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 8x8 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 1/2 of the chocolate batter into the bottom of a greased 8x8 baking pan. Spread 1/2 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
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!
Wow!
Looking so much delicious!
This item making me hungry 🙂 Cannot wait anymore to try out it.
I hope you will 🙂
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!!
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!!
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!
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 🙂
I love this kind of the pumpkin brownies.
Me too…they are the best! Thanks!
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!
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.
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!
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!
Very good, love the creatIvity of the recipe . Will make again , thank you
You are so welcome! Thank you for saying that!
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!
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!
Yum
Glad you think so 🙂 Thank you for letting me know!
So delicious. Pumpkin & chocolate. Excellent
I agree! Thank you so much!
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!!
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!
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.
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.
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 🙂
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!
Yes, it is 1 1/2 cups of sugar. I am sorry it did. Thank you for giving it a try.