Pumpkin Brownies are a delightful twist on your classic chocolate treat, blending rich cocoa with smooth pumpkin puree for a soft, fudgy texture that’s perfect for fall or any time you want a cozy dessert. They have just the right balance of deep chocolate flavor and subtle pumpkin spice, making each bite comforting and a little bit special.
I love making these brownies when the weather starts to cool down because the pumpkin adds moisture and a touch of warmth without overwhelming the chocolate. One of my favorite things about them is how easy they are to whip up—just mix your wet ingredients into the dry, bake, and enjoy the wonderful aroma filling the house. I always find myself sneaking a piece or two before they even cool completely!
These brownies are fantastic on their own, but I like to serve them with a scoop of vanilla ice cream or a drizzle of caramel sauce to make them feel a little extra special. They’re great for sharing at gatherings or just keeping around for a sweet treat after dinner. If you’re a fan of both pumpkin and chocolate, these brownies are sure to become a new favorite in your recipe collection.
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree for convenience and consistent texture. Fresh pumpkin puree works well too—just roast and blend your pumpkin first. Avoid pumpkin pie filling, as it has added spices and sugar.
Cocoa Powder: Unsweetened cocoa powder gives rich chocolate flavor. Dutch-processed cocoa is smoother and less bitter if you want a milder taste. You can swap with natural cocoa powder but watch for slight flavor changes.
Chocolate Chips: Semi-sweet chips add extra chocolate bursts. For a twist, try dark or milk chocolate. If avoiding chocolate, chopped nuts or dried fruit work great instead.
Spices: Cinnamon, nutmeg, ginger, and cloves bring warmth and balance the chocolate. Feel free to adjust quantities or omit cloves for a less intense aroma.
How Do You Create the Perfect Pumpkin-Chocolate Swirl?
The marbled swirl is the eye-catching part of these brownies and adds to the flavor mix. To get a pretty swirl:
- Layer half the chocolate batter evenly in the pan first.
- Spoon the pumpkin-spiced mixture gently over the chocolate layer.
- Dollop the remaining chocolate batter on top in small blobs.
- Use a butter knife or skewer to swirl gently—avoid overmixing because you want distinct patches of pumpkin and chocolate.
- Stop swirling once you see a nice marble pattern.
This swirled look also helps balance the moist texture from pumpkin with the fudgy brownie base, making each bite varied and tasty.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for even baking and easy slicing.
- Parchment paper – helps lift brownies out without sticking or breaking.
- Mixing bowls – separate ones make mixing dry and wet ingredients simpler.
- Whisk or spoon – to mix batter smoothly without overworking it.
- Butter knife or skewer – great for creating the pumpkin and chocolate swirl effect.
Flavor Variations & Add-Ins
- Add chopped pecans or walnuts for crunchy texture that pairs well with pumpkin spices.
- Use white chocolate chips instead of semi-sweet for a sweeter, creamier contrast.
- Swap pumpkin puree for sweet potato puree for a similar moist texture with a slightly earthier flavor.
- Sprinkle a pinch of cinnamon or pumpkin pie spice on top before baking for extra warmth and aroma.
How to Make Pumpkin Brownies?
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (120g) pumpkin puree (canned or fresh)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves (optional)
- 1/2 cup (90g) semi-sweet chocolate chips (optional, plus extra for topping)
How Much Time Will You Need?
This pumpkin brownie recipe takes about 10 minutes to prepare and around 30-35 minutes to bake. Allow additional cooling time before cutting and serving, so plan for about 50 minutes total.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper, leaving some overhang to help lift the brownies out easily.
2. Mix the Wet Ingredients:
In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Combine the Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder.
4. Make the Brownie Batter:
Slowly add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the brownies tender.
5. Prepare the Pumpkin Mixture:
In another bowl, stir together the pumpkin puree, ground cinnamon, nutmeg, ginger, cloves (if using), and half of the chocolate chips.
6. Layer and Swirl:
Spread half of the brownie batter evenly into the prepared pan. Spoon the pumpkin mixture over the brownie layer, spreading it out evenly. Using dollops, place the remaining brownie batter on top of the pumpkin layer. Use a knife or skewer to gently swirl the two mixtures together, creating a marbled pattern. Sprinkle the rest of the chocolate chips on top.
7. Bake:
Bake for 30-35 minutes or until a toothpick inserted into the chocolate part of the brownies comes out with just a few moist crumbs.
8. Cool and Serve:
Let the brownies cool completely in the pan on a wire rack. Use the parchment paper overhang to lift them out and cut into squares. Enjoy your fudgy, chocolate and pumpkin-spiced brownies!
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes! Canned pumpkin puree works perfectly and saves time. Just make sure it’s plain pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
How Should I Store Leftover Pumpkin Brownies?
Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze them wrapped tightly for up to 3 months—thaw before serving.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend of equal measure. Just ensure your cocoa powder and other additives are gluten-free too.
What’s the Best Way to Reheat Pumpkin Brownies?
Warm brownies briefly in the microwave for 10-15 seconds or enjoy them cold. If you like, add a scoop of vanilla ice cream for a delicious treat!