Pumpkin Brownies

These are the yummiest chocolate Pumpkin Brownies you will ever taste! They are 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 – perfect for fall!

Pumpkin Brownies sliced and served on a white plate.

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!!

Brownie batter for pumpkin brownies in a bowl.

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 😉
Pumpkin batter for Pumpkin Brownies recipe - in bowl.

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.

Pumpkin Swirl Brownies in a glass baking dish ready for baking.

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.

Variations

  • 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
Pumpkin Spice Brownie on a plate with a bite missing.

Storing info

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.

Pumpkin Brownies sliced and served on a white plate.

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 Brownie Recipe

4.97 from 181 votes
These are the yummiest chocolate Pumpkin Brownies you will ever taste! They are sure to satisfy anyone's pumpkin addiction.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings 9
Calories 438 kcal
Author Lil’ Luna

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 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 cinnamon
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg

Instructions
 

  • 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!

Video

Adapted from Allrecipes.com

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 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

  2. 5 stars
    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!

    1. 4 stars
      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.

    1. 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’!

      1. 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.

  3. 5 stars
    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 !!

        1. 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.

  4. 5 stars
    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.

  5. 4 stars
    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!

    1. Glad you tried it! You can totally add what amount you’d like. Happy you liked the taste! Thank you!

  6. This looks delicious! What would you recommend for using this recipe in a mini muffin pan for someone who wants mini individual brownies?

  7. 5 stars
    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.

    1. 5 stars
      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.

  8. 5 stars
    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!

      1. Really creative recipe idea, but the quantity of cloves ruined this recipe for me. Genuinely feel like I just ate a Christmas wreath

  9. 5 stars
    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!

    1. Yay! You’re welcome! Yes, 3/4 cup butter is the 12 Tbsp then melted. I’m so glad you found the recipe!

      1. 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?

        1. Hi Grace! Hopefully the brownies turned out for your Thanksgiving dinner. Yes, the recipe still works without adding the nuts!

  10. 5 stars
    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!

    1. Yay!! So glad to hear you loved the recipe… messy kitchen and all. Sometimes it is SO worth the mess. 😉 Thanks for sharing!

  11. 5 stars
    Sooo good! I used half brown sugar, everything else same maybe abit heavier on the spices but soooo delicious 🤤

  12. 4 stars
    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.

    1. 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.

        1. 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.

  13. 5 stars
    .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

    1. Thank you!! I’m so glad you loved the recipe. I’d agree, the chocolate and pumpkin is definitely a good combo!

  14. 5 stars
    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. ♥️

  15. 5 stars
    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)

  16. 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.

    1. 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. 🙂

  17. 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?

    1. 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

    2. 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.

  18. 4 stars
    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.

    1. Thanks for the feedback! You could definitely try it in a larger pan. Glad to hear you enjoyed the flavors of the brownies!

    2. 5 stars
      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!!

  19. 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

  20. 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.

  21. 5 stars
    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❣️

    1. 4 stars
      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!

  22. 5 stars
    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.

  23. 4 stars
    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.

  24. 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!

  25. 5 stars
    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.

  26. 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.

  27. 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?

    1. 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.

  28. GET TO THE RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    YOU WIN ,GOOD TRY.

  29. GET TO THE RECIPE!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    YOU WIN ,GOOD TRY. ITS OKAY DON’T FEEL BAD. JUST CUT THE INFORMATION.

  30. 5 stars
    I’ve made these twice now and they’re so good! Super moist and fudgy and the pumpkin flavor is the perfect amount!