This post may contain affiliate links. Please read our disclosure policy.
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
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!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Adapted from Allrecipes.com
These probably would’ve been more amazing if I followed the recipe to a T! Don’t make the same mistake of mixing the eggs in with a fork. I was skeptical of the spoon, but I think I whisked too much air into the batter. Ended up with a cake-y brownie, which I’m not the biggest fan of.
Also I found dolloping just the chocolate batter on top made for an easier swirl effect.
My 13 year old requested “pumpkin brownies” for his birthday dessert earlier this week. A quick google search led me to your site. These were simple and are very delicious! I only used one stick of butter and they still turned out perfectly moist. I only have a 9×9 pan so I baked them for about 35 minutes instead of the time listed above. Thank you for a lovely recipe!
You’re welcome!! I’m so glad you found the recipe + that they were a hit!
Did not care for these. Taste of cloves way too strong for my taste!
Can you do this with a brownie mix?
So delicious….Can’t stop eating them!
These brownies are the most delicious mix of flavors! Decadent!
Wow! I was looking for a pumpkin worthy recipe for my daughter-in-law’s small coffee shop. We shared samples to a few locals. These are a hit before we ever put in on the menu. Moist, well balanced flavor and beautiful! Thank you!!
This is a fabulous recipe! Thank you for sharing.
This recipe is pretty good but it’s important to note that these are not pumpkin brownies. It’s brownie batter and pumpkin bread batter. As a result of the extra moisture in the pumpkin part of this recipe, it’s impossible to get a fudgy brownie since you have to cook it for long enough that the pumpkin bread is no longer wet. So you will get a more dry brownie. The pumpkin part is very cakey. With that being said it’s an easy recipe to make if you want a nice looking holiday recipe. The swirling part looks really nice even after baking. Very fall
I paper towel dried the pumpkin before adding it to the batter. (I do this for a cookie recipe) Yes, it took a lot of paper towels but it was worth it. I read your comment and decided to try this method to get a fudgy moist brownie all around. Thank you!
Hi Kristin!
This made my mouth water!!
Just to be sure, I’m not familiar with this pumpkin puree (not American). Is that mashed pumpkin pulp just like mashed potatoes? Can I just look up a recipe for that anywhere and it’s good to go?
Thank you!
Hi! Oh I’m so glad to hear the recipe sounds yummy. Yes, so pumpkin puree is the same as canned pumpkin. It is basically just the cooked pumpkin in pureed form. No spices added or anything. You could look up a recipe for it and it would work in place of canned pumpkin.
I made these for our school’s Super Bowl “Tailgate” and they were a HUGE hit. Super moist and delicious. Very easy to make and the ingredients were things I keep on hand. Thank you for sharing your time and talents!
Amazing taste and texture- these were gone in no time!!
Hai do you have the measurements in metrics? Thanks
No unfortunately not. There are lots of free measurement convertors online that could help convert it to metric for you! 🙂
Just made these brownies and they are delicious, wouldn’t change a thing!
Delish.
Hi, for the Pumpkin Brownies, I’m doing a triple recipe with it, would a 13×9 baking dish be big enough or do I need to go bigger? Thank you!
Hi, I’m going to be making these pumpkin brownies, but I’m going to triple the recipe. What size pan would I use with the recipe being tripled? Thank you.
Hi, I’m plan on making these but would like to make them gluten free – would it just be a straight forward case of substituting the flour for gluten free flour or would I need to change the amount and/or add a binding agent? Many thanks
Hi did you end up trying them gluten free? How did it go? I have celiac and want to make these!
Good day I was just wondering if I double this recipe what size baking pan will I have to use?
I was wondering the same thing. 9” x 13” ???
How far in advance can I make this before serving? 1 day? 2 days?
If I make it the day before, should I put it in the refrigerator or keep it on the counter until ready to cut & serve?
Thanks! Can’t wait to try it….looks delicious!
Karen
I’m going to try these.
When I saw this recipe I figured I couldn’t go wrong. I love brownies and this is the season for pumpkin so naturally these turned out super. They really hit the spot and I am so glad I made them. They d not disappoint and will be making them again.
