These air fryer pumpkin brownies are the perfect cozy dessert, combining rich chocolate and pumpkin flavors with a fudgy texture. Made in the Instant Pot Vortex Plus, these brownies are suitable for any air fryer and are simple, satisfying, and great for a fall treat!
Jump to:
Why You Will Love This Recipe
Here is why you’ll love this air fryer pumpkin brownies:
- These air fryer pumpkin brownies are a delicious combination of deep chocolate and pumpkin, delivering a fudgy and rich texture. What sets them apart is that they’re made in an air fryer using a 9-inch springform pan, making the baking process quick and convenient. No oven is required so you can whip them up on those warmer fall days or for the holidays when the oven is occupied with main dishes.
- The pumpkin adds moisture and a subtle warmth, while the dark chocolate brings a deep, decadent flavor. Not overly sweet, they are perfect for chocolate lovers who enjoy a little seasonal twist. Whether you make your own pumpkin puree or use canned, this recipe guarantees a delightful treat.
Ingredient Notes & Substitutions
- Chocolate & fats: Dark chocolate, 70% cocoa content (or swap with milk chocolate for a sweeter brownie), plus unsalted butter (for richness).
- Sugars: Granulated sugar and brown sugar. The combination adds sweetness and moisture; brown sugar in particular, which contains molasses, contributes even more moisture compared to granulated sugar, giving baked goods a fudgy, chewy texture—perfect for brownies!
- Pumpkin & flavorings: Pumpkin puree (use homemade or canned), vanilla extract, pumpkin pie spice (optional, for extra fall flavor).
- Dry ingredients: All-purpose flour (provides structure), cocoa powder (adds extra chocolate richness and acts as additional flour), baking powder (to help the brownies rise), salt (balances sweetness and enhances other flavors).
- Eggs: To bind everything together and give the brownies that perfect fudgy texture.
Step by Step
1. Preheat & prepare pan
- Set your air fryer to 335°F (170°C).
- Line a 9-inch springform pan with parchment and spray with oil.
2. Melt chocolate & butter
- Microwave dark chocolate and butter in 30-second intervals, stirring in between, until melted and smooth.
3. Mix wet ingredients
- Whisk melted chocolate, sugars, and ¾ cup pumpkin puree. Add eggs and vanilla, mixing until smooth.
4. Mix dry ingredients
- In a separate bowl, sift flour, cocoa, baking powder, salt, and optional pumpkin spice.
5. Mix batter & prepare tin
- Fold dry ingredients into the wet mixture, being careful not to overmix.
6. Bake in air fryer
- Transfer batter into the pan (it should be quite thick) and smooth the top. Dollop reserved pumpkin puree on top, and swirl. Bake for 23-25 minutes. For a smaller air fryer or a 7” pan, reduce time to about 20 minutes.
- Let cool completely before slicing. For extra fudgy brownies, chill in the fridge before cutting.
Video Instructions
Expert Tips
- Sweetness adjustments: For sweeter brownies, substitute dark chocolate with milk chocolate.
- Pumpkin spice: If you love the taste of fall, definitely add the optional pumpkin pie spice. If not, these brownies will still be delicious without it! If you don’t have pumpkin pie spice, add some cinnamon and nutmeg.
- Batch size: For a smaller batch (7” springform pan), use 3 oz dark chocolate, ¼ cup butter, ½ cup sugar, ½ cup pumpkin puree, 1 egg, ⅔ cup flour, and reduce the cocoa powder to ¼ cup.
- Nutty variation: Add a handful of chopped walnuts or pecans for added texture.
- Gluten-Free Version: Swap all-purpose flour for a gluten-free blend or almond flour.
SERVING SUGGESTIONS
Serve these brownies slightly warm with a scoop of vanilla ice cream or drizzle some melted chocolate on top for extra indulgence. They also pair wonderfully with a hot cup of coffee or a pumpkin spice latte!
