Toshi's Table

  • About
  • Recipes
    • Breakfast
    • Appetizers
    • Soup & Salad
    • Main Dish
    • Sides & Snacks
    • Dessert
    • Drinks
    • Quick & Easy
  • Contact
menu icon
go to homepage
  • All Recipes
  • Spring Recipes
  • Subscribe
  • About
  • Contact
subscribe
search icon
Homepage link
  • All Recipes
  • Spring Recipes
  • Subscribe
  • About
  • Contact
×
Toshi's Table » Recipes » Dessert

Pumpkin Spice Brownies

Published: Sep 12, 2024 by Emily Toshiko · This post may contain affiliate links · 7 Comments

Share This Recipe!

56 shares
Jump to Recipe Print Recipe

Pumpkin spice brownies are a simple fall dessert that can be easily thrown together. I’m not much of a baker, which is why this recipe uses a box mix plus a few additional ingredients. Pumpkin spice brownies are rich in flavor, moist and perfectly spiced for fall.  

Pumpkin spice brownies on a cutting board with a small pumpkin in the background.

This recipe was originally published on September 22, 2020. It was republished on September 12, 2024 with an updated recipe, photos and step by step instructions.

This fudgy pumpkin brownie recipe was inspired by pumpkin spice lattes! They are popular during the fall months in September and October. You only need a few simple panty ingredients to make these delicious egg-free brownies.

Although I'm not much of a baker, I do have a few simple baking recipes. If you're a fan of these brownies you'll love these vegan apple oat muffins and banana oat muffins!

Why You'll Love This Recipe

  • These chocolate and pumpkin brownies are egg-free! You will only need a few ingredients from your pantry.
  • If you’re a pumpkin spice lover, then this easy chocolate dessert is for you!
  • Pumpkin helps keep the brownies moist so we are able to use less oil.

Ingredient Notes

Ingredients needed to make pumpkin spice brownies.
  • Brownie mix - I like to use a Ghirardelli Double Chocolate box mix for this recipe. 
  • Flax seeds - flax seed and water mix together to create an egg replacement.
  • Pumpkin - I recommend using canned pumpkin puree. Make sure to use pumpkin puree rather than pumpkin pie mix!
  • Pumpkin pie spice - this really brings the warm pumpkin spice flavor to the brownies. 
  • Olive oil - we use a smaller amount of oil to help keep the brownies moist. 
  • Water - we need water to make a “flax egg” which is an alternative to using regular eggs. Water is also added to the batter to help the ingredients mix together.

Substitutions and Variations

  • Vegan - make sure to use a vegan box mix.
  • Egg - you can use 1 egg in place of the flax seed.
  • Chocolate chips - stir in chocolate chips if desired.
  • Seasoning - feel free to add in additional warming spices such as nutmeg, cinnamon or cloves.

Step by Step Instructions

A small white bowl with water and ground flax seed.

Add the flax seed to a small bowl with 3 tablespoons of water. Mix well and allow it to sit for 5 minutes. This creates a "flax egg" and replaces a regular egg. 

Wet ingredients for pumpkin brownies in a mixing bowl with a spatula.

Add the pumpkin, olive oil, water and flax seed mixture (flax egg) to a large mixing bowl. Mix well until combined.

Brownie batter in a large mixing bowl with a spatula.

Add the pumpkin pie spice and brownie mix. Stir well until a batter forms.

Brownie batter spread in an 8x8 baking pan.

Grease an 8x8 baking sheet with about a teaspoon of oil. Pour the batter into the baking sheet.

Baked pumpkin spice brownies in an 8x8 pan on a cooling rack.

Bake the brownies for 40-43 minutes. Let them cool for 15-30 minutes before cutting and serving. 

Hint: I recommend using the Ghirardelli Double Chocolate mix!

Overhead of pumpkin spice brownies in a baking pan on a cooling rack.

Tips and Tricks

  • Only use ½ cup of pumpkin. If you add any more the brownies will become thick and gummy which is not ideal.
  • Add more pumpkin pie spice flavoring if you want!
  • You can also line the baking pan with parchment paper if you don't want to use more oil to prevent the brownies from sticking.
Overhead of pumpkin and chocolate brownies on parchment paper.

Storing and Freezing

Store pumpkin spice brownies in an airtight container at room temperature for up to 4 days. They are best enjoyed fresh, not frozen. 

Frequently Asked Questions

Are these pumpkin spice brownies vegan?

If you want these to be vegan make sure to look for a box mix that doesn’t have any dairy-products such as milk or chocolate. 

Do I have to use a flax seed in this recipe?

No, you can use a regular egg if you want in this recipe.

More Recipes You'll Love

  • Stack of muffins with apples on a cake stand.
    Easy Vegan Apple Oatmeal Muffins
  • Sliced chocolate chip banana bread
    My Favorite Healthy-ish Banana Bread
  • Overhead of chocolate chip banana oat muffins on a sheet of parchment paper.
    Vegan Banana Oat Muffins
  • date energy bites on a white plate
    Date Energy Bites

Did you try this recipe?

