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Pumpkin Chocolate Chip Brownies

Pumpkin chocolate chip brownies with a fudgy cocoa base and warm pumpkin pie spice. Baked until the edges set and the center leaves moist crumbs on a toothpick, then finished with flaky sea salt.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 0.75 cup unsalted butter melted
  • 1 cup granulated sugar
  • 0.5 cup brown sugar packed
  • 0.5 cup pumpkin puree
  • 3 eggs
  • 2 tsp vanilla
  • 0.75 cup cocoa powder
  • 1 cup all-purpose flour
  • 1.5 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp salt
  • 1.5 cup semi-sweet chocolate chips divided
  • flaky sea salt for topping for topping

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat oven to 350F, then line a 9x13 pan with parchment. Set the pan aside for easy filling.
  2. Whisk the melted unsalted butter with granulated sugar and brown sugar until smooth. The mixture should look glossy and fully combined.
  3. Whisk in pumpkin puree, eggs, and vanilla until the batter is uniform. Keep whisking until no streaks remain.
  4. Fold in cocoa powder, all-purpose flour, pumpkin pie spice, cinnamon, and salt. Stop as soon as the dry streaks disappear.
  5. Fold in 1 cup semi-sweet chocolate chips, then spread the batter evenly in the pan. Flatten the top with gentle smoothing motions.
  6. Scatter the remaining semi-sweet chocolate chips over the top. Distribute them so you get chips in every square.
  7. Bake at 350F for 28 to 33 minutes, until the edges are set and a toothpick has moist crumbs. Look for a slight set around the perimeter with a still-fudgy center.
  8. Sprinkle flaky sea salt immediately over the hot brownies. Cool completely before cutting so the squares hold clean edges.

Notes

For the fudgiest texture, don’t overbake—pull the pan when the toothpick shows moist crumbs and the edges are set. Store airtight at room temperature for up to 3 days or refrigerated up to 5 days. Freezing is yes: wrap tightly and freeze up to 2 months; thaw overnight in the fridge. For a dairy-free swap, use a 1:1 plant-based butter substitute and ensure your chocolate chips are dairy-free.