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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
delicious and pretty!
I cut back to 3 cups sugar, added 1/4 cup honey instead. more than sweet enough and nice and gooey.
The honey swap is a great idea, and I’m glad it still turned out sweet and gooey!
I did these in bite sized. I used my mini muffin pan. Reduced the time and perfect! Absolutely amazing! Thank you
Mini pumpkin brownies sound cute and delicious. I’m glad the recipe worked well for you!
I honestly didn’t care for this recipe. I was hoping for something that tasted more like a cross between pumpkin pie and a brownie but without the chocolate flavors overwhelming the pumpkin. I chose to reduce the amount of sugar from 300g to 250g but it was still INSANELY sugary. If I ever try this again, I’m going to reduce even more. My partner and I just don’t eat a lot of sugar anymore. It’s really not necessary and doesn’t add anything at all. I reduced the cocoa powder from 20g to 10g. I didn’t use chocolate chips mostly because I didn’t want chocolate to be the predominant flavor here. I used some white chocolate instead but only 90g total. I could have left it out entirely because of how much sugar was added. I didn’t have walnuts so I used chopped pecans. I could have added double the nuts to be honest. I doubled all the spices and even added in allspice but it still was barely noticeable. It took about 45 minutes to fully bake these at 350°F. I also used brown sugar instead of white sugar because I wanted more flavor and moisture. If I ever make this again… Less sugar by at least half, don’t use any cocoa powder, and probably skip chocolate chips of any type and just add extra nuts instead. Also you NEED parchment paper not just grease the pan/glass or they WILL stick. Don’t make my mistake, lol. I would appreciate if this website listed everything in grams for better accuracy. I feel as though that really distinguishes the more serious/professional baking recipe sites from the amateur ones. Just my honest feedback to the author. My friend shared the recipe with me so that’s why I decided to try it. Also Cronometer app will auto calculate everything in grams for you!!
It seems like you friend enjoyed it enough to share the recipe, but I’m sorry itwasn’t quite what you hoped for. I appreciate it giving a try!
Trying this recipe tomorrow but couldn’t get over the lengthy previous comment where nearly everything got altered. Like, give me a break. Try the recipe as is, THEN do the personal alterations, or….never make it again! Easy choice.
Thanks for providing, what I hope will be a successful treat as I have ….cups and cups of baked, pureed pumpkin this year. There was a shortage last year so I bought early, and often and am now baking. However, whatever the outcome we will enjoy being together and sharing this new “experiment”.
Cheers
So you didn’t use the recipe at all, but you didn’t like it? And you’re upset because a brownie recipe has sugar? What is going on?
FWIW, the cocoa powder and chocolate chips would have toned down the sweetness. The pecans and white chocolate would increase the sweetness.
As for the grams, I’m not sure why accuracy matters if you’re going to ignore the recipe to begin with. Here’s a tip – if you don’t like the receipe as written, other than small tweaks (like leaving out the nuts), you should find a different receipe that matches what you want, not tell the author to change the receipe to fit your needs. “Feedback” is making the recipe as written and commenting on that. Not making up a new one and blaming someone else because you didn’t like it.
Fantastic! I made the batters and put both batters in the fridge overnight. Then scooped the batters into the pan and baked the next morning. Another baker showed me that and the flavors and texture were so nice. I don’t think it’s necessary for this recipe but it definitely didn’t hurt it. 10/10 would make again 😋
That’s such a great tip! I’m so glad it turned out so well!