Pumpkin Brownies
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Pumpkin Brownies are a fall twist on the classic chocolate treat, with a pumpkin spice swirl that satisfies both chocolate and pumpkin cravings in one delicious bite!
More pumpkin recipes right this way! Try my Best Easy Pumpkin Chocolate Chip Cookies, Pumpkin Pancakes, Pumpkin Spice Waffles, and Pumpkin Cookies with Brown Sugar Frosting.
Why This Recipe Works
Fall Flavors: What isn’t to love about chocolate and pumpkin spice? They make the perfect combination for a fall-inspired sweet treat. Every fall, I can’t get enough of everything pumpkin! The warm spices and earthy pumpkin is just so tasty, and even tastier when combined with chocolate! Plus, they are the perfect festive treat to serve on Halloween or for any of your fall get togethers. If you are pumpkin crazy like I am, you have to try my pumpkin cookies and pumpkin cheesecake!
Fudgy Perfection: Pumpkin brownies are extra moist and fudgy thanks to the extra moisture from the pumpkin! These are everything you love about dark chocolate brownies with the added flavor of pumpkin spice that takes them to a whole new level. You will get brownies with a crispy edge and perfectly soft, fudgy center!
Ingredients
- Sugar: Granulated sugar works well here!
- Flour: All-purpose flour works here. For gluten-free pumpkin brownies, use a gluten-free 1:1 replacement flour!
- Cocoa Powder: A high quality cocoa powder will make dark, rich brownies.
- Sugar: Granulated sugar will do!
- Pumpkin Puree: The pumpkin flavor in these brownies comes from the pumpkin puree. Make sure you use 100% pumpkin, and not pumpkin pie filling!
Here’s How to Make It
- Preheat & Prep: Preheat the oven to 320 F and prepare a large brownie pan with cooking spray and baking parchment. (not pictured)
- Melt Chocolate: Place a large, heatproof bowl over a saucepan of just simmering water and add the butter and chocolate. Allow to melt, making sure the bowl does not touch the water, stirring only occasionally until the chocolate is melted and the mixture is smooth. Remove from the heat to cool a little. (photos 1-2)
- Beat Eggs & Sugar: While the chocolate is cooling, using an electric hand whisk, beat together the eggs and sugar until light, thick, pale and frothy. (photos 3-4)
- Fold Together: Using a metal spoon, fold the chocolate mixture into the egg mixture. Stir in the vanilla, then fold in the flour and cocoa to make a batter. (photos 5-6)
- Make Pumpkin Swirl: To make the pumpkin swirl, again whisk together the sugar and eggs until light, thick, pale and frothy. Fold in the pumpkin puree, followed by the flour and the spices. (photos 7-10)
- Assemble: Pour the brownie batter into the prepared pan. Dollop over the pumpkin mixture, and gently swirl into the chocolate with a teaspoon. (photos 11-12)
- Bake: Bake for 45 minutes and allow to cool on a wire rack before slicing.
Expert Tips
- Add nuts! If you like nuts in your brownies, feel free to add them. Walnuts would be a lovely addition!
- Add extra chocolate! You can throw in some chocolate chips if you want an extra chocolatey flavor. Semi-sweet chocolate chips, milk chocolate chips, white chocolate chips or even caramel chips would be yummy here!
- Use pumpkin pie spice! You can replace the cinnamon, nutmeg and ginger with pumpkin pie spice if you have that on hand.
Frequently Asked Questions
The pumpkin swirl will be too sweet if you use pumpkin pie filling as a substitute for the pumpkin puree in this recipe! You can use pumpkin pie filling, but skip adding the extra sugar and spices to avoid your brownies getting too sweet.
Store any leftover brownies in an airtight container at room temperature for up to 3 days.
More Fall Dessert Recipes to Try
Pumpkin Brownies
Ingredients
For the Chocolate Brownie
- 8 oz butter
- 7 oz 70% dark chocolate, broken into pieces
- 4 eggs
- 1 ½ cups sugar
- 2 tsp vanilla extract
- 3 oz flour
- 2 tbsp cocoa powder
For the Pumpkin Swirl
- ½ cup sugar
- 2 eggs
- ⅔ cup pumpkin puree
- 4 tbsp flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ground ginger
Instructions
- Preheat the oven to 320F and prepare a large brownie pan with cooking spray and baking parchment.
- Place a large, heatproof bowl over a saucepan of just simmering water and add the butter and chocolate. Allow to melt, making sure the bowl does not touch the water, stirring only occasionally until the chocolate is melted and the mixture is smooth. Remove from the heat to cool a little.
- While the chocolate is cooling, using an electric hand whisk beat together the eggs and sugar until light, thick, pale and frothy.
- Using a metal spoon, fold the chocolate mixture into the egg mixture. Stir in the vanilla, then fold in the flour and cocoa to make a batter.
- To make the pumpkin swirl, again whisk together the sugar and eggs until light, thick, pale and frothy. Fold in the pumpkin puree, followed by the flour and the spices.
- Pour the brownie batter into the prepared pan. Dollop over the pumpkin mixture, and gently swirl into the chocolate with a teaspoon.
- Bake for 45 minutes and allow to cool on a wire rack before slicing.
Notes
- Add nuts! If you like nuts in your brownies, feel free to add them. Walnuts would be a lovely addition!
- Add extra chocolate! You can throw in some chocolate chips if you want an extra chocolatey flavor. Semi-sweet chocolate chips, milk chocolate chips, white chocolate chips or even caramel chips would be yummy here!
- Use pumpkin pie spice! You can replace the cinnamon, nutmeg and ginger with pumpkin pie spice if you have that on hand.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gah, these just taste like Fall you know?? Pumpkin and chocolate are a winning combination and never more so than in these soft, chewy, rich brownies!
I loved these! I cooked for five minutes more than what the recipe called for because of all the other reviews, but they turned out perfect! Yes l, they’re a little soft.. but the recipe has “gooey” right in the name! The pumpkin layer is much like that of a pumpkin pie and was a bit thick for my liking initially. I ended up cutting it up and freezing the brownied as little squares. We eat them straight from the freezer and they’re such a tasty little treat to pull out after dinner!
Caramel in pumpkin swirl brownies? I can’t wait to try these!
hey girl these look amazing! Yummy- I am to so ready for Fall!