Pumpkin Chocolate Brownies

Pumpkin Chocolate Brownies

In this recipe:

based on 294 reviews
This Looks YUMMY!
15 min.
60 min.
16 Servings

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
Store Locator »
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.

What did you think? Share Your Review »



Thank you for reviewing this recipe.


Not sure about these

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.

- Rose Stewart from Colorado

fall time!

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

- Katie Rapp from Chesterfield, MO

not a brownie!

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

- Erin Neu from New Hyde Park, NY

Question is how to make it better

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.

- b k


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!

- Tricia Sauls from Raleigh, NC

See More Reviews

Nutrition Facts

Serving Size: 1/16 of Recipe

Servings Per Recipe: 16

  • Amount Per Serving
  • Calories: 100
  • Calories from Fat: 35
  • Total Fat: 3.5g (6% of DV)
  • Saturated Fat: 1g (6% of DV)
  • Cholesterol: 15mg (4% of DV)
  • Sodium: 75mg (3% of DV)
  • Carbohydrates: 14g (5% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 7g
  • Protein: 2g
  • Vitamin A: 20% of DV
  • Vitamin C: 0% of DV
  • Calcium: 2% of DV
  • Iron: 2% of DV

*Percent Daily Values are based on a 2,000 calorie diet.


Meals.com is packing its bags
— yep, and its recipes — and
moving over to GoodNes.com.
Don’t miss out!

Thank you!

Your email address has been added to the monthly newsletter subscription list.