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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!

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. 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!!

Brownie batter mixed in a glass bowl.

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.

Pumpkin and chocolate batter swirled in a glass pan.

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
Pumpkin Spice Brownie on a plate with a bite missing.

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.

Pumpkin Brownies sliced and served on a white plate.

Recipe FAQ

What is the secret to chewy pumpkin brownies?

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.

What kind of pumpkin goes in brownies?

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.

How do I cut brownies into clean even slices?

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:

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4.98 from 484 votes

Pumpkin Brownie Recipe

By: Lil’ Luna
These are the yummiest chocolate pumpkin brownies you will ever taste! They are sure to satisfy anyone's pumpkin addiction.
Servings: 9
Prep: 15 minutes
Cook: 48 minutes
Total: 1 hour 3 minutes

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
Save This Recipe!
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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

Calories: 438kcal, Carbohydrates: 51g, Protein: 5g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 96mg, Sodium: 289mg, Potassium: 214mg, Fiber: 3g, Sugar: 38g, Vitamin A: 2670IU, Vitamin C: 1mg, Calcium: 48mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
Making this recipe? Tag us!
Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

Adapted from Allrecipes.com

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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Recipe Rating




176 Comments

  1. Karen says:

    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

  2. Helene says:

    I’m going to try these.

  3. maureen says:

    5 stars
    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.

  4. Teresa says:

    4 stars
    Pretty easy to make and the kids loved them!

  5. Linda Brocki says:

    5 stars
    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.

  6. Ron says:

    5 stars
    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.😋

  7. Jayne Conway says:

    Is there any recipes that are diabetic friendly? Low carb, no sugar.
    Healthy?

  8. Melinda says:

    5 stars
    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!!

  9. Joey says:

    4 stars
    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!

  10. Ann says:

    Amazing!