Delightfully rich and full of chocolate and pumpkin flavor, these pumpkin chocolate brownies make the perfect fall treat with a scoop of vanilla ice cream!

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Who doesn’t like brownies? Show yourself, please. I am a big fan of all things brownie. They can be fudgy and dense, or more cake like and they are still my favorite.

When I make a pan of brownies, I have to limit myself to a single 8×8 pan. No doubling that recipe for me, as I would be tempted to eat the entire thing in one sitting. Totally truth time here. The Frenchman, hubby, and the boy would try and help, but when it comes to chocolate, I can be like a tiger guarding its territory.

Having said that, these pumpkin chocolate brownies are still a MUST make in my home.

Pumpkin chocolate brownies are rich and dense, and very moist. They have a great balance of flavor between the pumpkin and the chocolate. The pumpkin adds a level of moistness to the brownies, and the chocolate chips add, well, chocolate.

There is almost no better dessert than rich, fudgy brownies with creamy vanilla ice cream on top. Take that to the next level by adding a drizzle of chocolate syrup, too!

Ingredients you need:

Making your pumpkin brownies:

Preheat oven and prepare 8×8 baking pan.
Combine all dry ingredients into a medium bowl and whisk to remove any large lumps.
Add in the oil and vanilla extract and whisk together until combined.
Stir in pumpkin puree and mix until well combined. The batter will be thick. sugar, and Fold in some of chocolate chips.
Pour the batter into the prepared baking dish and top with the remaining chocolate chips.
Bake then allow to cool completely before cutting and serving.
Enjoy!

Other Brownies To Try

Name: Pumpkin Chocolate Brownies
Prep time: 10 min
Cook time: 30 min 28 s
Total time: 40 min 28 s
Ingredients: 1 cup all-purpose flour; 1 cup granulated sugar; ¼ cup cocoa powder; 1 tsp baking soda; ¼ tsp salt; ¼ cup coconut oil, measured as liquid; 1 tsp vanilla extract; 1 cup pure pumpkin puree (not pumpkin pie filling); 1 cup dark chocolate chips (divided into 2 half cup portions)

No Flour Needed Brownies

Peanut Butter Banana Brownies

Fudgy Brownie Bites With White Chocolate

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How do I store these pumpkin chocolate brownies?

You can allow them to cool completely, or serve them slightly warm. Both ways are totally delicious. Store them on the counter, tightly covered, for up to 3 days, or in the fridge for up to a week. For storage in the freezer, simply wrap each brownie individually in a ziplock bag or freezer paper. Freeze up to 3 months.

To warm the pumpkin chocolate brownies after freezing, simply either thaw on the counter for 10-15 minutes, or place in the microwave for 15-30 seconds.

What is your favorite dessert? Will you try these Pumpkin Chocolate Brownies?

Pumpkin Chocolate Brownies

Prep Time: 10 minutes

Cook Time: 30 minutes 28 seconds

Total Time: 40 minutes 28 seconds

Delightfully rich and full of chocolate and pumpkin flavor, these pumpkin chocolate brownies make the perfect fall treat with a scoop of vanilla ice cream!

Ingredients

1 cup all-purpose flour
1 cup granulated sugar
¼ cup cocoa powder
1 tsp baking soda
¼ tsp salt
¼ cup coconut oil, measured as liquid
1 tsp vanilla extract
1 cup pure pumpkin puree (not pumpkin pie filling)
1 cup dark chocolate chips (divided into 2 half cup portions)

Instructions

Preheat your oven to 350 degrees F. and prepare an 8X8 baking dish with nonstick spray.
Combine all dry ingredients into a medium bowl and whisk to remove any large lumps.
Add in the oil and vanilla extract and whisk together until combined. (You will get a sand like texture).
Stir in pumpkin puree and mix until well combined. The batter will be thick. sugar, and Fold in ½ cup of chocolate chips.
Pour the batter into the prepared baking dish and top with the remaining chocolate chips.
Bake for 28-30 minutes or until a toothpick comes out clean.
Allow to cool completely before cutting and serving. Enjoy!