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Fudgy pumpkin brownies stacked on a white plate, with rich chocolate layers and swirls of pumpkin. Crackly tops, gooey texture, and mini pumpkins blurred in the background for a cozy fall feel.

Pumpkin Brownies

5 from 1 vote
Fudgy, moist chocolate brownies swirled with spiced Pumpkin Brownies for the ultimate fall dessert. Easy to make with pantry staples and perfect for any autumn occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 2 hours
Total Time 2 hours 55 minutes
Servings: 16 brownies
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Brownie Base:
  • ½ cup Unsalted butter - Room temperature
  • 1 cup Semi-sweet chocolate chips - Or chopped chocolate
  • ¾ cup Granulated sugar
  • ¼ cup Brown sugar - Light or dark
  • 2 Eggs - Room temperature
  • 1 teaspoon Pure vanilla extract
  • ¾ cup All-purpose flour - Spoon & level
  • ¼ cup Unsweetened cocoa powder
  • ¼ teaspoon Salt
Pumpkin Mixture:
  • ½ cup Pumpkin puree - Not pumpkin pie filling
  • 1 teaspoon Pumpkin pie spice
  • ½ teaspoon Ground cinnamon
  • 1 tablespoon Brown sugar - Optional, for added sweetness
Optional Toppings/Enhancements:
  • ¼ cup Chocolate chips - For topping
  • ½ cup Chopped pecans or walnuts - Optional
  • Sea salt flakes - Sprinkle before baking

Equipment

  • 8x8-inch baking pan (Preferably metal)
  • Parchment paper (With overhang for lifting)
  • Mixing bowls (Separate for brownie and pumpkin mixtures)
  • Rubber spatula (For folding batter and scraping bowls)
  • Whisk (For dry ingredients)
  • Microwave-safe bowl (For melting chocolate and butter)
  • Wire cooling rack (For cooling brownies)
  • Sharp knife (For cutting clean edges)
  • Measuring cups & spoons (For accurate measuring)

Method
 

  1. Start by preheating your oven to 350°F (175°C) and lining your baking pan with parchment paper.
  2. Gently melt the butter and chocolate together until smooth, using short bursts in the microwave.
  3. Whisk in the sugars, eggs one at a time, and vanilla extract until the mixture is glossy and well combined.
  4. Carefully fold in the flour, cocoa powder, and salt until just combined—do not overmix.
  5. Stir together pumpkin puree, spices, and a touch of brown sugar until smooth and aromatic.
  6. Pour part of the brownie batter into the pan, add dollops of pumpkin, then the rest of the brownie batter.
  7. Use a butter knife or spatula to swirl the pumpkin and brownie layers without overmixing.
  8. Bake in the center of the oven for 33–37 minutes, or until a toothpick comes out with moist crumbs.
  9. Let the brownies cool in the pan for at least 2 hours before slicing to ensure clean cuts and perfect texture.

Nutrition

Serving: 1BrownieCalories: 210kcalCarbohydrates: 26gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 80mgPotassium: 120mgFiber: 2gSugar: 17gVitamin A: 1500IUVitamin C: 1mgCalcium: 20mgIron: 1.5mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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