Pumpkin Brownies

These quick pumpkin brownies are topped with a little bit of sea salt making them the perfect fall treat when you’ve got a chocolate craving.

The waiting is over folks. I give you pumpkin brownies.

I’m getting a little concerned that since I started digging into the pumpkin stash (barely 2 weeks ago), 5 baked goods have made their way out of my oven. And I still have 2 of the big cans of pumpkin left.

These quick pumpkin brownies are topped with a little bit of sea salt making them the perfect fall treat when you've got a chocolate craving.

Good thing for that half marathon training, huh?

Easy Pumpkin Brownies

There are some pretty amazing looking layered pumpkin brownies, swirled pumpkin brownies and even pumpkin frosted cupcake brownies out there.

These are none of the above.

They take about 5 minutes from assembling ingredients to the oven.

Let’s just say that when I get the idea for a brownie, I kind of want it asap. No time for careful swirling of layers here.

Guess what though? They still taste amazing.

It’s like biting into the flavor of pumpkin pie in brownie form. 

Chocolate + pumpkin bliss.

Fudgy Pumpkin Brownies

My only complaint is how well they go with a tall glass of milk. Milk that costs $3.19 a half gallon, on sale. Ulysses likes to call me the milk Nazi because when you choose to buy organic milk you kind of cringe when unnecessary, tall glasses are filled and half the container is gone in a few sips.

There goes $1.60 down your throat, hope you enjoyed it!

It’s probably a good thing we don’t have kids, otherwise I may go into convulsions at breakfast time.

Even I couldn’t argue with the milk + pumpkin brownie combo though.

It’s perfect.

Pumpkin Brownies

Just drink the milk slowly.

Pumpkin Brownies

Pumpkin Brownies

Yield: 9 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

These quick pumpkin brownies are topped with a little bit of sea salt making them the perfect fall treat when you've got a chocolate craving.


  • 4 squares (2 oz.) of dark chocolate (I used 72%)
  • 4 tablespoons unsalted butter
  • 1/2 cup of pumpkin
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 cup all purpose flour
  • 1/4 cup of unsweetened cocoa powder
  • 1/2 cup sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking powder
  • *sea salt for topping (optional)


  1. Preheat oven to 350 degrees.
  2. Line and grease a square 8x8 pan with foil.
  3. Melt butter and chocolate squares together either on the stove top on low or in the microwave in a medium bowl.
  4. Once melted and whisked together, add next 3 ingredients.
  5. Combine next 5 ingredients in a separate larger bowl.
  6. Add wet ingredients to dry and mix to combine.
  7. Pour batter into pan and smooth evenly to spread it into the edges.
  8. The batter will be thick.
  9. Sprinkle with sea salt if using.
  10. Bake for about 30 minutes.
  11. Let cool in pan for about 15 minutes before lifting the foil out of the pan to remove brownies and cooling on a wire rack.
  12. Best served with a cold glass of milk or vanilla ice cream.


Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen


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  1. Cait's Plate

    GAH! I need to not read your blog at 9am because I inevitably walk away wanting whatever you’re showing. In this case it’s 9am and I want pumpkin brownies…

    I saw your doppelganger at my gym the other day. It was crazy. She looked SO MUCH like you. I really had to control myself not to walk up to her and be like “Hey, I think I know you…” haha

    1. Running to the Kitchen Post author

      Ha, that’s crazy! Even weirder when you’ve never met the person you think they look like right?

  2. Errign

    Yum. My mom mailed me a box of the brownies that you make with yogurt in a package recently, and I want to make them with pumpkin!

  3. kari @ Running Ricig

    I drink milk by the gallon every week, hormones and all :).

    Those brownies look awesome. NOW I’m glad you work in NY instead of the CT office. I’m starting sweets withdrawal.

  4. Rosa - Fitness, Food, Fulfilled

    These look seriously amazing! My husband is going to nuts over them.

    I totally get what you mean about the milk and it’s cost. Whenever I give my stepson a glass of milk (breakfast, lunch, and dinner), I make him finish every single drop. I just can’t bear to waste it.

    1. Running to the Kitchen Post author

      I knew I should’ve put the ounces in there, 2 oz. Thanks for the question, I’m going to edit the recipe :)

    1. Running to the Kitchen Post author

      I HATE long ingredient lists, such a turn off! I’m with ya on the sea salt. Never optional over here ;)

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  7. Monica

    I think I will make these this week…I am with you on the “pumpkin = baking” issue and the amount of sweets this season brings, but these look too good to pass up! Thanks!

    1. Running to the Kitchen Post author

      The directions in the recipe say 8×8 as that ‘s what I used, but a 9×9 or something similar would work as well, any bigger than that I’d adjust the baking time down since the batter will be more spread out.

  8. Sybil

    I was looking for a pumpkin brownie recipie to treat a friend who is allergic to milk, and you have the perfect thing here. Thanks so much for posting it.

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  10. Leila Suarez

    Thanks so much! I think they are super pretty just the way they are . These are just what I’ve been craving! Oh my… I know you hate it but I have to say NOM NOM NOM!!

  11. joan

    I was just wondering if this recipe would be ok to use choc chips instead of choc squares. Would it hurt to elimate the butter? Thanks Joan

  12. Voni

    I just found your site. Pumpkin brownies – hummm. Sounds wonderful. I will have to try as soon as I find out how much pumpkin. Is it 1/2 a large can??? or small can??

          1. Running to the Kitchen Post author

            Oh, that’s weird! I’m not sure why I would’ve said half a can in reply to that comment (it was months ago, sorry) but it’s definitely 1/2 a cup. Yours should be fine!

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