Can I use fresh pumpkin instead of canned?

Yes, just roast and puree until very smooth, then blot excess moisture. You want a thick, scoopable purée (not watery) for quality fudginess.

How do I make this gluten-free?

Swap in a cup-for-cup gluten-free blend. Let the batter rest 10 minutes so the starches hydrate, then bake and start checking a few minutes early.

Can I bake this without a skillet?

Absolutely. An 8×8-inch metal pan works well; begin checking at 20 minutes. The edges won’t be as crisp, but the center stays amazing .

Why did my brownies turn cakey or dry?

Likely too much flour or overbaking. Spoon-and-level (or weigh) the flour and pull them when the center still shows moist crumbs on a tester.

Is it freezer-friendly?

Yes. Cool completely, slice, and wrap individually. Freeze up to 2 months. Rewarm at 300°F (150°C) for 8–10 minutes for that fresh-baked vibe.

Brown Butter Pumpkin Brownie Skillet (Fudgy, Cozy & Easy) Sep% Sitename%

This is the ultimate fall treat: a warm, fudgy brownie baked in a skillet with nutty brown butter and real pumpkin for extra moisture and spice. It’s quick to stir together, bakes in one pan, and delivers that gooey-center, crisp-edge magic we crave. If you love simple baking that feels special, this Brown Butter Pumpkin Brownie Skillet is your new weeknight (and weekend!) obsession. Grab a spoon dessert is now.

Brown Butter Pumpkin Brownie Skillet: The Ultimate Cozy Dessert

Think deep chocolate, toasted-butter notes, and gentle pumpkin spice all in one bite. Browning the butter is a small step with a big payoff, those amber milk solids add a caramel, almost toffee-like richness that makes these brownies taste bakery-level. Pumpkin keeps everything plush without tasting like pie. Serve straight from the skillet with a scoop of vanilla ice cream and a sprinkle of flaky salt for an irresistible finish.

Ingredients for a Fail-Proof Pumpkin Brownie Skillet

½ cup (113 g) unsalted butter
½ cup canned pumpkin purée (not pumpkin pie filling)
¾ cup packed brown sugar
¼ cup granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
¾ cup (95 g) all-purpose flour
½ cup (40 g) cocoa powder (natural or Dutch-process)
½ tsp baking powder
½ tsp fine salt
1 tsp pumpkin pie spice (or ½ tsp cinnamon + ¼ tsp ginger + ¼ tsp nutmeg)
1 tsp espresso powder (optional, but powerful for chocolate depth)
¾ cup chocolate chips or chunks
Flaky sea salt, for topping (optional)
10-inch oven-safe skillet (cast iron is reliable)

0 3 3 — All the essentials for a fudgy Brown Butter Pumpkin Brownie Skillet—pumpkin purée, butter, cocoa, flour, sugars, eggs, vanilla, warm spices, and chocolate chips—styled on a dark gray marble countertop.

How to Make Brown Butter Pumpkin Brownies (Skillet Style)

Brown the butter: Melt butter over medium heat, stirring, 3–5 minutes until foamy and nutty with browned specks. Remove from heat; cool 5 minutes.
Heat oven: 350°F (175°C). Lightly butter your skillet.
Whisk wet: Stir in brown sugar, granulated sugar, pumpkin, and vanilla. Whisk in eggs one at a time until glossy.
Combine dry: In a bowl, whisk flour, cocoa, baking powder, salt, pumpkin spice, and espresso powder.
Bring together: Fold dry into wet just until no dry streaks remain. Stir in chocolate.
Bake: Spread batter in skillet. Bake 22–28 minutes, until edges are set and a toothpick has moist crumbs (not wet batter) in the center.
Finish: Sprinkle flaky salt. Cool 10 minutes for clean slices or dive in spoon-first.
Serve: Top with ice cream or a dollop of whipped cream for a sensational finish.

Fudgy brown butter pumpkin brownie topped with vanilla ice cream, salted caramel drizzle, and flaky sea salt on a white plate, warm background. — Fudgy Brown Butter Pumpkin Brownie crowned with vanilla ice cream, salted caramel, and flaky sea salt cozy, one-pan fall dessert bliss.

Practical Tips for the Best Pumpkin Brownie Skillet

A few tested tricks make this a sure-fire win. If your pumpkin looks watery, blot it with a paper towel, less moisture equals fudgier brownies. For shiny, crinkly tops, whisk the eggs vigorously into the warm (not hot) butter-sugar mixture. Weigh the flour and cocoa for accurate results, and don’t overbake; the center should wobble slightly and firm up as it cools. Brown butter should smell nutty and turn amber, not dark brown.

Bonus Ideas to Remix Your Pumpkin Brownie Skillet

Nut crunch: Fold in ½ cup toasted pecans or walnuts.
Cheesecake swirl: Marble 4 oz softened cream cheese beaten with 2 Tbsp sugar and 1 tsp vanilla over the batter.
Double chocolate: Add 2 Tbsp mini chips on top for a melty finish.
Caramel drizzle: Swirl in 2–3 Tbsp caramel sauce before baking for a luxury touch.
Gluten-free twist: Use a 1:1 gluten-free flour blend; rest batter 10 minutes before baking for improved texture.

FAQ: Brown Butter Pumpkin Brownie Skillet

Can I use fresh pumpkin instead of canned?

Yes, just roast and puree until very smooth, then blot excess moisture. You want a thick, scoopable purée (not watery) for quality fudginess.
How do I make this gluten-free?

Swap in a cup-for-cup gluten-free blend. Let the batter rest 10 minutes so the starches hydrate, then bake and start checking a few minutes early.
Can I bake this without a skillet?

Absolutely. An 8×8-inch metal pan works well; begin checking at 20 minutes. The edges won’t be as crisp, but the center stays amazing.
Why did my brownies turn cakey or dry?

Likely too much flour or overbaking. Spoon-and-level (or weigh) the flour and pull them when the center still shows moist crumbs on a tester.
Is it freezer-friendly?

Yes. Cool completely, slice, and wrap individually. Freeze up to 2 months. Rewarm at 300°F (150°C) for 8–10 minutes for that fresh-baked vibe.

Ready to bake this easy, delicious favorite? Pin this Brown Butter Pumpkin Brownie Skillet for later, share it with a friend, and try it tonight—you’ll be delighted with every fudgy bite!