Pumpkin Patch Brownies I’m Obsessed With These Cutesy Fall Treats

Have you been hunting for that perfect fall treat to wow your friends and family this season? Pumpkin Patch Brownies I’m Obsessed With These Cutesy Fall Treats offer the ultimate cozy combination of rich chocolate and warm pumpkin spice in bite-sized brownie form. With their soft, fudgy texture and festive flavor, these Pumpkin Patch Brownies shine on any autumn dessert table.

These charming little brownies bring pumpkin season to life in the most delicious way. Made from pantry staples and packed with the flavors we crave when leaves start to fall, they’re a quick win whether you’re baking for a crowd or just craving a festive snack.

Why I Can’t Stop Making These Cookies

• Quick win for busy days ready to enjoy in under 40 minutes
• Flavor twist moist pumpkin swirls meet deep chocolate for a comforting fall flavor
• Pantry-friendly ingredients you probably already have on hand
• Kid-friendly texture and sweetness that all ages love
• Seasonal appeal perfect for Halloween parties, Thanksgiving, or cozy autumn afternoons

What Type of Pumpkin Should I Use?

For best results, use pure pumpkin puree not pumpkin pie filling to control sweetness and spice levels. You can find canned pumpkin at most grocery stores in the fall and year-round, but make sure it’s 100% pumpkin with no added sugar or spices. Fresh pumpkin can work if you roast and puree the flesh yourself. Avoid frozen pumpkin if possible; if you must use it, thaw completely, drain excess water, and pat dry with a towel to avoid a soggy batter.

Options for Ingredient Alternatives

• Butter can be swapped with coconut oil for a dairy-free version; chill dough 30 minutes to firm if using coconut oil
• Use semi-sweet, dark, or milk chocolate chips depending on your sweetness preference
• Swap regular milk with almond, oat, or soy milk to keep the recipe dairy-free
• Vanilla extract can be replaced with maple or almond extract for a different twist
• For added texture, substitute some pumpkin puree with shredded zucchini or applesauce

The Biggest Challenges While Baking

• Folding delicate chocolate chips or nuts last and gently avoids breaking or sinking
• Make sure butter is softened, not melted, for even mixing and the right texture
• Avoid overmixing to keep brownies tender; mix just until combined
• If dough feels dry or crumbly, add 1 tablespoon milk at a time to moisten
• Chilling the dough for 30 minutes can help brownies hold their shape and prevent spreading too much

Storage & Freezing Instructions

These Pumpkin Patch Brownies keep well at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week or freeze brownies for up to 3 months. To freeze, layer them between parchment paper in a freezer-safe container or bag. You can also freeze the raw dough wrapped tightly in plastic wrap; thaw in the refrigerator overnight before baking.

Estimated Nutrition

The entire batch yields about 16 brownies. Rough nutrition per batch:

• Calories: 1600–1800 total
• Fat: 80–90 grams
• Carbohydrates: 220–240 grams
• Protein: 20–25 grams

Per serving (1 brownie):

• Calories: 100–115
• Fat: 5–6 grams
• Carbohydrates: 13–15 grams
• Protein: 1–2 grams

Ingredients

• 1 cup canned pumpkin puree (245 g)
• 1/2 cup unsalted butter, softened (115 g)
• 3/4 cup granulated sugar (150 g)
• 1 large egg
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1/2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 cup all-purpose flour (120 g)
• 1 cup semi-sweet chocolate chips (170 g)
• Optional: 2 Tbsp milk, only if dough is dry (30 ml)

Step-by-Step Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, letting the edges hang over to lift brownies out later.
2. In a medium bowl, cream together the softened butter and sugar until light and fluffy using a hand mixer or stand mixer on medium speed.
3. Beat in the egg and vanilla extract until fully incorporated.
4. In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. Add the dry ingredients to the wet pumpkin mixture and fold gently until just combined do not overmix to keep the texture tender.
6. Fold in the chocolate chips last, stirring gently and evenly distributing them throughout the batter. If the batter feels too dry, add milk one tablespoon at a time until you reach a pliable consistency.
7. Spread the batter evenly into the prepared pan and bake for 25 to 30 minutes. Brownies are done when a toothpick inserted comes out with a few moist crumbs don’t overbake for a fudgy center. Remove from oven and cool completely in the pan before slicing into 16 squares.

Tips, Variations & Serving Ideas

• Add chopped pecans or walnuts for a crunchy twist
• Drizzle with white chocolate or caramel sauce for extra indulgence
• Try tossing in dried cranberries or raisins for fruity notes
• Underbake slightly for gooey brownie centers everyone loves
• Serve warm with a scoop of vanilla ice cream or whipped cream
• Store brownies layered between parchment for easy grab-and-go snacks
• Press mini candy pumpkins or edible fall-themed sprinkles on top before baking for a festive touch

FAQs

Q: Can I make these brownies gluten-free?
A: Yes, substitute the all-purpose flour with a gluten-free baking blend for similar results.

Q: Can I double this recipe?
A: Absolutely. Use a 9×13-inch pan and increase baking time by 5-10 minutes, checking doneness frequently.

Q: How do I keep brownies moist?
A: Avoid overbaking and store brownies in an airtight container to retain moisture.

Q: Can I add frosting or glaze?
A: Yes, a simple cream cheese glaze pairs wonderfully with pumpkin flavors.

Save This for Later (Pinterest)

If you’re as obsessed with these Pumpkin Patch Brownies as I am, make sure to save this recipe to your favorite fall baking board on Pinterest. Sharing is caring send it to friends who love cozy treats just as much!