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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
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
.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.