Gooey Caramel Pumpkin Brownies

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Swirled caramel, pumpkin, and chocolate brownie layers make these easy, gooey caramel pumpkin brownies the ultimate fall treat!

Gooey Caramel Pumpkin Brownies |

And just like that, Summer is over. Okay not real live actual calendar Summer because I know that Autumn Equinox is a thing and technically until then we are still in summertime, BUT.  In my mind summer starts with June one and ends when September arrives. This year I spotted the leaves changing earlier than ever so I’m calling this the unofficial, transitional end of Summer.

Gooey Caramel Pumpkin Brownies |

There’s no better way to say adios to Summertime and hello to all things Autumn than by starting your pumpkin bake-a-thon and getting the smell of Fall-ish things wafting through your house. I came across a half-burned caramel pecan candle a few days back and I’ve been lighting it every day since. It’s getting me in the mood for all of the things September brings and I’ve been baking pre-sweater-season treats all week long.

Gooey Caramel Pumpkin Brownies |

These chewy, rich brownies are bound to be your new favorite dessert bar with their ooey gooey caramel and pumpkin swirl. Just plan to give most of them away right from the start, before you even try one yourself, because I am not gonna lie…. these babies are a diet wrecker. Consider yourself warned!

Gooey Caramel Pumpkin Brownies |

Gooey Caramel Pumpkin Brownies |

Gooey Caramel Pumpkin Brownies

Swirled caramel, pumpkin, and chocolate brownie layers make these easy, gooey caramel pumpkin brownies the ultimate fall treat!
2.21 from 5 votes
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 18


  • 2 cups semi sweet chocolate chips
  • 1 cup unsalted butter
  • 6 large eggs, divided
  • 1 cup granulated sugar
  • 1/3 cup + 2 tablespoons brown sugar, divided
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon vanilla extract
  • 2/3 cup flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt, divided
  • 1 15-ounce can pumpkin puree (not pumpkin pie filling)
  • 3/4 cup heavy cream, divided
  • 1 teaspoon pumpkin pie spice
  • 2/3 cup caramels


  • Preheat oven to 350 degrees and line a 9x13 inch baking pan with foil. Grease foil with cooking spray and set aside.
  • First prepare the brownie batter. Combine chocolate chips and butter in a large sauce pan and stir over medium heat until completely melted and combined. Transfer mixture to a large mixing bowl and whisk in 3 eggs, granulated sugar, 2 tablespoons brown sugar, and vanilla extract. Allow to cool for 10 minutes.
  • In a medium bowl whisk together flour, baking powder, 1/2 teaspoon salt, and cocoa powder. Add dry ingredients to wet ingredients and stir til combined. Reserve and set aside 1 cup of the batter. Spread remaining batter in the bottom of your prepared baking pan.
  • In another bowl whisk together pumpkin, remaining 3 eggs, 1/2 cup heavy cream, remaining 1/3 cup brown sugar, remaining 1/2 teaspoon salt, and pumpkin pie spice. Pour mixture over brownie batter in pan.
  • In a microwave safe bowl combine caramels and remaining 1/4 cup heavy cream. Cook on high for 2 minutes, stir, and return to microwave for 20 seconds at a time (stirring after each) until caramel is melted and smooth. Drizzle caramel over pumpkin batter.
  • Drop spoonfuls of reserved brownie batter over caramel and pumpkin layers. Use a butter knife to swirl layers (creating a figure-8 a few times usually does the trick).
  • Bake for 45-50minutes until an inserted toothpick comes out clean (a few crumbs are okay but no wet batter). Allow to cool completely before cutting into bars and serving.
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Recipe adapted from My Recipes.

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Recipe Rating


5 stars
hey girl these look amazing! Yummy- I am to so ready for Fall!

Caramel in pumpkin swirl brownies? I can’t wait to try these!

1 star
Baked this recipe *exactly* as written and it did not turn out well. The brownie batter was too wet, seemed to need more flour. Baked this in an oven that has been tested and cooks evenly – batter was runny and did not cook like a brownie. This ended up more like a pudding.

Also worth noting, in step 4, the instructions say to mix the pumpkin with the cream. In step 5 the recipe says to microwave the caramel with the remaining 1/4c cream. The previous step omitted that you should only use 1/2c cream in the pumpkin layer.

This multi-bowl, multi step recipe with apparent errors was very disappointing.

    1 star
    I made these exactly as written, and I agree…they did not turn out well. Ended up baking for 70 minutes, and still too wet. I think the butter should have been 1/2 cup, instead of 1 cup.

    And there is not a mention about the 1/2 cream in the pumpkin layer…just says cream.

      1 star
      I should have read the other comments before trying this recipe; I have had great success with some of the other desserts on this blog so I neglected to do so. Same exact problem with me. Borderline inedible, very frustrating.

Can you just use a prepared brownie mix!

Can you just use a prepared brownie mix?

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