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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
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. ♥️