Thank you for another pumpkin recipe.
Pretty easy to make and the kids loved them!
Pumpkin and chocolate together how can you go wrong. I made these this past weekend, but without nuts and they were so so good. My kids loved them. Thanks for another great recipe.
I’m adding my five rating to the thousands preceding me. I am something of a newbie when it comes to baking; but these brownies were easy to prepare and enjoyed by grandkids and parents alike.😋
Is there any recipes that are diabetic friendly? Low carb, no sugar.
Healthy?
I used 1.5 cups of fresh pumpkin puree, 2 eggs + 1 chia egg and 3/4 tsp mixed spice, instead of the separate spices. I was actually surprised at how these came out. Baked a little longer than suggested. These were delicious! Have only just started to bake brownies, but I think I might be a pumpkin brownie convert!!
I made these tonight, and they taste awesome, but they’re more like a very moist marble cake. I’ve never made brownies with baking powder in the recipe like this, and I’m wondering if that’s what made it rise to a more of a cake consistency than chewy brownies. I look forward to experimenting a bit next time. I have pumpkin leftover so I might as well!
Amazing!
I made the pumpkin brownies for a get-to-gther! They were really enjoyed. I used an 9×9 pan and it worked out well! However, I didn’t the full swirl effect like your picture! I think I might have cooked a little too long! Thanks for sharing!
You’re welcome! Thanks for giving them a try!
I was so excited to try this recipe. Unfortunately, the pumpkin batter is not the same consistency as the chocolate part. Which makes sense because pumpkin puree adds moisture to the one batter and the cocoa is adding a dry ingredient, making it thicker. If you want to be able to spread half the chocolate batter in an 8×8 baking dish, you’ll want to double this recipe. This recipe, unfortunately did not turn out as intended by following the recipe exactly. Using the recipe less than doubled will not allow the batter to properly spread in a pan because there’s not enough of it. I’m just disappointed now and baking it as it is but it’s just a mess.
Thanks for the feedback and for giving the recipe a try!
Made exactly as described it doubled the recipe. They’re delicious but a little more Casey than brownie. Not a bad thing!!! Give them a try – they won’t last long!
Thank you for trying them & sharing that!
Recipe
If you click on “jump to recipe” at the top of the page, it will take you to the full ingredient list and instructions on how to make the brownies. Hope you enjoy!
I made this and it was the best! Everyone loved them. Can they be frozen? If so, would I bake them and let them come to room temp and pop them in the freezer?
Yes! They freeze wonderfully. And yep, that’s exactly it. Then just pull them out of the freezer bag and let them thaw at room temp for a bit before serving. We have freeing instructions in the post too!
I made these for the first time. Since I’m a diabetic I couldn’t even taste them. Since I was trying them for a bake sale where I work, I asked my hubby what he thought. He said they were very good and he felt would be sold quickly. So then I took two to a coworker to try. She said they were “delicious”. So thank you so much for sharing. I will be making more soon!
Not sure what I did wrong but the pumpkin portion of the filling didn’t really set-so I have fluffy fudgy brownies and bites of loose pumpkin-is that normal?
Hmmmm…. I’m not sure why it did that either, if you followed the recipe. The pumpkin portion should be chewy and soft, similar to the texture of the brownie portion.
Can I triple it for a sheet pan size?
Yes, that should work!!
I doubled the recipe for a 9×13 and it came out fantastic! This is absolutely delicious and a great recipe for the fall! My husband says it’s a keeper and I will definitely be making this again!
Can I substitute the flour for gluten free flour and same amount?
I made these with AP flour and they were amazing!
Yes, I think you can! I haven’t actually tried it myself, so you’ll have to let us know how it turns out.
I’ve made it twice with gluten free flour with great success! My co-workers devoured them in record time!
Wow!! There were delicious!! Loved the pumpkin flavor with nuts and chocolate. Perfect gooeyness and sweetness was just right. Thank you, this is a keeper recipe for autumn!!
