My sourdough pumpkin brownies are fudgy, chocolatey, and full of pumpkin spice flavor! We’re using a blend of cinnamon and nutmeg alongside pumpkin puree and chocolate to make the best fall brownie. They’re one of our favorite pumpkin treats!
Key Takeaways: Sourdough Pumpkin Brownies Recipe
- Prep Time: 10 minutes
- Bake Time: 30 minutes
- Total Time: 40 minutes
- Servings: 2-3 people
- Cooking Method: Baked
- Flavor & Texture: Fudgy and soft, flavored with pumpkin, cinnamon, and nutmeg
- Difficulty: Beginner
- Why this Recipe?: Made from scratch, small-batch recipe, easy steps, pumpkin spice flavor from nutmeg and cinnamon
My husband and I love a pumpkin treat during fall, but one that includes chocolate! We aren’t huge pumpkin people; we don’t prefer pumpkin pie, but goodness, do we love pumpkin brownies!
I can’t recommend these brownies enough for fall gatherings and occasions. They’re super simple to whip up, and they travel well.
Why You’ll Love This Recipe
- Better Than Pre-Made: The texture and taste are so much better than boxed!
- Wholesome Ingredients: No excess sugar or unwanted additives in these brownies.
- No Box Mix Needed: It’s made completely from scratch!
- Simple Steps: Each step is beginner-friendly and fuss-free!
- Small-Batch: This is the perfect amount of brownies for 2-3 people!
Ingredients
- butter: I like to use salted but you can use unsalted
- semi-sweet chocolate chips: organic or regular work great, substitute for milk or dark
- pure pumpkin puree: canned puree that’s 100% pure pumpkin works best
- ground cinnamon: saigon cinnamon is my favorite for this recipe
- ground nutmeg: this adds such a good flavor, freshly grated could also work
- raw cane sugar: this is a more wholesome swap than refined granulated sugar
- egg: a large egg works great
- pure vanilla extract: I don’t recommend imitation vanilla
- sourdough discard: aka unfed starter or you can use fed, either work
- cocoa powder: unsweetened baking cocoa is the best for this recipe
- all-purpose flour: I like to use unbleached organic but you can use any
- fine sea salt: this is my favorite wholesome salt for baking
Tools You May Need
How to Make Sourdough Pumpkin Brownies
Fill a medium-sized pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
In a heat-safe mixing bowl (that will fit on the pot), add butter (cut into chunks) and chocolate chips.
Then once water is boiling, reduce heat to low-medium. Place bowl on top of pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
While chocolate mixture cools slightly (just a couple of minutes), preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round stainless steel cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
In the bowl of melted chocolate and butter, add pumpkin puree, cinnamon, nutmeg, cane sugar, egg, vanilla, sourdough discard, cocoa powder, flour, and sea salt. Whisk until completely combined. Set aside.
OPTIONAL: If you’d like to cold ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continuing.
Add extra 1/4 cup chocolate chips (if desired) to the bowl. Stir to evenly distribute. Pour batter into prepared pan and spread it out into an even layer.
OPTIONAL: Fill a ziplock bag with extra pumpkin puree and snip a tiny end off of one corner of the baggie. Use this to pipe tiny pumpkin dots around the top for a cute design. Don’t make them too large.
Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center of the pan comes out clean. Bake a couple minutes less for more fudgy brownies. Cool for at least 5 minutes before slicing. If baked less, let them cool longer to setup. Enjoy!
Variations
- Use milk chocolate chips for a sweeter brownie.
- Use dark chocolate chips for a less sweet and richer brownie.
- Stir in white chocolate chips to the brownie batter instead of more semi-sweet.
- Double the cinnamon and nutmeg if you really love a fall spice flavor.
How to Serve Sourdough Pumpkin Brownies
I love serving these for a special treat on the weekends during fall! They’re so easy to whip up for a football game or a night of watching our favorite shows. We love enjoying pumpkin brownies with a glass of milk on the side.
Molly’s Tips
- Read the recipe before getting started so you know what to expect
- Wait to make any adjustments until you’ve made it once.
- Stir in the extra chocolate chips for the best brownies!
- Wait for the brownies to cool at least 5 minutes so they’re easier to cut.
- Cold-ferment the batter in the fridge for more fermentation benefits.
How to Store and Freeze
Storage Instructions
After the brownies have completely cooled, store them in an airtight, preferably glass, container. They’ll last at room temperature for 3-4 days but are best if enjoyed within 2.
Freezing Instructions
To freeze, make sure the brownies are completely cooled. Then wrap each one parchment paper to prevent sticking.
Store in a freezer-safe baggie or container for up to 3 months in the freezer. To thaw, place in the fridge overnight or on the counter at room temperature for a few hours.
Recipe FAQs
More Sourdough Pumpkin Desserts
- Sourdough Pumpkin Roll Bites
- Mini Sourdough Chocolate Chip Pumpkin Cookies
- Sourdough Pumpkin Muffins
- Sourdough Pumpkin Cinnamon Rolls
- Sourdough Pumpkin Scones
Did you make this recipe? If so, I’d be so grateful if you left a review below!
Recipe
Sourdough Pumpkin Brownies
Ingredients
- 4 Tbsp butter (I use salted, unsalted works)
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup pure pumpkin pumpkin
- 3/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup raw cane sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/4 cup sourdough discard
- 1 Tbsp unsweetened cocoa powder
- 1/4 cup all-purpose flour (I use organic unbleached, any works)
- 1/2 tsp fine sea salt
- Optional: extra 1/4 cup semisweet chocolate chips (to stir in batter)
- Optional: extra 2 Tbsp pure pumpkin puree (for top design)
Instructions
- Fill a medium-sized pot 1/4 of the way full with water and bring it to a boil, over high heat, on the stovetop.
- In a heat-safe mixing bowl (that will fit on the pot), add butter (cut into chunks) and chocolate chips.
- Then once water is boiling, reduce heat to low-medium. Place bowl on top of pot, ensuring the bottom does not touch the water. Stir occasionally until chocolate and butter are melted and well combined.
- Carefully remove bowl with hot pads (it will be hot!) and place it on a wire cooling rack or a trivet.
- While chocolate mixture cools slightly (just a couple of minutes), preheat oven to 350 degrees Fahrenheit and line an 8 or 9-inch round stainless steel cake pan with parchment paper. Trim excess around the edges (or grease it with butter and flour). Set aside.
- In the bowl of melted chocolate and butter, add pumpkin puree, cinnamon, nutmeg, cane sugar, egg, vanilla, sourdough discard, cocoa powder, flour, and sea salt. Whisk until completely combined. Set aside.
- OPTIONAL: If you’d like to cold ferment the batter for more sourdough fermentation benefits, pause the recipe and let the bowl sit in the fridge, covered, for 12-24 hours before continuing.
- Add extra 1/4 cup chocolate chips (if desired) to the bowl. Stir to evenly distribute.
- Pour batter into prepared pan and spread it out into an even layer.
- OPTIONAL: Fill a ziplock bag with extra pumpkin puree and snip a tiny end off of one corner of the baggie. Use this to pipe tiny pumpkin dots around the top for a cute design. Don't make them too large.
- Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted into the center of the pan comes out clean. Bake a couple minutes less for more fudgy brownies.
- Cool for at least 5 minutes before slicing. If baked less, let them cool longer to setup. Enjoy!