The yummiest Pumpkin Brownies you will ever taste! Pumpkin, chocolate, and spices unite to make one pan of deliciousness that will sure to satisfy anyone’s pumpkin addiction.
the ultimate fall brownie
I am going crazy for these pumpkin brownies this year! Pumpkin + chocolate + fall spices = my heaven on earth. I guarantee your house will be filled with the most amazing scents when you are baking up a batch of today’s recipe.
Everyone goes nuts for these pumpkin brownies. Plus they’re made from scratch and are super fun to make. You get to do a little swirlin’ and whirlin’ with the brownie batter. That’s what makes these brownies so beautiful. I also love the different textures in these brownies- walnuts, chocolate chips, pumpkin puree. It’s all so delicious.
I can think of about 100 reasons to make these brownies. But you really don’t need a reason or an excuse. Just make them because they are the perfect combination of chocolate and pumpkin. That’s reason enough for me!
But just in case you need some ideas- these are perfect for bringing to fall festivals with your neighborhood, Halloween class parties, an after-school treat, or wrap them up to give to a friend that needs a pumpkin pick-me-up. Or just eat them in peace by yourself hiding from your kids in the pantry. Oh, you don’t do that? Me neither… 😉
Making + Baking pumpkin brownies
Get ready to make the most delicious fall brownies your mouth has ever tasted. They’re simple and the epitome of fall goodness! Just follow these easy steps…
Start by preheating your oven to 350 degrees and grease an 8×8 inch baking pan. Then, combine your dry ingredients in one bowl – flour, baking powder, and salt.
In a separate bowl mix together the melted butter, sugar, and vanilla. Mix in the eggs one at a time. Combine your dry ingredients with the wet ingredients.
Then, divide the batter evenly in two bowls. In one bowl, stir in chocolate chips and cocoa powder. In the second bowl stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
(Tip: it doesn’t have to be perfectly divided—you can eyeball it. Or, if you’re a perfectionist 😉 use a kitchen scale to weigh the total amount batter, then divide in half.)
For perfectly swirled pumpkin brownies…
TO SWIRL… Take half of the chocolate batter and spread it onto the bottom of your baking pan. Then spread one half of the pumpkin batter on top of that.
With the remaining two batters, drop dollops evenly into the baking pan. Take a kitchen knife and drag it gently through the batter to create a swirled top.
Pop the pan into the oven and bake for 45-48 minutes.
Each oven is different but to ensure your brownies are cooked, make sure the center doesn’t look wet or jiggle too much with a little shake. 😉
Storing + Variations
Do pumpkin brownies need to be refrigerated? Typically, we leave brownies out on the counter, covered, but with cooked canned pumpkin, we suggest storing these guys in the fridge. 😉
- Do you have to use nuts in this recipe? Of course not! We love walnuts with these Pumpkin Swirl Brownies, but you can definitely leave them out.
- Can I use different chocolate chips? Of course – milk chocolate, white chocolate, even caramel chips can all be subbed for the semi-sweet chips.
Did I mention how yummy your house will smell when these are cooking? The smell of chocolate, pumpkin, and fall spices will fill your house and make everyone come to the kitchen to see what’s cooking! Enjoy!!
For even more pumpkin desserts, check out:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Dump Cake
- Magic Pumpkin Cake
- Double Layer Pumpkin Cheesecake with Oreo Crust
- Pumpkin Chocolate Chip Muffins
- Pumpkin Chocolate Chip Pastries
Pumpkin Brownie Recipe
- Preheat oven to 350 degrees F (175 degrees C).
- Grease an 8×8 inch baking pan.
- In a bowl, stir together the flour, baking powder, and salt.
- In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in your flour mixture, and divide the batter evenly amung two separate bowls.
- Stir in cocoa powder and chocolate chips to one batter. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
- Spread ½ of the chocolate batter into the bottom of a greased 8×8 baking pan. Spread ½ of the pumpkin batter on top of that.
- Add dollops of each of the remaining batters into the baking pan (this will make it easier to swirl). Then, drag a kitchen knife gently through the dollops of chocolate and pumpkin batter to create a swirled top.
- Bake at 350 for 45-48 minutes. Enjoy!
Adapted from Allrecipes.com