These moist and fudgy egg-free double chocolate pumpkin brownies are the perfect Fall treat!

Ever have one of those weeks where you can’t get the days straight? Even after realizing what day it actually is, you still can’t get things together. That’s basically been me this week. It may be in part due to the Sunday wedding and starting my Monday far too early. I’ve managed to be a day ahead or behind all week! Hopefully I get things together sooner than later. I wish I could say I at least didn’t miss anything important but that’s not the case. Thankfully appointments can be rescheduled. Oops!

I just bought my kids Halloween costumes after plenty of debating with them and trying to pick out the perfect ones. I had the hardest time finding good ones this year because they were either way overpriced or cheaply made and not worth the money…or already out of stock. Is everyone else that on top of things that they already have their costumes purchased and waiting? It seems weird to see so many already selling out so many weeks ahead of Halloween. Fingers crossed they fit! If I were craftier I’d be making my own, but I don’t have the time or patience for that. Recipes I can handle… not crafts or costumes. We all have our things!

Something we can all agree on and get behind are brownies. Who could ever resist a tray of freshly made brownies? It’s impossible to! Especially these fudgy pumpkin brownies!

Not only are these double chocolate pumpkin brownies perfectly moist and flavorful, they’re egg-free making them perfect for anyone with an egg allergy!

These are hands down the perfect pumpkin brownies to enjoy this season. Soft. Chewy. Fudgy. Packed with amazing pumpkin flavor. It’s all there. Everything you’d want in a brownie!

Be sure to add these fudgy pumpkin brownies to your baking plans!

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Egg-free fudgy double chocolate pumpkin brownie recipe from @bakedbyrachel
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Egg-Free Double Chocolate Pumpkin Brownies

Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Yield: 12 plus
These moist and fudgy egg-free double chocolate pumpkin brownies are the perfect Fall treat!
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Ingredients
 

  • 1 C unsalted butter, softened
  • 1 C light brown sugar
  • 1 C granulated sugar
  • 1 C pumpkin puree
  • 4 oz semi-sweet chocolate, melted
  • 1 Tb vanilla extract
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • Pinch cloves
  • 1/2 C unsweetened cocoa powder
  • 1 1/2 C all purpose flour

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper. Lightly grease exposed sides of pan. 
  • In a large bowl or stand mixer, cream together butter and sugars. Beat in pumpkin puree until smooth. Mix in melted chocolate and vanilla, followed by salt, cinnamon, nutmeg and cloves. Scrape the bowl as needed. Mix in sifted cocoa powder, followed by flour. Mix on low, increasing speed until batter is fully combined and no streaks remain. 
  • Transfer mixture to prepared baking pan. Smooth out top and bake for 45 minutes or until only a few moist crumbs cling to a toothpick inserted. 
  • Cool completely in pan before carefully transferring to a cutting board to slice into equal pieces. 

Notes

Recipe serves roughly 12-24.
An original recipe from Baked by Rachel

Nutrition

Calories: 400kcal, Carbohydrates: 56g, Protein: 3g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 204mg, Potassium: 199mg, Fiber: 3g, Sugar: 39g, Vitamin A: 3655IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 2mg
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!
Course: Dessert
Cuisine: American
Keywords: Chocolate, Pumpkin