Fudgy Pumpkin Brownies {Easy Fall Dessert}

Name: Pumpkin Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 2 large eggs (room temperature); 1 cup granulated sugar (or coconut sugar); 1 tabelspoon vanilla extract; 1/2 cup melted coconut oil; 1 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/2 cup maple syrup; 2 large eggs (room temperature); 1 cup pumpkin puree; 2 tablespoons almond butter; 1/2 cup gluten-free flour; 1/4 teaspoon fine kosher salt; 1/2 teaspoon baking soda; 1 teaspoon cinnamon powder; 1 teaspoon ginger powder; 1/4 cup candied ginger (chopped, optional ); 1/4 cup mini dark chocolate chips

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These Pumpkin Brownies are rich, fudgy, and perfectly spiced for fall! With a swirl of chocolate brownie batter on top and cozy pumpkin spice flavor, they are a healthier twist to the classic. Made with coconut oil, almond butter, and gluten-free flour.

pumpkin brownie square bars on a flat surface.

Pumpkin Brownies made healthier

It’s no secret that I love brownies, and I love to get creative with how I make them. One of my favorite brownie recipes I’ve made that has gone viral many times on social is my sweet potato brownies made without any flour. If you haven’t made them yet, you must. You will probably also like my Greek Yogurt Brownies or my protein brownies.

If you have been adding cottage cheese because of its high-protein content to desserts, then definitely check out my cottage cheese brownies.

Recipe Overview

Skill Level

Intermediate

Prep Time

15 mins

Cook Time

35 mins

Why You’ll Love These Pumpkin Brownies

Healthier ingredients: These brownies are naturally sweetened with maple syrup and made with wholesome swaps like coconut oil and almond butter.
Best of both worlds: A rich, chocolatey brownie base swirled with spiced pumpkin batter. What’s not to love about this!
Perfect for fall: During the fall season, we think of warm spices. Cinnamon, ginger, and pumpkin make these brownies warm and cozy for the fall season.
Gluten-free option: These brownies are easily made gluten-free by using your favorite 1:1 gluten-free flour blend.

Before you get started: Tips for Success

Don’t overbake: To get that fudgy brownie texture, remove them from the oven while the center is still slightly soft. Try not to over-bake them.
Swirl gently: Use a chopstick or butter knife for pretty marbled swirls without overmixing.
Make it dairy-free:This recipe is already dairy-free, but check your chocolate chips to ensure they’re dairy-free too.
Let it cool: Do not skip the cooling process after you bake, so it’s easier to cut them without creating a mess.

Ingredients needed and notes

Here’s a quick overview of what goes into this recipe- The exact measurements are in the recipe card below.

Eggs: This is going to be needed as a binding agent.
Sugar: Any Sugar will work. Granulated, brown, coconut, or cane sugar.
Vanilla extract: for added flavor.
Coconut oil: My go-to for baking. But avocado oil, vegetable oil, or melted butter.
Unsweetened cocoa powder: Use a high-quality cocoa powder. I like to use Navitas or Ghirardelli.
Baking soda
Sweetener: I used maple syrup, but other sweeteners like honey or agave will work.
Pumpkin puree: Get the pure 100% pumpkin puree. They are usually jarred. Just make sure you don’t accidentally get pumpkin pie kind.
Almond butter: I like the taste of almond butter for these brownies more than peanut butter. But if you do not have almond butter, then use any nut butter you have on hand.
Flour: I used gluten-free flour, but any flour will work, like all-purpose or oat flour. Just don’t use bread flour.
Seasoning: Salt, baking soda, cinnamon powder, and ginger powder
Candied ginger: This is an optional topping that I find very tasty and a great addition, but honestly, my kids pick it out, so I sometimes skip it.
Dark chocolate chips: I like to use mini dark-chocolate chips. But use whatever you have.

How to Make Pumpkin Brownies

Here’s a step-by-step guide to help you make the perfect swirl brownies:

Preheat the oven: Set the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper.

process shot of whipping eggs in a bowl and mixing them with cocoa powder.

1️⃣ Make the brownie batter

Whisk together eggs, sugar of your choice, vanilla extract, and coconut oil until pale and creamy. Add cocoa powder and baking soda, then mix until smooth.

✏️ Other oils will work or you can even use melted butter if you like.

process shot of mixing the pumpkin and egg mixture with flour mixture in a bowl.

2️⃣ Make the pumpkin batter

Mix maple syrup, eggs, pumpkin puree, and almond butter until smooth. In another bowl, whisk flour, salt, baking soda, cinnamon, and ginger. Sift into the wet mixture and fold gently until combined.

✏️ You do not have to overmix the batter here.

process shot of adding batter to a baking dish and topping with chocolate chips and candied ginger.

3️⃣ Assemble the brownies

Spread ⅔ of the brownie batter in the pan. Layer the pumpkin batter on top, then dollop the remaining brownie batter over it. Swirl with a chopstick or knife.

✏️ You do not have to create the swirls if you don’t want to. You can also use any tool to make the swirls if you do not have chopsticks.

4️⃣ Add toppings and bake

Sprinkle candied ginger and mini chocolate chips on top. Bake for 30–35 minutes, until just set in the center. Let cool in the oven with the door cracked open for 10–15 minutes, then cool completely before slicing.

✏️ The candied ginger is optional. My Kids usually don’t like this, and I sometimes skip it. Also, you must allow it to cool a bit before slicing.

hand holding a piece of pumpkin brownie.

Frequently Asked Questions

Can I make these brownies ahead of time?

Yes, you sure can! They actually taste even better the next day as the flavors meld together and everything settles. Yummy.

Can I freeze pumpkin brownies?

Of course. You can make double the amount and freeze some for later. Just slice the brownies when they are fully cooled down and wrap them individually, then freeze for up to 2 months. When ready to serve again, thaw them in the fridge overnight before serving.

Can I make this recipe with regular flour?

Yes, if you’re not gluten-free, all-purpose flour, wheat flour, or oat flour works perfectly here.

Can I use almond flour?

Almond flour isn’t the same as regular flour, so you will not be able to swap it for a 1:1 ratio. Almond flour is very moist and dense, and you will need double the amount of flour and eggs. If the consistency is too loose, you can always add another 1/4 cup of almond flour.

How Do I store these brownies?

Store the leftover brownies in an airtight container at room temperature for up to 24 hours or refrigerate for up to one week.