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Pumpkin Chocolate Chip Brownies

Averie Sunshine

4.72 from 7 votes

Updated: Oct 13, 2026

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Chocolate Pumpkin Brownies 🍫🎃 Rich, fudgy brownies made with pumpkin and chocolate chips! An EASY, no-mixer pumpkin brownie recipe that’s faster than using a boxed mix!

Fudgy Brownie Recipe … with Canned Pumpkin!

• I have lots of brownie recipes, but there’s always room for one more. Especially when the brownies are topped with pumpkin and chocolate chips.

• I used my favorite brownie base for these easy pumpkin brownies. It’s an easy, one-bowl, no-mixer recipe that’s as fast as using a boxed mix.

• Simply melt chocolate and butter together, add sugar, eggs, flour, and just stir everything together. So easy. It’s a brownie base I’ve fallen in love with because it’s easy, I don’t have to break out my mixer, and it always delivers amazing results.

• Then you add the pumpkin layer, which is just sweetened pumpkin puree, an egg yolk, and plenty of pumpkin pie spice before topping with chocolate chips.

• The pumpkin puree brownies are so fudgy with zero cakiness. The pumpkin layer on top keeps them extra moist and the chocolate chips add texture and even more chocolate flavor.

• The brownies are nicely flavored with pumpkin but are not overwhelmed by it. I love pairing pumpkin with chocolate but I like them both to shine through equally.

Ingredients for Chocolate Pumpkin Brownies

• Unsalted butter, dark chocolate, eggs, granulated sugar, vanilla extract, brewed coffee, and instant espresso granules: These create the rich, fudgy brownie base. Use a high-quality dark chocolate bar, ideally somewhere between 60% and 80% cacao. The coffee and espresso are optional, but they make the chocolate flavor deeper without making the brownies taste like coffee. Use instant espresso granules, not ground coffee.
• All-purpose flour and salt: These give the brownies structure while keeping them dense and fudgy.
• Pumpkin puree, light brown sugar, and pumpkin pie spice: These create the pumpkin layer. Use canned pumpkin puree, not canned pumpkin pie filling, because pumpkin pie filling is already sweetened and spiced and will throw off the flavor.
• Semi-sweet chocolate chips: Add extra chocolate flavor and texture throughout the brownie

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Chocolate Pumpkin Brownies

1. Stir together the brownie batter, then turn it into a greased 8×8-inch square pan.
2. Stir together the pumpkin layer and carefully smooth it over the raw brownie batter.
3. Sprinkle with chocolate chips before baking at 350ºF. Use your best judgement when deciding whether the pumpkin brownies are finished baking or not.

Tip: The toothpick test is tricky here since you’ll hit melted chocolate chips and a gooey pumpkin layer, but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.

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4.72 from 7 votes

Chocolate Chip Pumpkin Brownies

By Averie Sunshine

🍫🎃 Rich, fudgy brownies made with pumpkin and chocolate chips! An EASY, no-mixer pumpkin brownie recipe that's faster than using a boxed mix!

Prep Time: 10 minutes minutes

Cook Time: 37 minutes minutes

Cooling Time: 2 hours hours

Total Time: 2 hours hours 47 minutes minutes

Servings: 1 8×8-inch pan

Equipment

• (8×8 inch) Baking Pan
• Large Mixing Bowl

Ingredients 

For the Brownies:

• ▢ ½ cup unsalted butter, 1 stick
• ▢ 6 ounces dark or bittersweet chocolate, chopped (I used Trader Joe’s 72% Pound Plus Bar)
• ▢ 2 large eggs
• ▢ ¾ cup granulated sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 1 tablespoon brewed coffee, leftover or cold coffee is okay, optional but recommended
• ▢ 1 teaspoon instant espresso granules, optional but recommended
• ▢ ¾ cup all-purpose flour
• ▢ ½ teaspoon salt, or to taste

For the Pumpkin Layer:

• ▢ ½ cup pumpkin puree
• ▢ 1 large egg yolk, discard white
• ▢ ¼ cup light brown sugar, packed
• ▢ 2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon vanilla extract
• ▢ ½ to ⅔ cup semi-sweet chocolate chips

Instructions 

Make the Brownie Batter:

• Preheat oven to 350F. Line an 8-inch square pan with aluminum foil leaving overhang and spray with cooking spray, or grease and flour the pan; set aside.
• To a large microwave-safe bowl, add the butter, chocolate, and heat on high power to melt, about 2 minutes. Stop to check and stir after 1 minute. Heat in 15-second increments until chocolate has melted and mixture can be stirred smooth.
• Allow mixture to cool momentarily before adding the eggs so they don’t scramble. Add the eggs, sugar, vanilla, optional coffee, optional espresso granules (neither make brownies taste like coffee and both enhance and round out the chocolate flavor), and whisk vigorously to combine.
• Add the flour, salt, and stir until smooth and combined without overmixing.
• Turn batter out into prepared pan, smoothing the top lightly with a spatula as necessary; set aside.

Make the Pumpkin Layer:

• To a medium bowl, add all ingredients except the chocolate chips.
• Turn pumpkin mixture out over the brownie layer, smoothing the top lightly with a spatula as needed.
• Evenly sprinkle with the chocolate chips and bake for about 35 to 40 minutes, or until brownies are done. The toothpick test is tricky since you’ll hit melted chocolate chips and a gooey pumpkin layer (it sets up more as the brownies cool), but test a few patches and when inserting the toothpick into the deepest brownie layer, it should feel ‘thick’ and set and not runny.
• Cooling time: Finally, you need to let these pumpkin brownies cool for a good 2 hours before slicing them. The pumpkin layer firms up as it cools, and if you try to cut into these brownies right away you'll make a mess.

Notes

Recipe adapted from my Loaded Oreo Cream Cheese Brownies.

Storage:

Brownies will keep in a airtight container at room temp for up to 1 week.

Nutrition

Serving: 1, Calories: 405cal, Carbohydrates: 41g, Protein: 7g, Fat: 24g, Saturated Fat: 14g, Polyunsaturated Fat: 9g, Cholesterol: 110mg, Sodium: 152mg, Fiber: 4g, Sugar: 26g

Nutrition information is automatically calculated, so should only be used as an approximation.

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