Pumpkin Brownies are a delightful twist on the classic chocolate treat, combining the rich, fudgy texture of brownies with the warm, cozy flavor of pumpkin. These brownies offer a perfect balance between chocolatey goodness and a hint of autumn spice, making them a real crowd-pleaser any time of year. You get that moist, chewy bite from the pumpkin, paired with a deep chocolate taste that’s just right.
I love making pumpkin brownies when I want something a little different but totally comforting. The pumpkin adds this nice softness and a subtle sweetness that makes these brownies stand out. Plus, they’re super easy to whip up, and I find that adding a sprinkle of cinnamon or nutmeg really brings out those fall vibes that everyone seems to love.
My favorite way to serve these brownies is slightly warm, maybe with a scoop of vanilla ice cream or a drizzle of caramel sauce—simple but so good. They’re perfect for sharing with friends at fall gatherings or just enjoying as a cozy treat on a cool evening. Whenever I make them, I feel like I’m wrapping up the best parts of the season in every bite.
Key Ingredients & Substitutions
Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling, to control spices and sweetness. If you don’t have pumpkin, canned sweet potato or butternut squash puree works well.
Cocoa Powder: Unsweetened cocoa powder gives deep chocolate flavor. You can swap with Dutch-processed cocoa for a smoother taste but adjust baking powder slightly if needed.
Chocolate Chips: Semi-sweet chips add bursts of melted chocolate. Feel free to use milk or dark chocolate chips for a different twist.
Spices: Cinnamon, nutmeg, and ginger bring warmth. You can add a pinch of cloves or allspice if you want a stronger fall spice vibe.
How Do You Get That Perfect Swirled Pumpkin Brownie Texture?
Swirling the pumpkin and brownie batter creates a beautiful marbled look and mixes flavors well without blending everything into one. Here’s how to do it:
- Spread half the brownie batter evenly in the pan first.
- Spoon the spiced pumpkin puree over this layer and gently smooth it out.
- Dollop the remaining brownie batter on top in blobs.
- Use a knife or skewer to make gentle swirling motions through both layers, just a few times.
- Be careful not to over-swirl; you want patterns, not full mixing.
This technique keeps pockets of rich chocolate and pumpkin, giving each bite a mix of flavors and moist texture. It also helps prevent the brownie layer from becoming too dense.
Equipment You’ll Need
- 8-inch square baking pan – perfect size for brownies and easy to line with parchment paper for clean removal.
- Parchment paper – helps you lift brownies out of the pan without sticking or breaking them.
- Mixing bowls – at least two; one for wet ingredients and one for dry to keep things organized.
- Whisk or spoon – for mixing batter smoothly without overworking it.
- Knife or skewer – use this to swirl the pumpkin and brownie layers for that pretty marbled look.
- Cooling rack – lets your brownies cool evenly and keeps their edges from getting soggy.
Flavor Variations & Add-Ins
- Chocolate chunks or white chocolate chips – for melty pockets of gooey sweetness that add texture.
- Chopped nuts (walnuts or pecans) – add crunch and a little earthiness that pairs well with pumpkin.
- Swap pumpkin for canned sweet potato – a mild alternative that keeps moistness and adds natural sweetness.
- Add a teaspoon of espresso powder – intensifies the chocolate flavor without making it taste like coffee.
How to Make Pumpkin Brownies?
Ingredients You’ll Need:
For the Brownie Batter:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1 cup (175g) semi-sweet chocolate chips (plus extra for topping)
For the Pumpkin Layer:
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 30 to 35 minutes to bake. Be sure to allow some extra time for the brownies to cool completely before cutting and serving.
Step-by-Step Instructions:
1. Prepare Your Pan and Preheat Oven:
Preheat your oven to 350°F (175°C). Lightly grease or line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal later.
2. Make the Brownie Batter:
In a microwave-safe bowl, melt the butter and let it cool slightly. Stir in the sugar until well combined. Beat in the eggs one at a time, then add the vanilla extract. In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet and mix gently until just combined.
3. Prepare the Pumpkin Mixture:
In another bowl, combine the pumpkin puree with cinnamon, nutmeg, and ginger. Mix well to blend the spices evenly.
4. Assemble and Swirl:
Pour half of the brownie batter into the prepared pan and spread evenly. Spoon the pumpkin mixture over this layer and gently smooth it out. Add dollops of the remaining brownie batter on top. Use a knife or skewer to swirl the two layers lightly, creating a marbled effect. Sprinkle extra chocolate chips on top.
5. Bake and Cool:
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Avoid overbaking to keep the brownies fudgy. Remove from the oven and let cool completely in the pan on a wire rack.
6. Serve:
Lift the brownies from the pan using the parchment paper overhang and cut into squares. Enjoy them as they are, or warm with a scoop of vanilla ice cream for an extra special treat.
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling because the filling contains added sugars and spices that can affect the flavor and texture of the brownies.
How Should I Store These Pumpkin Brownies?
Store the 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 them wrapped tightly for up to 2 months.
Can I Make These Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend of equal measurement. Just make sure your blend contains xanthan gum or another binder to maintain texture.
Why Do My Brownies Turn Out Too Dry?
Overbaking is usually the cause. Check the brownies a few minutes before the baking time ends and remove them as soon as a toothpick inserted comes out with moist crumbs. The pumpkin puree helps keep them moist, so don’t skip it!
