Pumpkin Brownies

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. 😉


  • 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

4.8 from 20 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


  • ¾ cup all purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • ¾ cup butter melted
  • 1 ½ cups white sugar
  • 2 tsp vanilla extract
  • 3 eggs
  • ¼ cup cocoa powder
  • ½ cup semi sweet chocolate chips
  • ½ cup pumpkin puree
  • ½ cup chopped walnuts
  • ¾ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg


  • 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!


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Adapted from Allrecipes.com

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About the 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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Recipe Rating


  1. 5 stars
    I have made these a couple of times and love them! I’m wondering if they would store well in the freezer? I want to make a few batches at once and freeze them to give to family for the holidays.

  2. 5 stars
    These are GOOOOOOOOD.
    I made them with glutenfree flour and dairy-free butter bc of intolerances, and they still came out REALLY well! They’re so fudgy! I love them!

  3. This is the brownie recipe that I have been looking for my entire life! Fudgy brownie layer and light pumpkin layer. :).

    Quick question: Does “3/4 cup butter melted” mean 12 Tbs stick butter melted or 3/4 cup melted butter by volume? I did the former and it came out fine but I just wanted to double check with you lol. Thank you soooo much for this amazing recipe!

    1. Yay! You’re welcome! Yes, 3/4 cup butter is the 12 Tbsp then melted. I’m so glad you found the recipe!

  4. 5 stars
    I made a disaster area out of my kitchen making these. (I am the MESSIEST baker). It was absolutely, 100% worth it! I made them twice, once with and once without walnuts, due to allergies. Both tasted wonderful!

    1. Yay!! So glad to hear you loved the recipe… messy kitchen and all. Sometimes it is SO worth the mess. 😉 Thanks for sharing!

  5. 5 stars
    Sooo good! I used half brown sugar, everything else same maybe abit heavier on the spices but soooo delicious 🤤

  6. 4 stars
    I gave this recipe 4 stars because it was more like a moist cake than a brownie. Flavors were great, but the texture was not what I hoped for.

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