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These are the yummiest chocolate pumpkin brownies you will ever taste! They are sure to satisfy anyone’s pumpkin addiction.
We love all things pumpkin like Pumpkin Pie, Pumpkin Cookies, and now pumpkin brownies! They’re thick, chewy, and swirled with all the best pumpkin flavors – perfect for fall!
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. They’re the best fall version of our classic Homemade Brownies.
They are delicious and fudg-y and the addition of pumpkin puree makes them extra moist. Everyone goes nuts for this recipe, so if you’re a brownie fan, these are a MUST this fall!!
Making The Batter
Get ready to make the most delicious fall brownies your mouth has ever tasted. This pumpkin brownie recipe is simple and the epitome of fall goodness!
PREP. Preheat oven to 350°F. Grease an 8×8-inch baking pan.
DRY INGREDIENTS. In a bowl, stir together the flour, baking powder, and salt.
WET INGREDIENTS. 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.
DIVIDE. Divide the batter evenly among two separate bowls. Stir cocoa powder and chocolate chips into one batter. In the second bowl of batter, 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 of batter and divide it in half.
The Swirl
For perfect pumpkin swirl brownies follow these remaining steps.
LAYER. 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.
SWIRL. 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. Bake for 45-48 minutes. Enjoy!
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.
Variations
- Nuts. We love walnuts with these pumpkin spice brownies, but you can definitely leave them out.
- Chocolate chips. Milk chocolate, white chocolate, or even caramel chips can be subbed for semi-sweet chips.
- Frosting. Top with a delicious cream cheese frosting.
- Seasoning. Replace the cinnamon, cloves, and nutmeg with 1¾ teaspoons of Pumpkin Pie Spice
Storing info
STORE. Cool pumpkin puree brownies and store them 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. Place cut brownies into individual fold-top sandwich bags and store them together in a Freezer Ziploc. You can also layer them in a freezer container, using parchment or wax paper to separate layers. Freeze for up to 6 months.
Recipe FAQ
Using a higher amount of fat than flour makes each bite of these pumpkin brownies chewy and fudgy. Be sure to measure the ingredients accurately, do not overmix or overbake.
Be sure to use canned pumpkin puree and not canned pie filling. Most cans have about 2 cups of pumpkin puree, but this recipe only uses ½ cup. Store the extra puree in ½ cup portions in the freezer. Thaw and use it when you want to make another batch of pumpkin brownies.
I found that using a plastic knife is the best way to cut these pumpkin brownies. The plastic knife slices through the brownies like butter. Allow the brownies to cool just a bit otherwise the plastic knife will melt.
For More Pumpkin Desserts, Check Out:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Dump Cake
- Magic Pumpkin Cake
- Double Layer Pumpkin Cheesecake
- Pumpkin Chocolate Chip Muffins
Pumpkin Brownie Recipe
Video
Ingredients
- 3/4 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup butter melted
- 1 1/2 cups sugar
- 2 teaspoons 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 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
Instructions
- Preheat oven to 350°F.
- 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 among two separate bowls.
- Stir cocoa powder and chocolate chips into 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 for 45-48 minutes. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Allrecipes.com
What’s not to like?! Outstanding flavor of chocolate plus an overtone of pumpkin. Chocolate on the interior melts in your mouth. The entire 8×8 was gone in minutes. These brownies are that good.
Not sure if I did something wrong during the baking process because mine came out like cake? Still tasty, but I am disappointed in the results. I thought I got everything correct while baking or maybe just a bad recipe. Wouldn’t recommend.
I’m sorry it didn’t turn out how you expected, but I’m glad it still tasted good. I appreciate you giving it a try and sharing your feedback.
came up as memory from last year, on facebook, made on this date, were a great success, so they are in oven again, Thank you!
That’s so sweet! I love that they were such a hit you’re making them again.
This recipe tops our list each fall, made with freshly roasted pumpkin puree – absolutely delicious!
Fresh pumpkin puree sounds delicious! I’m happy to hear this recipe is a hit for you.
Hi Kristyn- Same baking time even if I double the recipe?
If you double it and use two 8×8 pans → Baking time stays the same (45–48 minutes), since the batter depth doesn’t change.
If you use one larger pan (like 9×13) → The batter will be deeper, so it usually needs an extra 5–15 minutes. Start checking at 45 minutes with a toothpick test in the center, but don’t be surprised if it takes closer to 55–60 minutes.
so delicious and easy to make!!!
I’m glad you enjoyed them!