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Double Chocolate Pumpkin Brownies

Fall just got a little bit sweeter with these chocolate pumpkin brownies filled with delicious canned pumpkin and loads of chocolate! 
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Course: Dessert
Cuisine: American
Keyword: pumpkin chocolate brownies
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes
Servings: 16
Calories: 145kcal


  • 8 or 9 inch baking pan


  • ¼ cup unsalted butter melted
  • 1 cup sugar
  • 2 eggs beaten
  • 1 teaspoon pure vanilla extract
  • 1 cup canned pumpkin not pumpkin pie filling
  • 1/2 cup cocoa powder
  • ¾ cup white whole wheat flour
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • ½ teaspoon baking powder
  • ½ cup semi sweet chocolate chips


  • Preheat oven to 350 degrees.
  • In a large bowl cream together the butter, sugar, and eggs.
  • Stir in pumpkin and vanilla.
  • Then stir in the cocoa powder until the batter is dark and chocolatey.
  • Add the flour, pumpkin pie spice, salt, and baking powder to the bowl and stir until all of the ingredients are combined.
  • Slowly stir in the chocolate chips.
  • Pour the brownie batter into a 9-inch baking pan and bake for 22-23 minutes or until a toothpick is inserted and crumbs stick to it.
  • Let the brownies cool in the pan for about 10 - 15 minutes and then cut into 16 squares.


Sugar: 16
Make-ahead instructions
Let the brownies cool completely and then place in a freezer bag and lay flat. Once the brownies are frozen you can put the bag wherever you need in the freezer. Enjoy from the freezer or let thaw for 1/2 hour or so on the counter before you eat.


Serving: 1g | Calories: 145kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Fiber: 2g