Pumpkin Brownies

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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.

Pumpkin pie, pumpkin cookies, and now pumpkin BROWNIES! They’re thick, chewy, and swirled with all the best pumpkin flavors. You’ll crave these brownies all fall long!

Pumpkin Brownies on a white plate

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… 😉

brownie mixture and pumpkin mixture in separate bowls

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.)

Pumpkin Swirl Brownies in a glass baking dish

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. 😉

Pumpkin Spice Brownie on a plate with a bite missing

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. 😉

RECIPES CHANGES:

  • 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.

Pumpkin Brownies on a white plate

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 Brownie Recipe

5 from 6 votes

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.

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings 9
Calories 438 kcal
Author Lil' Luna

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup butter melted
  • 1 1/2 cups white sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • 1/4 cup cocoa powder
  • 1/2 cup semi sweet chocolate chips
  • 1/2 cup pumpkin puree
  • 1/2 cup chopped walnuts
  • 3/4 tsp ground cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Grease an 8x8 inch baking pan.

  3. In a bowl, stir together the flour, baking powder, and salt.

  4. 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.

  5. 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.

  6. Spread 1/2 of the chocolate batter into the bottom of a greased 8x8 baking pan. Spread 1/2 of the pumpkin batter on top of that.

  7. 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.

  8. Bake at 350 for 45-48 minutes. Enjoy!

Adapted from Allrecipes.com

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. For the person who did not want to use Nuts, owing to allergies, my son is also allergic, so I use Pignoli people think the Italian Pignoli are nuts, but they are NOT nuts — they are a bud that tastes like nuts. I use that in place of nuts in recipes for my son. Hope this helps. Gigi

  2. 5 stars
    I’m always looking for new ways to use my yearly pumpkin surplus, and your recipe definitely hits the spot. I layered the batter instead of swirling, and it ended up having more of a cake texture than a true brownie. Will be making this delicious treat again. Thank you!