So, Let Me Tell You About These Brownies...

Alright, picture this: It's one of those rainy autumn Saturdays, the leaves are everywhere (seriously, I swear they multiply), and I’m in the kitchen with my favorite mug and a playlist that's mostly embarrassing 90s tracks. That's when I always end up making these Chocolate Pumpkin Brownies with Fudge Top. There's just something about the smell of chocolate and pumpkin together that feels like a big hug. The first time I made them, I actually forgot to set a timer and had to do the old “poke with a toothpick and hope” method—which, if I'm honest, I still do half the time. Anyway, these brownies are basically fall in brownie form. And a little fudge on top? I mean, why not, right?

Why I Keep Coming Back to This Recipe

I make this when my sweet tooth is being particularly demanding or, let’s be honest, when I bought one too many cans of pumpkin puree (happens more than I’d like to admit). My family goes proper bonkers for these—especially if I let them eat them a tiny bit warm. There’s something about the way the fudge gets all gooey that makes everyone crowd around the kitchen, which is both lovely and a bit chaotic. Oh, and if you’re thinking, “Pumpkin in brownies?!” Just trust me, you’ll get it after one bite. Plus, these are my answer to using up all that leftover pumpkin after making soup. (Soup is good, but it doesn’t have chocolate, does it?)

What You'll Need (And a Few Swaps If You’re Desperate)

1 cup pumpkin puree (I’ve used butternut squash in a pinch. It’s fine!)
1 cup granulated sugar (brown sugar works, makes it a bit richer, but granulated is what I most often grab)
½ cup unsalted butter, melted (or use coconut oil if you’re feeling fancy or just ran out of butter—been there)
2 large eggs (My friend once tried flax eggs for a vegan thing. Texture changed a bit but not too bad)
¾ cup all-purpose flour (I sometimes mix in a handful of whole wheat because... fiber? But don’t overdo it or they get weirdly dense)
⅔ cup unsweetened cocoa powder (I used Hershey’s but honestly, any store brand is fine)
1 teaspoon vanilla extract (My grandmother always insisted on pure vanilla, but let’s not be precious here)
½ teaspoon baking soda
¼ teaspoon salt
½ cup chocolate chips (optional but, you know, chocolate. I like the dark ones but whatever you’ve got works)
For the fudge top:
½ cup chocolate chips
2 tablespoon butter
2 tablespoon milk (any kind—almond, oat, regular. I once used ‘cream’ by mistake and it was extra decadent)

Here's How I Throw It Together

Preheat your oven to 350°F (175°C). Grease an 8x8 inch pan—I use parchment paper most days because I hate stuck brownies.
In a big-ish bowl, whisk your pumpkin puree, sugar, melted butter, and eggs. This is where I usually sneak a taste (it’s basically pumpkin custard at this point). Oh, if it looks lumpy, that’s okay. It sorts itself out later.
Add in the vanilla. Stir again. Then in a separate bowl (or—real talk—I just dump it on top of the wet stuff), whisk together your flour, cocoa powder, baking soda, and salt.
Combine the wet and dry. Don’t overmix, or the brownies end up tough (I learned this the hard way). Just enough so you don’t see any dry flour bits.
Stir in those chocolate chips if you’re using them. I tend to throw in extra when no one’s watching.
Pour the batter into your prepared pan and smooth it out. It’s pretty thick. Don’t panic. That’s normal.
Bake for 25-30 minutes. I always start checking at 23 because every oven’s got its own attitude. Stick a toothpick in—if there are a few fudgey crumbs, you’re golden.
Let them cool for at least 20 minutes before the fudge top—though honestly, I’m usually impatient and start early. For the fudge: Melt chocolate chips, butter, and milk together (microwave for 30 seconds, stir, repeat if needed). Spread over the cooled brownies. Looks messy? Don’t worry. It’s delicious.

What I Wish I’d Known (Notes)

If the fudge top looks runny at first, just stick the pan in the fridge for 20 minutes. It sets up fine.
Actually, I find the pumpkin flavor mellows out after a day. So if you can resist, it’s even better tomorrow.
Don’t fret if you only have salted butter. Just skip the added salt—no disasters here.
I once forgot the vanilla and it was fine. Just a bit more chocolate-forward. Not the end of the world.

Different Ways I’ve Tried These (Some Good, Some... Not)

I swapped in half peanut butter chips for the chocolate chips once—tasted like a Reese’s brownie. Not bad.
My attempt at adding chopped pecans was okay but made the texture a bit odd. Maybe just me?
I tried swirling cream cheese through the batter. Looked pretty, but honestly, I prefer the straight chocolate-pumpkin combo.

Don’t Sweat the Equipment (Workarounds Welcome)

You’ll need a baking pan (8x8 inch is what I use, but a loaf pan will do in a pinch—just bake a bit longer). If you don’t have parchment, regular greasing with butter works fine. Lost your electric mixer? A sturdy whisk and some elbow grease do the trick. Oh, and if you’re microwaving the fudge top, just keep an eye on it so you don’t end up with chocolate lava.

Chocolate Pumpkin Brownies with Fudge Top

How I Store These (Not That They Last Long!)

I keep them in an airtight container at room temp for 2-3 days; or, you know, until someone finds them. In my house, that’s usually less than 24 hours. If you want them to last longer, the fridge works (and they’re extra fudgy cold). You can freeze them, too—I rarely do, because they simply disappear.

How We Serve Them (With a Little Flair)

Sometimes, I serve these brownies warm with a scoop of vanilla ice cream. My cousin swears by a dollop of whipped cream and a dusting of cinnamon. At Christmas, we eat them with a glass of milk and (don’t laugh) sometimes a little gingerbread on the side. It’s become a weird family tradition.

Little Lessons I’ve Learned (Pro Tips, Kinda)

I once tried to slice them while hot—big mistake. Fudge everywhere. Let them cool at least partially. Seriously.
Don’t skip lining the pan or you’ll be scraping for days. Trust me, I learned that the hard way.
If your fudge top seizes up, just add a splash more milk and gently reheat. No need to panic.
Actually, I think they taste better the next day (if they last).

FAQs From Friends (and the Occasional Stranger)

Q: Can I use canned pumpkin pie mix?
A: I wouldn’t—the spices make it weirdly sweet. But if that’s all you’ve got, maybe cut back the sugar a bit?
Q: Are these gluten free?
A: Not as written, but I’ve used a gluten free flour blend and it was pretty darn close. Just don’t use only almond flour, unless you like brownies that taste like sand (sorry, but it’s true).
Q: Can I double the recipe?
A: Absolutely, just use a 9x13 pan and bump up the baking time a bit (start checking at 30 minutes).
Q: What’s a good cocoa powder?
A: I usually use Hershey’s, but I’ve heard good things about Ghirardelli. Here’s a good cocoa powder rundown if you want to nerd out. (Sometimes I just use whatever’s cheapest, no shame in that.)
Q: How do I melt chocolate for the fudge top?
A: Microwave works, as I said, but if you prefer stovetop, a double boiler is great. King Arthur Baking has a guide I found handy. Or just wing it like me.

And if you’ve made it this far, I hope you’ll give these brownies a whirl! If you’ve got questions, just shout (or leave a comment below—I usually check in the evenings while eating leftovers, if there are any). And if you want more cozy baking ideas, I love browsing Sally’s Baking Addiction—she has some great twists I borrow now and then.

Enjoy—and try not to eat them all at once, but honestly, no judgment if you do.

Chocolate Pumpkin Brownies with Fudge Top