FAQs
Can I use canned pumpkin?
Absolutely! Canned pumpkin works just as well as homemade puree.
Can I bake this in the oven?
Yes, bake at 350°F for 25-30 minutes, but keep an eye out as every oven varies.
How do I know if my brownies are done?
Insert a toothpick—it should come out with moist crumbs but not wet batter.
Can I freeze brownies?
These brownies freeze beautifully! Once fully cooled, cut into squares and store in a freezer-safe bag. When ready to enjoy, let them thaw at room temperature or warm up in the microwave for a few seconds.
Rate This Recipe
Air Fryer Pumpkin Brownies
Craving something indulgent yet seasonal? These air fryer pumpkin brownies are the best of both worlds – packed with rich chocolate and pumpkin flavor, all baked perfectly in the air fryer for an easy, crowd-pleasing dessert.
Print Recipe
Pin Recipe
Calories: 3236kcal
Equipment
- Instant Pot Air Fryer Vortex Plus
- 9-inch springform pan
- parchment paper
- Oil spray
Ingredients
- 4 oz dark chocolate bar, 120 grams, I used 70% cocoa, roughly chopped
- ½ cup unsalted butter 4 oz, about 120 grams, cold, cut into cubes
- ¾ cup granulated sugar 5 oz, about 150 grams
- ½ cup packed brown sugar 3 oz, about 100 grams
- 1 cup pumpkin puree about 225 grams
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour about 4 oz / 120 grams
- ⅓ cup unsweetened cocoa powder about 1.5 oz / 40 grams
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice (optional, for extra flavor)
Instructions
- Preheat Air Fryer: Preheat your air fryer to 335°F (170°C). This might vary slightly depending on your air fryer model, so adjust accordingly.
- Prepare the Pan: Line a 9-inch round cake pan that fits in your air fryer with parchment paper and lightly grease the sides and bottom.
- Melt Chocolate and Butter: Combine the chopped dark chocolate and butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until completely melted and smooth.
- Mix Wet Ingredients: In a large bowl, whisk together the melted chocolate mixture, granulated sugar, brown sugar, and ¾ cup of pumpkin puree until well combined, reserve ¼ cup of the pumpkin for the top. Add the eggs and vanilla extract, mixing until smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, cocoa powder, salt, baking powder, and pumpkin pie spice, if using.
- Combine Wet and Dry Ingredients: Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix to keep the brownies fudgy.
- Bake in Air Fryer: Transfer the brownie batter to the prepared pan, smoothing the top with a spatula. Add ¼ of pumpkin puree on top in small dollops and mix through the top of the batter in swirls using a knife or a bamboo stick.
- Place the pan in the air fryer and cook for about 23-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. The cooking time might need adjustment based on your air fryer. I cooked mine for 25 minutes.
- Cool and Serve: Allow the brownies to cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely. Don’t cut until completely cool. For even better texture, place in the fridge once cooled for an hour to set even more. Once cooled, cut into squares and serve.
Notes
Storage: Store leftover brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. They freeze well, too—just wrap them tightly and store them for up to 3 months!
Smaller Batch Size: For a smaller batch (7” springform pan), use 3 oz dark chocolate, ¼ cup butter, ½ cup sugar, ½ cup pumpkin puree, 1 egg, ⅔ cup flour, and reduce the cocoa powder to ¼ cup. Cooking time in the air fryer is about 18-20 minutes.
Nutrition
Calories: 3236kcal | Carbohydrates: 444g | Protein: 42g | Fat: 155g | Saturated Fat: 92g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 43g | Trans Fat: 4g | Cholesterol: 575mg | Sodium: 1589mg | Potassium: 2203mg | Fiber: 34g | Sugar: 294g | Vitamin A: 41493IU | Vitamin C: 11mg | Calcium: 504mg | Iron: 30mg
Made this recipe?Mention @instantpoteats or tag #instantpoteats!
Leave a Reply