Air Fryer Pumpkin Brownies

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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.

Cuisine American

Keyword air fryer brownies, brownies, pumpkin brownies

Servings

Calories 3236kcal

Author Irena Macri

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