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.
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
- 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
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.
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. Let them cool for 15-30 minutes before cutting and serving.
Hint: I recommend using the Ghirardelli Double Chocolate mix!
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.
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
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.
No, you can use a regular egg if you want in this recipe.
Pumpkin Spice Brownies
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.
Fgraz / Tokyo says
This look outstanding, and entirely approachable for a novice baker.
Emily Toshiko says
Thank you so much!
Emily Toshiko says
Thank you!
Alexandra says
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!!!!
Emily Toshiko says
Thank you so much!
Lisa says
These were so yummy! So perfect for Fall!
Emily Toshiko says
Thanks Lisa! 🙂