Don't forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating and review below.

To catch the latest, subscribe to my weekly newsletter or follow along on Facebook, Instagram and Pinterest!

Chocolate and pumpkin brownie on a cutting board with a pumpkin in the background.

Pumpkin Spice Brownies

Emily Toshiko
Pumpkin spice brownies are a simple fall dessert that can be easily thrown together. These easy to make brownies are rich in flavor, moist and perfectly spiced for fall!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 40 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 12 brownies
Calories 235 kcal

Ingredients
  

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • ½ cup pumpkin puree
  • ¼ cup water
  • ¼ cup olive oil
  • 1 tablespoon pumpkin pie spice
  • 1 box brownie mix I recommend Ghirardelli Double Chocolate

Instructions
 

  • Preheat the oven to 325 degrees Fahrenheit.
  • Add the flax seed to a small bowl with 3 tablespoons of water. Mix well and allow it to sit for 5 minutes. This creates what is known as a flax egg and replaces a regular egg.
  • Add the pumpkin, olive oil, water and flax seed mixture (flax egg) to a large mixing bowl. Mix well until combined.
  • Add the pumpkin pie spice and brownie mix. Stir well until a batter forms.
  • Grease an 8x8 baking sheet with about a teaspoon of oil. Pour the batter into the baking sheet.
  • Bake the brownies for 40-43 minutes or until a toothpick and be inserted into the middle and pulled out clean.
  • Let them cool for 15-30 minutes before cutting and serving.

Notes

I like to use a Ghirardelli Double Chocolate box mix for this recipe.
Serving: 1brownieCalories: 235kcalCarbohydrates: 36gProtein: 2gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 141mgPotassium: 122mgFiber: 2gSugar: 24gVitamin A: 1590IUVitamin C: 1mgCalcium: 21mgIron: 2mg

The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

Tried this recipe?Leave a comment below and tag @toshistable on social!

More Dessert Recipes

Share This Recipe!

56 shares

Comments

  1. Fgraz / Tokyo says

    August 02, 2024 at 7:41 pm

    5 stars
    This look outstanding, and entirely approachable for a novice baker.

    Reply
    • Emily Toshiko says

      August 03, 2024 at 7:51 am

      Thank you so much!

      Reply
    • Emily Toshiko says

      August 05, 2024 at 10:31 am

      Thank you!

      Reply
  2. Alexandra says

    July 30, 2024 at 8:16 pm

    5 stars
    These pumpkin spice brownies are so fudgey and yummy! I LOVE how simple this is and my family love them. Thank you so much for the recipe! Here's to fall!!!!

    Reply
    • Emily Toshiko says

      August 05, 2024 at 10:30 am

      Thank you so much!

      Reply
  3. Lisa says

    July 30, 2024 at 8:15 pm

    These were so yummy! So perfect for Fall!

    Reply
    • Emily Toshiko says

      July 31, 2024 at 6:27 am

      Thanks Lisa! 🙂

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Emily Toshiko Brackett from Toshi's Table standing in the kitchen holding a glass of red wine.

Hi, I'm Emily!

Welcome to my table! I enjoy creating colorful, tasty recipes that inspire you to eat more veggies. While I don't claim to be vegan or vegetarian, I find that I feel my best when eating a plant forward diet. Give one of these recipes a try, I dare you!

About Emily

Popular

  • Overhead view of a colorful cabbage and carrot salad in a white bowl with a wooden utensils.
    Easy Cabbage and Carrot Salad (without Mayo)

  • A whole head of roasted garlic with some cloves squeezed out off the to side.
    Quick Air Fryer Roasted Garlic

  • Roasted crispy cannellini beans in a blue bowl with a spoon.
    Roasted Crispy Cannellini Beans

  • Blueberry lemon drop martinis in martini glasses
    Blueberry Lemon Drop Martini

Recipes Straight to Your Inbox!

Spring

  • Overhead view of cauliflower tacos with red cabbage and avocados in soft tortillas on a white background with a bowl of bbq sauce.
    Easy Roasted BBQ Cauliflower Tacos (Vegan)

  • A close up of a white bowl with green gazpacho garnished with died cucumbers, mint and a drizzle of olive oil.
    Cold Cucumber Green Gazpacho (Chilled Soup)

  • Balsamic grilled eggplant sandwiches with roasted red peppers, basil and mozzarella on a wooden cutting board.
    Easy Balsamic Grilled Eggplant Sandwiches

  • Vegan three bean salad topped with parsley in a black bowl with a spoon on a yellow background.
    Quick Vegan Bean Salad

Footer

↑ back to top

Connect

About

  • About
  • Newsletter
  • Contact
  • Portfolio

Legal

  • Accessibility
  • Terms of Service
  • Privacy Policy
  • Privacy Settings
  • Disclaimer

Copyright © 2025 Toshi's Table

56 shares