Oh. My. Best brownie EVER (and I’ve eaten my share of brownies over the years!). Perfect balance between the chocolate and the pumpkin!
Delicious. Perfectly done in 40 minutes. Glad I checked early.
These pumpkin brownies are so delicious and chewy! I’ll definitely be making these lots this fall, thank you!!
Never been a huge fan of chocolate and pumpkin together until I tried these. These were amazing!
These pumpkin brownies are delightful and savory! We can’t get enough of them. Kids are so excited to have these again for our Sunday gathering.
These are my high time pumpkin favorites!!!
Sooooooo yummy!!!!!!
Aren’t they so good?! We love them! Thank you!
Hi i loved these so much. Do you happen to have a brownie recipe without the pumpkin but just as fudgy and yummy these were? Thank you.
Yes! Our Fudgy Brownies are so tasty! https://lilluna.com/fudgy-brownie-recipe/
Can I double the recipe for a 9×13 pan? If yes, how long should it bake?
Yes, you could! I’d say start with the same baking time and then check on it… it will more than likely need a bit more time. Each oven is different, but you’ll know they are cooked when the center doesn’t look wet or jiggle too much with a little shake.
I’ve made these twice now and they’re so good! Super moist and fudgy and the pumpkin flavor is the perfect amount!
Can I omit the walnut due to the fact a family member has a nut allergy?
Thanks
Yes of course!
GET TO THE RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
YOU WIN ,GOOD TRY. ITS OKAY DON’T FEEL BAD. JUST CUT THE INFORMATION.
GET TO THE RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
YOU WIN ,GOOD TRY.
Are the 438 calories for the whole brownie?
Can you suggest an egg substitute for your pumpkin brownies?
Perhaps applesauce or yogurt? I haven’t ever subbed out the egg in this recipe, so if you do, you’ll have to let us know how it turns out! You could probably google some egg substitutes for brownies as well for more ideas.
I made these to take to work and everyone loved them. These are my new favorite. Do you think it would change the consistency much if I cut back maybe a half cup of sugar?
I was just wondering if I could double this recipe and use a 13×9 cake pan? I want to make these as a treat for coworkers and make sure I have enough for everyone.
THESE were fantastic, delicious, cakey, everyone loved them, I just made them again
Just made this today, family LOVES it!!!
Thank you so much for sharing this recipe. My husband commented that they were the best brownies that he has ever had. He liked them so much that he even took a couple to a friend at work who also raved about them. I baked them for only 40 minutes as they looked and smelled like they were ready to come out, and I found the consistency to be moist and fudgy and not cakey. I will definitely be making these again.
This is not a review but a what if situation which is were I was coming from … used as a basic recipe and doubled for the most part because of number I was serving; so with that said
* yes, a sugar substitute works great and after review used 1-1/2 cup Stevia substitute; 3 overflowing teaspoons of Pumpkin Pie spice … added the entire can of pumpkin because I don’t like leftover “stuff” …
* mixed all together because I did not have time to “swirl” anything … used an entire package of chips and omitted the nuts entirely
Turned out well and well received by ladies @ Church group! I will be making again!
Agree with other comments that it is more cake like than brownie texture. The flavors are all there and it is really good. Thanks for sharing the recipe.
Taste good, but nearly as fudgey or moist as the photo.
This was so easy to make and it’s ever so “YUMMY”. I’m going to have a hard time not eating it through out the day.
Can I make this in a 9×13 pan? Do I need to double the recipe?
How could I make these gluten free? Do you think I could substitute almond flour for the flour?
Pam, re: GF substituting….No, almond flour alone will not work. Use one of the 1:1 GF baking flours. Best brands are Pamelas & King Arthur – both are fabulous for subbing evenly. Enjoy!
Oh my goodness❣️ I saw these on FB and immediately copied to my page. Made them this afternoon and a batch for my Pastor who had commented on them. Delicious❣️
Lovely recipe but the baking powder I use recommends 1 teaspoon baking powder for half a cup of flower, and if I follow the recipe exactly, the brownie doesn’t rise enough and becomes dry.
