If you’re making these for a Halloween party and want some more ideas, we have a long list of Recipes For Halloween Treats.

There are drinks, cookies, crispy rice treats, and more.

Pumpkin Brownies Recipe

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Pumpkin Brownies Ingredients:

You can get the full list of ingredients with measurements in the recipe card below.

• Box of chocolate brownie mix – I always buy basic milk chocolate brownies mix for this recipe.
• Canned pumpkin purée – You want the 100% pumpkin purée. Make sure you’re not buying pumpkin pie filling.
• Vanilla almond bar – if you don’t have almond bar in your store, you can use white candy melts.
• Halloween sprinkles – if you’re not making these for Halloween, you can just give the spring balls however they do make them cute for a spooky season.

How To Make Pumpkin Brownies:

Open the box brownie mix and pour it into a medium sized mixing bowl.

Quick note: We keep these brownies plain, but you could add walnuts, chocolate chips, or caramel bits into your mix to give it a little texture and extra flavor.

If you’re going to add any mix ins, do it now.

Open the can of pumpkin purée and add it to the bowl.

Gently stir until the ingredients are combined.

You want to be careful when you’re mixing to make sure you don’t over mix the batter. The brownies will become really gummy and unappetizing if it’s overworked.

That’s why it’s best to mix with a spoon rather than using a stand mixer or a hand mixer.

Prepare an 8- x 8- baking tray by covering the bottom with a sheet of aluminum foil and then spraying it with cooking spray.

When I bake, I usually just use unsalted butter to grease the pan. However, these are a sticky brownie, and even if you use cooking spray, there is a chance that it’ll stick to the bottom of the pan. So to make your life easier, use the spray and foil.

Pour the brownie batter into the prepared pan.

Use the back of a spoon to spread it out evenly.

Bake the brownies for about 30 minutes until a toothpick comes out clean.

Quick note: You don’t want to bake these using the timing on the box since you’re not using the ingredients on the box.

I usually check these around 25 minutes, but 30 minutes seems to be my oven’s sweet spot. Oven temperatures can vary so you just want to start checking yours around 25 minutes and add time if necessary.

Take the brownies out of the pan and set them on the counter to fully cool.

This is where the foil comes in handy because you can just pull the foil up and the entire batch of brownies comes out of the pan.

If you let them cool in the pan, they’ll continue cooking because of the residual heat, and you’ll end up with an overbaked brownie.

When the brownies have cooled to room temperature, cut them into pieces.

Now, if you’re not decorating them, you can stop here. But if you are decorating them, spread the brownie pieces out on a silicone baking mat-linen baking sheet.

You could use parchment paper if you don’t have a silicone baking mat. I prefer the baking mat because it’s reusable, so it’s more sustainable and less expensive.

Melt the vanilla almond bark according to the package.

The easiest way to do this is to chop the cube of almond bark into smaller pieces and put that into a microwave-safe bowl. Microwave for one minute then take the bowl out and stir. If it’s not completely melted, put it back for another 30 seconds and stir. You shouldn’t need more than 90 seconds.

Put the melted almond bark into a piping bag that’s prepared with a No. 8 tip. (That’s a Wilton tip, but any medium, round piping tip will work.)

Pete got me a set of Wilton piping tips for Christmas a couple years ago and I use them all the time. But, before I had these, I would make a piping bag out of a plastic ziptop bag with the corner cut off.

Since all you’re piping are lines, the ziptop bag hack works perfectly here.

Pipe diagonal lines across the entire piece of brownie.

Immediately after piping the lines, add the sprinkles to one corner or one-third of the brownie.

Since the lines that you’re piping are very thin, they will harden quickly — especially in the fall because it’s colder. So, if you don’t add the sprinkles right away, the almond bark will harden and the sprinkles won’t stick.

Continue until you finish with all of the brownies. Let them cool completely before serving.

Pumpkin Brownies: Frequently Asked Questions

More Pumpkin Recipes:

If you bought extra pumpkin this season and you’re looking for something to do with it, try our pumpkin spice muffins. Those are just as easy. They combine hand pumpkin with a box of space cake mix.