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!
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. 😉
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.
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
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
- 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!
Video
Adapted from Allrecipes.com
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.
I personally have not tried freezing them, but I am sure they would be ok 🙂
This recipe is divine! What an incredible mix of fudgy brownie plus wonderful pumpkin spice. We literally could not stop eating it!! Great treat to give as a gift at the holidays.
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!
I am so happy to hear that you liked them! Thank you so much for letting me know!
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!
Yay! You’re welcome! Yes, 3/4 cup butter is the 12 Tbsp then melted. I’m so glad you found the recipe!
I’m wanting to make these to take to thanksgiving dinner, would everything still work together if I don’t use nuts in the recipe?
Hi Grace! Hopefully the brownies turned out for your Thanksgiving dinner. Yes, the recipe still works without adding the nuts!
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!
Yay!! So glad to hear you loved the recipe… messy kitchen and all. Sometimes it is SO worth the mess. 😉 Thanks for sharing!
These are so good and easy to make!!
Thank you!! So glad you enjoyed them!
Sooooooo good!
Thank you!!
Sooo good! I used half brown sugar, everything else same maybe abit heavier on the spices but soooo delicious 🤤
Thanks so much!! I’m glad you enjoyed the brownies!
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.
Thanks so much for your feedback and for giving the recipe a try!
They came out so good, but had the texture of cake. any tips for when I make it again?
Fudgy brownies typically have a higher fat to flour ratio than cakey ones. You could try playing around with the amount of butter/chocolate and flour if you want it more fudgy.
.I did decrease the clove spice to 1/4 tsp.. These brownies are so addicting I Couldn’t stop going back for another taste. This one ‘s a keeper. This recipe is so moist and flavorful .The combination of chocolate and pumpkin pair so good together
Thank you!! I’m so glad you loved the recipe. I’d agree, the chocolate and pumpkin is definitely a good combo!
These brownies are our favorite. My husband is very picky about his brownies, but he loves these. He requested them for his birthday this year. ♥️