I’m going to make these for a party. Can I double the recipe and put in a 9 x13 pan? I’ll let you know how fast they get devoured lol
Very delicious recipe! I used a small rectangle pan instead of square. Would definitely make again!
Thanks for sharing what you did. I’m so glad that you loved the brownies!!
I’ve tried this twice, and in both instances it turned out as more of a cake texture than a brownie. I’ve trying layering according to the recipe, and a separate time by interweaving the batters as I put them into the 8×8 pan (which seems too small for the ingredient ratio)- it rises quite a bit. I may try a larger pan next time for a thinner brownie consistency. It does smell and tastes delicious regardless, so no complaints there. The pumpkin spice and chocolate flavors go really well together… but it’s definitely more of a “cake” brownie than the chewy/fudge brownie as shown in the photo.
Try leaving out the baking powder.
Thanks for the feedback! You could definitely try it in a larger pan. Glad to hear you enjoyed the flavors of the brownies!
In place of just butter, I made this recipe using 1/2 cup butter and 1/4 cup cream cheese (both melted), and a little extra pumpkin. The brownies came out chewy/fudgy just as you would expect in a brownie.
I also used a 9 x 11 glass greased pan and took it out of the oven in 40 minutes.
Came out perfectly!
Give it another try!!
Thanks for sharing what you did. That sounds delicious! Glad to hear you enjoyed the brownies!
How much extra pumpkin did you use?
Sucks you can’t print out the recipe
you could take a screen shot, save to your computer then print? You can copy and paste in an email to yourself, then print? I am sure there are way around your problem
There is an option to print. If you scroll to the recipe card at the bottom of the post (or you can click “Jump to Recipe” and it will take you there), there is a button that says “print”. It will then take you to a printable version of the recipe.
These look delicious!! Would love to take them to work as a treat for my co-workers. Would I be able to double the ingredients and use a 13×9 inch cake pan?
Absolutely!!
Do you have to use the full amount of sugar? Seems like a lot. But I don’t want to lessen it if it’ll negatively impact the cooking / taste.
I haven’t tried altering the amount of sugar so I’m not sure how they would taste/turn out. You can certainly give it a try, but I’m not sure if they will turn out. I know they turn out well with the recipe as written. 🙂
Delicious recipe!!!!!! I’ve never made pumpkin brownies before and this seemed like the easiest beginner recipe to try and they came out amazing. Even my sister whose not a pumpkin fan liked them! Not too sweet either!!! Might even get my parents to try them!! (PS have your dish water ready. Lots of dishes between all the bowls but it’s honestly so worth it)
so yummy and easy to make! <3
The combo of pumpkin and chocolate make these brownies divine! I love this fall twist on a classic recipe.
I love all things pumpkin, and these are a new must! I need to stick up on canned pumpkin!
These brownies are soooo good! The pumpkin swirl looks so pretty too. They won’t last long in my house!
This is such a unique and yummy recipe! The pumpkin and brownie flavor mixed together is divine!
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. ♥️
.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!
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.
Can you use box brownie mix instead of making the chocolate brownie? layer
I haven’t tried it before… The ingredients for this recipe end up using half of the batter for the chocolate portion and half for the pumpkin. So you’d have to alter the recipe to just make the pumpkin half. I’m not sure the ratio of a box mix with this recipe either. So, you certainly could try, but would need to do a little experimenting.
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!
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!
Sooooooo good!
Thank you!!
These are so good and easy to make!!
Thank you!! So glad you enjoyed them!
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!
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!
Awesome recipe! Thanks for sharing
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!
Really creative recipe idea, but the quantity of cloves ruined this recipe for me. Genuinely feel like I just ate a Christmas wreath
Thanks for the feedback and for giving the recipe a try!
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.
I accidentally bought pumpkin pie mix…will that work?
Instead of what? I haven’t tried, so not quite sure how that might change the recipe.
This looks delicious! What would you recommend for using this recipe in a mini muffin pan for someone who wants mini individual brownies?
I personally haven’t tried, but I am sure that would work. Not sure what the baking time would be.
