Pumpkin Chocolate Brownies

Level: Easy
Prep Time: 15 min
Cook Time: 25 min
Cooling Time: 20 min
Yields: 16


Brownies made out of pumpkin? A perfect holiday brownie.


  • Nonstick cooking spray
  • 1/2 cup LIBBY'S® 100% Pure Pumpkin
  • 1/3 cup brown sugar blend (such as SPLENDA)
  • 1 large egg
  • 2 large egg whites
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon NESTLÉ® TOLL HOUSE® Baking Cocoa
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/3 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels


PREHEAT oven to 350° F. Spray 8- or 9-inch-square baking pan with nonstick cooking spray.

COMBINE pumpkin, sugar blend, egg, egg whites and oil in large mixer bowl. Beat with an electric mixer on medium speed until blended. Add flour, baking powder, cocoa, cinnamon, allspice, salt and nutmeg. Beat on low speed until batter is smooth. Stir in morsels. Spread evenly into prepared pan.

BAKE for 25 to 30 minutes or until wooden pick inserted near center comes out clean. Cool in pan on wire rack. Cut into 2-inch squares.

Not sure about these

by R. Rose , Colorado on Oct. 2010

The pumpkin taste didn't pop in my mouth as there's not much of it. I was glad to have the taste of the chocolate chips! How much more pumpkin can be added? It's an ok dessert, but I won't add it to my favorites.

fall time!

by K. Katie , Chesterfield, MO on Sep. 2010

so good! i substituted brown sugar for white sugar and used half whole wheat flour. i agree, not really a brownie, but so good!

not a brownie!

by E. Erin , New Hyde Park, NY on Mar. 2010

I can understand calling this a brownie to make it more appealing then yet-another-pumpkin bread/cake. However, my ooey-gooey-chewy craving was not cured at all with this! It wasnt totally terrible, but not a notable cake or quick bread recipe and certainly not a brownie

Question is how to make it better

by b. b , , on Feb. 2010

Because I'd read reviews saying this was more a cake than a brownie, I wasn't disappointed. It's tasty, but it can be better. Next time I'll use less baking powder, for sure. The wet:dry ingredients ratio needs to be tipped more to the "wet" side, but I'm not sure how I'll do that. The goal is to make it denser & more moist.


by T. Tricia , Raleigh, NC on Nov. 2009

These were not really like a brownie at all. They were more like pumpkin bread but not as moist. There also seemed to be not enough sugar to really be a "brownie" type dessert and the Splenda left a strange aftertaste. They may be alright as a snack cake but as a brownie, yuck!


by P. Patty , New Albany, IN on Nov. 2009

Would it be ok to use regular brown sugar instead of the blend? EDITOR'S COMMENT: Yes, you can use regular brown sugar instead of the blend, but you will need to double the amount of brown sugar. So instead of 1/3 cup of the blend, you will use 2/3 cup brown sugar.

Yummy Pumpkin Brownies

by K. Kayla , Leavenworth, KS on Nov. 2009

These are definetly crowd pleasers. They are so moist and the mini chips give them just the right amount of chocolate!

Pumkin Brownies

by J. Janice , Bartlett, IL on May. 2009

I tried these and they are good tasting. I had to double the recipe in order to fit in a 9 x 9 pan. You can also add more chocolate morsels for more chocolaty goodness.

Was worried not not more!

by D. Dawn , Council Bluffs, IA on Apr. 2009

I was worried this would not be as tasty as it looked! But is now a fav of my fathers! I made him some a week ago and he has already asked for another pan!


by J. Jody , Cumberland, MD on Mar. 2009

I was looking for another recipe to use up some pumpkin, came across this and tried it. It reminds me of a spice cake with just enought chocolate. I did double the recipe, so I could give some to others.