These are the yummiest chocolate Pumpkin Brownies you will ever taste! They are 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.
The ratio of fat:flour is what makes a brownie cakey or fudgy. These Pumpkin Brownies are definitely fudgy. And the addition of pumpkin puree makes them extra moist.
Everyone goes nuts for these pumpkin brownies. If you’re a brownie fan, theses are a MUST this fall!!
When to make this fall dessert
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 parties
- an after-school treat
- wrapping up to give to a friend that needs a pumpkin pick-me-up
- just eating them in peace by yourself hiding from your kids in the pantry 😉
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:
PREP. Start by preheating your oven to 350°F and grease an 8×8 inch baking pan.
DRY INGREDIENTS. Combine your dry ingredients in one bowl – flour, baking powder, and salt.
WET INGREDIENTS. 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.
DIVIDE. 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 (AKA canned pumpkin—NOT pumpkin pie filling!), 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 of batter and divide in half.
For perfectly swirled pumpkin brownies
LAYER. 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.
SWIRL. 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.
BAKE. 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.
- Nuts. We love walnuts with these Pumpkin Swirl Brownies, but you can definitely leave them out.
- Chocolate chips. Milk chocolate, white chocolate, even caramel chips can all be subbed for the semi-sweet chips.
- Frosting. Top with a delicious Cream Cheese Frosting
- Seasoning. Replace the cinnamon, cloves and nutmeg with 1 ¾ teaspoons of Pumpkin Pie Spice
STORE. Be sure brownies have completely cooked before storing them. These brownies can be stored in an airtight container at room temperature for up to 3 days, but they are best kept in the fridge for up to 1 week.
FREEZE. Freeze pumpkin brownies for up to 6 months! Once they have been cut I like to place each piece into a fold top sandwich bag and store them together in a Freezer Bag. You can also layer them in a freezer container, using parchment or wax paper to separate layers.
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