Fudgy Pumpkin Brownies with Dark Chocolate and Seeds

“Happiness doesn’t have to be complicated. Sometimes, it begins with a little chocolate and a warm oven.”

Welcome to Sprinkle Goodies — Where Baking Meets Happiness.

These fudgy pumpkin brownies are rich, chocolatey, and wonderfully easy to make. Pumpkin purée keeps the middle soft, while peanut butter and honey add a lovely depth of flavour. A layer of melted dark chocolate and a crunchy sprinkle of mixed seeds make every bite extra special.

And the best part? Even people who usually don’t like pumpkin may fall in love with these brownies! They’re perfect for Halloween, Thanksgiving, or any cosy autumn weekday when pumpkin is in season. This is the kind of recipe you’ll want to make again and again.

Ingredients

For the brownies:

• 250 g pumpkin purée (about 1 cup)
• 70 g honey (about 3 tablespoons plus 1 teaspoon)
• 85 g smooth peanut butter (about ⅓ cup)
• 4 large eggs
• 40 g unsweetened cocoa powder (about ½ cup, depending on the brand)
• 5 g baking powder (about 1 teaspoon)
• A small pinch of salt
• A little vanilla extract or vanilla flavouring (about ¼ teaspoon, or to taste)

For the topping:

• 80 g dark chocolate (about 2.8 oz)
• 50 g mixed seeds (about 1.8 oz)

Instructions

1. Preheat the oven to 350°F (175°C). Line an 8 × 8-inch (20 × 20 cm) square baking pan with parchment paper.
2. In a mixing bowl, combine the pumpkin purée, honey, and peanut butter until smooth.
3. Add the eggs and vanilla flavouring, then whisk until the mixture is evenly combined.
4. Stir in the cocoa powder, baking powder, and a small pinch of salt. Mix just until no dry pockets remain.
5. Pour the batter into the prepared pan and smooth the top.
6. Bake for about 20 minutes, or until the brownies are set. A toothpick inserted into the centre should come out without wet batter; a few moist crumbs are fine. Avoid overbaking to keep the brownies fudgy.
7. Let the brownies cool in the pan. Melt the dark chocolate gently, drizzle or spread it over the cooled brownies, then sprinkle with the mixed seeds.
8. Allow the chocolate topping to set before slicing into squares.

Baking Tips

• Use thick pumpkin purée rather than a watery one. If your homemade purée is loose, drain off excess liquid before measuring.
• Choose smooth peanut butter for an even texture. If oil has separated in the jar, stir it thoroughly before measuring.
• The brownies will continue to firm up as they cool, so let them cool before cutting.
• For a little extra crunch, lightly toast the mixed seeds before sprinkling them over the chocolate.

Storage

Store the brownies in an airtight container in the refrigerator for up to 4–5 days. Let a piece sit at room temperature for a few minutes before serving for a softer texture.

Frequently Asked Questions

Can I taste the pumpkin?

The cocoa, peanut butter, and dark chocolate give these brownies a rich chocolate flavour, while the pumpkin helps keep them moist. The pumpkin flavour is subtile, so even people who usually avoid pumpkin may enjoy them.

Can I use another nut or seed butter?

Yes. A similar smooth nut or seed butter can work, though it may slightly change the flavour and texture. If you need the recipe to be nut-free, choose a suitable seed butter and check all ingredient labels.

Can I make them ahead?

Yes. They can be made a day ahead and stored covered in the refrigerator.

Can I skip the topping?

Absolutely. The brownies are delicious on their own, but the chocolate and mixed seeds add a lovely finish.

A Little Happiness from My Kitchen to Yours

Some of the happiest autumn moments begin with a simple homemade treat. These fudgy pumpkin brownies bring together rich chocolate, a soft centre, and a crunchy seed topping in a recipe that feels special without being complicated. Make a batch for Halloween, Thanksgiving, or an ordinary autumn afternoon—and share a little homemade happiness with someone you love.

Bake slowly. Share generously. Savor every bite.

— the Sprinkle Goodies kitchen