
If you love pumpkin recipes, you might also enjoy our pumpkin spice tea or pumpkin almond flour pancakes.
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As much as we love traditional brownies, we also love brownies with a twist....Like our sweet potato brownies and chocolate brownie cakes, these pumpkin chocolate brownies are made with wholesome ingredients.
In this recipe, we add pumpkin puree, which not only brings a unique flavor... it also adds a creamy texture for the brownies. These chocolate pumpkin brownies are a perfect balance of indulgence and nourishment... rich, chocolatey and just the right amount of sweetness.
Like our pumpkin spice chocolate, this recipe balances the cozy flavors of pumpkin pie filling with rich chocolate flavors.
Whether you enjoy them as a treat for the fall season, holiday dessert, or anytime chocolate craving, this recipe is a great option!
Why You’ll Love These Chocolate Pumpkin Brownies
- Moist, fudgy and delicious seasonal treat: warm pumpkin spice pairs perfectly with dark chocolate in this recipe. Pumpkin purée adds moisture to the chocolate brownie pumpkin batter.
- Naturally sweetened and wholesome: sweetened with maple syrup, these brownies have no refined sugar. Plus they are made with wholesome ingredients and a healthier alternative to traditional brownies.
- Gluten-free friendly: made with almond flour (rather than regular plain flour/all-purpose flour) for gluten-free brownies
- Easy and quick to make: the brownie batter comes together quickly, using simple ingredients (no xanthan gum required).
- Air fryer friendly: this recipe is baked in the air fryer, as a quicker and cheaper alternative to baking in the oven.
Ingredients You'll Need
- Pumpkin puree: for moisture and a delicious pumpkin flavor. Use homemade pumpkin puree or canned (unsweetened). This recipe uses a can of pumpkin puree.
- Almond flour: use blanched almond flour (not almond meal), making this a gluten-free friendly option.
- Raw cacao powder: unsweetened, for a rich chocolate flavor.
- Eggs: whole eggs are used in this recipe
- Vanilla extract: Look for vanilla extract with no added sugar.
- Milk: you can use dairy or non-dairy, as preferred.
- Unsalted butter: for richness, moisture and fudgy pumpkin brownies
- Maple syrup: we recommend grade A refined sugar-free maple syrup.
- Pumpkin pie spice (powder): A blend of cinnamon, nutmeg, ginger and cloves for that classic pumpkin pie flavor.
- Baking powder
- Chocolate chips: use semisweet chocolate chips (milk or dark chocolate chips). We like using sugar-free chocolate chips for this chocolate pumpkin brownie recipe.
- Optional: pinch of salt, to enhance flavor of brownie.
See recipe card for full list of ingredients and quantities.
Variations and Substitutions
- Extra chocolatey: add extra chocolate chips in the batter or on top.
- Nutty twist: sprinkle with chopped pecans or walnuts once baked.
- Olive oil: substitute butter with olive oil if preferred. We prefer butter for a fudgier texture.
- Cocoa powder: substitute cacao powder for unsweetened cocoa powder, for a milder chocolate flavor.
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How to Make Chocolate Pumpkin Brownies
Step 1: Whisk dry ingredients. Add almond flour into a large bowl. Sift in the cacao powder, baking powder and pumpkin pie spice. Whisk until combined.
Step 2: Whisk wet ingredients. In a separate bowl, whisk the eggs, pumpkin puree, maple syrup. Add melted butter and whisk again until smooth. Meanwhile, preheat air fryer to 170°C/340°F (or oven to 175°C/350°F) and line a square baking tin (brownie tin) with parchment paper.
Step 3: Combine dry and wet ingredients. Fold in chocolate chips.
Step 4: Bake and cool. Transfer brownie batter into lined baking tin, sprinkle additional chocolate chips on top. Bake for 15 minutes in air fryer (or 15-18 minutes in oven), or until a toothpick inserted comes out clean with a few moist crumbs. Remove from air fryer and cool in tin for 5 minutes. Use parchment paper overhangs, to lift and transfer baked brownie out of tin and onto a cooling rack. Once cooled at room temperature, slice into squares, serve and enjoy.
Tips for the Best Sweet Potato Brownies
- Avoid overbaking: to keep them fudgy, the brownies firm up as they cool.
- Chill brownies: transfer into the fridge for a fudgier texture.
- Canned pumpkin puree: if using canned puree, avoid brands with added sugar or flavorings.
- Mix well: ensure the ingredients are mixed well for the best texture. Use a silicone spatula to mix the dry ingredients with the wet ingredients.
- Line the brownie tin: use parchment paper (or baking paper) to line the baking tin. This helps to easily remove the brownie from the tin once baked and slightly cooled.
How to Serve
Enjoy these with a tall glass of milk, or a fresh cup of tea or coffee, including our Nespresso Americano coffee recipe.
For more refined sugar-free and gluten-free treats check out our chocolate brownie cakes, gluten-free matcha brownies and lemon drizzle cake (made with almond flour)!
Recipe FAQs
Yes, steam, mash and blend pumpkin into a smooth puree before using.
Store in an airtight container in the fridge for 2 days. These brownies also freeze well, transfer into a freezer-friendly airtight container, lined with parchment paper/baking paper and freeze for up to 2 months. Defrost and reheat thoroughly before serving (see below).
To defrost: allow to thaw overnight (or use defrost setting in the microwave). Reheat in microwave until hot.
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Chocolate Pumpkin Brownies (Easy Fudgy Recipe)
Ingredients
- 80 g almond flour
- 40 g raw cacao powder
- 1 ½ teaspoon baking powder
- 1 ½ tablespoon pumpkin pie spice
- ½ cup pumpkin puree
- ¼ cup maple syrup
- 56 g unsalted butter
- Pinch salt
- 2 teaspoon vanilla extract
- 2 tablespoon milk dairy or non-dairy
- 2 eggs
- ½ cup chocolate chips (¼ cup in batter and ¼ cup sprinkled on top)
Instructions
- Add almond flour into a large bowl. Sift in the cacao powder, baking powder and pumpkin pie spice. Whisk until combined.
- In a separate bowl, whisk the eggs, pumpkin puree, maple syrup.
- Add melted butter and whisk again until smooth.
- Meanwhile, preheat air fryer to 170°C/340°F (or oven to 175°C/350°F) and line a square baking tin (brownie tin) with parchment paper.
- Combine dry and wet ingredients. Fold in chocolate chips.
- Transfer brownie batter into lined baking tin, sprinkle additional chocolate chips on top.
- Bake for 15 minutes in air fryer (or 15-20 minutes in oven), or until a toothpick inserted comes out clean with a few moist crumbs.
- Remove from air fryer (or oven) and cool in baking tin for 5 minutes.
- Use parchment paper overhangs, to lift and transfer baked brownie out of tin and onto a cooling rack. Once cooled at room temperature, slice into squares, serve and enjoy.
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