I honestly wasn’t even planning to make brownies the day I made these, but then I saw pumpkin puree sitting in the fridge and suddenly I convinced myself this was a completely reasonable idea. And honestly? I’m glad I did because these Pumpkin Spice Brownies turned out way better than expected.
They’re chocolatey, soft in the middle, and have that warm pumpkin spice flavor without tasting like straight pumpkin pie. The pumpkin mostly works behind the scenes here, making the brownies extra moist while the brownie mix keeps everything easy. This is exactly the kind of recipe I like during busy weeks because it feels homemade without turning the kitchen into a mess.
If you already love recipes like Pumpkin Overnight Oats, Chai Pumpkin Scones, or Pumpkin Scones Recipe, these brownies will fit right in with your fall baking mood.
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Why You Will Love This Pumpkin Spice Brownies Recipe
The biggest reason I keep coming back to these brownies is how easy they are. You get that soft homemade brownie texture without measuring a million ingredients, and the pumpkin puree somehow makes them taste richer the next day too.
I also like that they’re not overly sweet. The chocolate still stands out, but the pumpkin spice gives everything that warm flavor that makes them perfect for cooler weather. And since this recipe uses a brownie mix as the base, it’s really forgiving even if baking is not usually your thing (which honestly used to be me too).
Another thing I love is that these stay soft for days. Some brownies dry out fast, but these don’t. They’re the kind of dessert you randomly grab from the kitchen every time you walk past them.
What You Will Need to make these Pumpkin Spice brownies
A large mixing bowl makes everything easier since the batter comes together pretty quickly. A simple basic bowl like this works perfectly.
An 8×8 baking pan is ideal for getting brownies that stay soft and thick in the middle. A non-stick pan like this helps prevent sticking and makes cleanup easier too.
A silicone spatula is really helpful for mixing the batter and scraping every bit into the pan because brownie batter somehow always tries to stay behind in the bowl.
Parchment paper is optional, but it makes lifting the brownies out so much easier once they cool. It’s especially helpful if you want cleaner slices.
Ingredients
- 1 box brownie mix (double chocolate works really well)
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup pumpkin puree
- 1/4 cup olive oil
- 1/4 cup water
- 1 tablespoon pumpkin pie spice
Optional Add-Ins
- Chocolate chips
- Extra cinnamon
- Chopped pecans or walnuts
How to Make Pumpkin Spice Brownies
Start by preheating your oven to 325°F.
In a small bowl, stir together the flaxseed and 3 tablespoons of water. Let it sit for about 5 minutes until it thickens slightly. This works as your egg replacement.
In a larger bowl, combine the pumpkin puree, olive oil, extra water, and flax mixture. Stir everything together until smooth.
Add the brownie mix and pumpkin pie spice, then mix until a thick batter forms. Try not to overmix it too much.
Lightly grease an 8×8 baking pan or line it with parchment paper.
Spread the batter evenly into the pan. The batter will be thick, so using a spatula helps.
Bake for about 40–43 minutes, or until the center looks set and a toothpick comes out mostly clean with a few soft crumbs.
Let the brownies cool for at least 15 minutes before slicing because they firm up more as they cool.
Tips
Do not add extra pumpkin puree thinking it will make the brownies better. It actually makes them too dense and gummy instead of soft and fudgy.
If you want stronger spice flavor, you can add a little extra cinnamon or pumpkin spice.
Chocolate chips mixed into the batter make these even richer, especially if you like really chocolatey brownies.
These brownies taste really good slightly warm with coffee. You should also try out Brown Sugar Cake or Chocolate Chip Crumble Cake.
Pumpkin Spice Brownies
Description
I honestly wasn’t even planning to make brownies the day I made these, but then I saw pumpkin puree sitting in the fridge and suddenly I convinced myself this was a completely reasonable idea. And honestly? I’m glad I did because these Pumpkin Spice Brownies turned out way better than expected.
They’re chocolatey, soft in the middle, and have that warm pumpkin spice flavor without tasting like straight pumpkin pie. The pumpkin mostly works behind the scenes here, making the brownies extra moist while the brownie mix keeps everything easy. This is exactly the kind of recipe I like during busy weeks because it feels homemade without turning the kitchen into a mess.
Ingredients
Instructions
-
Start by preheating your oven to 325°F.
-
In a small bowl, stir together the flaxseed and 3 tablespoons of water. Let it sit for about 5 minutes until it thickens slightly. This works as your egg replacement.
-
In a larger bowl, combine the pumpkin puree, olive oil, extra water, and flax mixture. Stir everything together until smooth.
-
Add the brownie mix and pumpkin pie spice, then mix until a thick batter forms. Try not to overmix it too much.
-
Lightly grease an 8x8 baking pan or line it with parchment paper.
-
Spread the batter evenly into the pan. The batter will be thick, so using a spatula helps.
-
Bake for about 40–43 minutes, or until the center looks set and a toothpick comes out mostly clean with a few soft crumbs.
-
Let the brownies cool for at least 15 minutes before slicing because they firm up more as they cool.