This recipe was very good although it has way too much sugar in it. I ended up putting a 1/4 of the amount of sugar. But overall, a great treat for the fall!
Glad you tried it! You can totally add what amount you’d like. Happy you liked the taste! Thank you!
Can you use pumpkin pie filling instead of puree? They look amazing!
I personally haven’t, tried, but I am sure it would be great 🙂 Enjoy!!
So delicious. Pumpkin & chocolate. Excellent
I agree! Thank you so much!
Yum
Glad you think so 🙂 Thank you for letting me know!
Hi, thanks so much for this recipe! i followed your directions exactly and it came out perfectly. My whole family enjoyed It! I Will definitely make it aGain.
Happy your family liked it! I am glad you tried them 🙂 Thank you!
Made these brownies today to celebrate the first dAy of fall and they didN’t disaPpoint . Very Easy to make, very moist with the PERFECT balance of pumpkin flavour anD rich chocolate flavour. will be making these again ! ThaNks fir sharing thIs great recipe !!
You are so welcome! I am so glad you tried these! Yay for all things fall!
Can I substitute pumpkin pie spice for the spices?
You sure could. I haven’t tried it so I’m not sure how it would alter the flavor, but you could certainly give it a try. You’ll have to let us know how it turns out.
Very good, love the creatIvity of the recipe . Will make again , thank you
You are so welcome! Thank you for saying that!
Is the butter supposed to be melted at room temperature or melted to liquid?
It does not need to be at room temp, but yes, melted to liquid 🙂 Enjoy!
Can you put this in a 13×9 pan?
You sure could 🙂
Will you need to change the cooking time for 9 X 13? What if you doubled them and then cooked in a 9 x 13? Thank you! Having a fall party this week and i have a feeling these will be a hit’!
You will definitely want to add it in a 9×13 if you double it. Not sure about the baking time. Maybe start checking around the 20 min mark & then you can add time & keep an eye on it.
I used that size because i like my brownies more chewy and rispy, turned out great!
How did you adjust your baking time with a 9×13 pan. Also did you double the recipe?
438 for 1 brownie or the entire batch?
Prob the entire batch
Did we find out the cAlorie question?
It’s definitely the calories for only one brownie – just the 1 1/2 cups sugar is almost 400 calories so it’s impossible that this is the total cals for the entire batch! These look amazing but there’s soo much sugar. I wonder if you can use 1/2 cup instead ? Or replace with a low cal sweeter.
I’m always looking for new ways to use my yearly pumpkin surplus, and your recipe definitely hits the spot. I layered the batter instead of swirling, and it ended up having more of a cake texture than a true brownie. Will be making this delicious treat again. Thank you!
Thank you for trying them! Yes, layering is a great option!
I love this kind of the pumpkin brownies.
Me too…they are the best! Thanks!
For the person who did not want to use Nuts, owing to allergies, my son is also allergic, so I use Pignoli people think the Italian Pignoli are nuts, but they are NOT nuts — they are a bud that tastes like nuts. I use that in place of nuts in recipes for my son. Hope this helps. Gigi
Thank you for sharing that. Hope that helps someone 🙂
This looks amazing! Will make it this weekend!!
I’d love to know what you think when you try them!! I hope you like them!
There really is nothing better than chocolate and pumpkin! It’s the perfect EASY fall treat! 🙂
I agree! It’s the best combination! Thank you!!
You had me at pumpkin! Totally heading into the kitchen to make these right now!
Paige
http://thehappyflammily.com
Yay!! I hope you like them!!
Wow!
Looking so much delicious!
This item making me hungry 🙂 Cannot wait anymore to try out it.
I hope you will 🙂
I love all pumpkin stuff, even in June! But also enjoy now in it’s traditional season, so thank you for this recipe
You are so welcome!! I agree with you! Thank you!
Yes, it is 1 1/2 cups of sugar. I am sorry it did. Thank you for giving it a try.
Something went wrong
Sorry to hear that! What did the recipe end up turning out like? Maybe we can help troubleshoot a little.