Pumpkin Brownies are a delightful twist on the classic treat, combining rich chocolate with the warm, comforting flavor of pumpkin. These brownies are moist and fudgy with just the right hint of pumpkin spice that makes them perfect for fall or any time you want a cozy dessert.
I love making these brownies when the weather starts to cool down because the pumpkin adds a subtle earthiness that pairs so well with chocolate. Plus, they’re super easy to whip up, and I find that everyone who tastes them can’t help but ask for the recipe. A little tip I like to use is to not overbake them — that way, they stay soft and chewy.
These pumpkin brownies are great on their own, but I often serve them with a scoop of vanilla ice cream or a dusting of powdered sugar to make them feel extra special. They’re perfect for sharing with friends and family during gatherings or just enjoying as a sweet treat after dinner. Whenever I make them, they tend to disappear quickly, and that always makes me smile.
Key Ingredients & Substitutions
Semi-sweet Chocolate & Butter: These create the rich fudgy base. If you want to skip melting chocolate, use 3/4 cup cocoa powder plus a bit more butter. For dairy-free, swap butter with coconut oil and use dairy-free chocolate.
Granulated & Brown Sugar: Brown sugar adds moisture and a slight caramel flavor. You can try all brown sugar for a chewier brownie, or reduce sugar slightly if you prefer less sweet.
Pumpkin Puree: Canned pumpkin is convenient and smooth. If you have fresh pumpkin, roast and puree it yourself. Avoid pumpkin pie filling since it’s sweetened and spiced already.
Spices: Cinnamon, nutmeg, and ginger give classic pumpkin flavor. Feel free to add a pinch of cloves or allspice if you like stronger spice notes.
Cream Cheese (optional): Adds creaminess and tang to the pumpkin layer. If you want a dairy-free version, skip this or substitute with vegan cream cheese.
How Do I Get the Perfect Swirl Between Pumpkin and Brownie Layers?
The marbled effect between pumpkin and brownie layers is a fun and tasty part of this recipe. Here’s how to get it right:
- Spread half the brownie batter evenly in the pan first; smooth it gently but don’t press too hard.
- Spoon the pumpkin layer carefully on top, spreading it evenly without mixing into the brownie layer below.
- Dollop the rest of the brownie batter on top — it’s okay if it looks patchy.
- Use a butter knife or skewer to gently swirl through the layers in a figure-eight motion. Don’t overdo it; a few swirls create the best pattern.
Be patient and gentle when swirling so the layers stay distinct but beautifully blended for visual appeal and delicious texture!
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for thick, chewy brownies and easy to line with parchment for clean removal.
- Mixing bowls – a couple of medium bowls help keep pumpkin and brownie mixtures separate for easy layering.
- Whisk or spoon – for combining ingredients smoothly without overmixing.
- Rubber spatula – great for scraping down the sides of bowls and spreading layers evenly.
- Knife or skewer – handy for swirling the pumpkin and brownie layers together to create that pretty marbled effect.
- Parchment paper – makes lifting the brownies out of the pan a breeze and keeps cleanup simple.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for crunch and a nutty contrast to the soft brownies.
- Stir in mini chocolate chips into the brownie batter to amp up the chocolate goodness in every bite.
- Swap pumpkin spice for chai spice mix if you want a different warm spice twist.
- Mix in a tablespoon of espresso powder with the chocolate for a deeper, richer flavor perfect for coffee fans.
How to Make Pumpkin Brownies?
Ingredients You’ll Need:
For the Brownie Batter:
- ½ cup (115g) unsalted butter
- 8 oz (225g) semi-sweet chocolate, chopped
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup (40g) all-purpose flour
- ¼ cup (25g) unsweetened cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
For the Pumpkin Layer:
- 1 cup (245g) canned pumpkin puree
- ½ cup (100g) brown sugar, packed
- 1 large egg
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp ground ginger
- ¼ tsp salt
- 2 tbsp all-purpose flour
- 4 oz (115g) cream cheese, softened (optional for richness)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and about 30–35 minutes to bake. After baking, allow the brownies to cool completely, which may take an additional 30 minutes, so expect around 1 hour in total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or grease it lightly so the brownies won’t stick.
2. Make the Brownie Batter:
Melt the butter and chocolate together until smooth, either using a double boiler or short bursts in the microwave. Let it cool a little. In a large bowl, whisk together the granulated sugar, brown sugar, eggs, and vanilla extract until creamy. Slowly mix in the melted chocolate mixture. Sift in the flour, cocoa powder, salt, and baking powder, then fold everything gently until just combined—don’t overmix.
3. Prepare the Pumpkin Layer:
In a separate bowl, combine the pumpkin puree, brown sugar, egg, cinnamon, nutmeg, ginger, salt, and flour until smooth. If you like, stir in the softened cream cheese for a creamy touch.
4. Assemble & Swirl:
Spread half of the brownie batter evenly in the prepared pan. Carefully spread the pumpkin mixture on top. Drop spoonfuls of the remaining brownie batter over the pumpkin, covering as much as you can. Use a knife or skewer to gently swirl the layers to create a pretty marbled look.
5. Bake & Cool:
Bake for 30–35 minutes or until a toothpick poked in comes out with just a few moist crumbs. Let the brownies cool completely in the pan on a wire rack before slicing them into squares. Enjoy your fudgy pumpkin brownies!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin before measuring 1 cup for the recipe. Make sure it’s smooth and not too watery to keep the batter from becoming too runny.
How Should I Store Leftover Pumpkin Brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months.
Can I Make These Brownies Vegan or Dairy-Free?
Absolutely! Substitute the butter with coconut oil and use dairy-free chocolate. For eggs, try flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) as a vegan substitute.
What’s the Best Way to Check if the Brownies Are Done?
Insert a toothpick in the center—it should come out with a few moist crumbs but not wet batter. This ensures the brownies stay fudgy and don’t overbake.
