Description

Warm pumpkin-spice brownie bars with a dense, fudgy center—cream-cheese-free—and optional spiced chocolate chunks or a quick chocolate swirl for extra fall richness.

Ingredients

Scale

1 cup (225 g) canned pumpkin purée (not pumpkin pie filling)
2 large eggs (100 g)
1/3 cup (80 ml) neutral oil (or melted butter)
1 teaspoon vanilla extract
3/4 cup (150 g) packed light brown sugar
1/2 cup (60 g) unsweetened cocoa powder (natural or Dutch-process)
1/2 cup (65 g) all-purpose flour (spoon and level)
1/2 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup (85 g) chopped chocolate chunks (optional)
2 tablespoons (15 g) cocoa powder (for topping, optional)
1 tablespoon (12 g) brown sugar (for topping, optional)
1/4 teaspoon pumpkin pie spice (for topping, optional)
2 tablespoons (30 ml) hot water or coffee (for topping, optional)

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Instructions

Preheat & prep pan: Heat oven to 350°F (175°C). Line an 8×8-inch (20×20 cm) metal baking pan with parchment, leaving overhang for easy lifting. Lightly grease the parchment.
Mix wet ingredients: In a large bowl, whisk pumpkin purée, eggs, oil, and vanilla until smooth and glossy.
Mix dry ingredients: In a second bowl, whisk brown sugar, cocoa powder, flour, pumpkin pie spice, cinnamon, salt, baking powder, and baking soda until uniform (no cocoa clumps).
Combine: Add the dry ingredients to the wet ingredients. Stir until you no longer see dry flour streaks. The batter will be thick.
Add mix-ins (choice):
- For chocolate chunks: Fold in chopped chocolate chunks.
- For a spiced chocolate swirl: Make topping by whisking the optional cocoa powder, 1 tablespoon brown sugar, and pumpkin pie spice with hot water/coffee until glossy. Spoon dollops on top of the batter and gently swirl with a knife.
Bake: Bake 22–28 minutes, until edges look set and the center is soft with a slight sheen. A toothpick should come out with moist crumbs.
Cool properly: Cool in the pan 10 minutes, then lift out using parchment and cool to room temperature. For the cleanest snack-box slices, chill 30–60 minutes before cutting.
Slice: Cut into 12 squares (for snack boxes) or 16 smaller bites. Wipe the knife between cuts for crisp edges.

Notes

If you’re using both chocolate chunks and the swirl topping, keep the swirl to a few dollops so it doesn’t pull the batter too much. Oven temperatures vary—start checking at 22 minutes and use the visual cues (set edges, slightly glossy center) to avoid overbaking.