Pumpkin and chocolate might seem like an unexpected combination, but once I tried these Pumpkin Brownies, I was hooked! There’s just something magical about the way the rich, fudgy chocolate swirls together with the spiced pumpkin. It’s the best of both worlds—perfect for fall, but honestly, I make them year-round because they’re that good.
I love this recipe because it’s so simple to pull together. No complicated steps, just basic ingredients and a little bit of time. Plus, every time I serve these brownies, whether at family gatherings or just enjoying a quiet night at home, they always disappear fast. It’s that irresistible balance of flavors that keeps everyone coming back for more.
If you’re like me and sometimes struggle to choose between a classic chocolate dessert or something more seasonal, these Pumpkin Brownies are the perfect answer. You get the indulgence of chocolate with the warmth of pumpkin spice, all in one easy-to-make treat.
Ingredients
- Butter
- Semisweet or bittersweet chocolate
- All-purpose flour
- Baking powder
- Kosher salt
- Sugar
- Large eggs
- Pumpkin puree – Not pumpkin pie mix.
- Vegetable oil
- Cinnamon
- Pumpkin pie spice
- Chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment paper. Spray the bottom of the lined pan with non-stick oil.
- Melt butter and chocolate in a heavy pot on low heat, stirring until smooth and melted. Remove from heat and set aside.
- Combine sugar and eggs with an electric mixer and beat until very well combined. Add flour, baking powder, and salt, and stir until combined, but do not overmix.
- Divide the egg, sugar, and flour mixture evenly into two bowls. To one bowl, add the melted chocolate mixture and stir until combined. In the other bowl, add pumpkin, oil, and spices to the mixture and stir until combined.
- Layer pumpkin and brownie batters into the 9×9 pan, and use a knife to swirl the batters together. If adding chocolate chips to the top, sprinkle them on top of the batter. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out almost clean. Allow to cool on a wire rack prior to serving.
Step-By-Step Process
Chef Jenn’s Tips
- For a beautiful swirl pattern, gently drag a knife through the batter in a figure-eight motion.
- Use semisweet or bittersweet chocolate for the best contrast between the chocolate and pumpkin layers.
- Make sure your eggs are at room temperature before mixing; this helps everything combine more smoothly.
- Don’t overmix the batter once you add the flour; this ensures your brownies remain fudgy and tender.
- If you want a stronger pumpkin flavor, you can lightly increase the pumpkin pie spice, but stick to the listed amount for the perfect balance.
Recommended
Make It A Meal
Pumpkin Brownies are a fantastic finish to any meal! Serve them with a scoop of vanilla ice cream or a dollop of whipped cream for a real treat. They’re also a lovely addition to a fall-themed dessert table or to bring along to a potluck.
Storage
Store these Pumpkin Brownies in an airtight container at room temperature for up to three days. For longer storage, place them in the fridge for up to a week. You can also freeze them—just wrap each brownie individually in plastic wrap and store them in a freezer-safe container. They can be thawed at room temperature or enjoyed slightly chilled for an extra refreshing treat.
Pumpkin Brownies
Ingredients
- ½ cup butter
- 6 ounces semisweet or bittersweet chocolate chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups sugar
- 4 large eggs at room temperature
- 1 ¼ cups pumpkin puree not pumpkin pie mix
- ¼ cup vegetable oil
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon pumpkin pie spice
- ⅓ cup chocolate chips for top (optional)
Instructions
- Preheat oven to 350 degrees F. Line a 9×9 baking pan with foil or parchment paper. Spray the bottom of the lined pan with non-stick oil.
- Melt butter and chocolate in a heavy pot on low heat, stirring until smooth and melted. Remove from heat and set aside.
- Combine sugar and eggs with an electric mixer and beat until very well combined. Add flour, baking powder, and salt, and stir until combined, but do not overmix.
- Divide the egg, sugar, and flour mixture evenly into two bowls. To one bowl, add the melted chocolate mixture and stir until combined. In the other bowl, add pumpkin, oil, and spices to the mixture and stir until combined.
- Layer pumpkin and brownie batters into the 9×9 pan, and use a knife to swirl the batters together. If adding chocolate chips to the top, sprinkle them on top of the batter. Bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out almost clean. Allow to cool on a wire rack prior to serving.
Notes
Chef Jenn’s Tips
- For a beautiful swirl pattern, gently drag a knife through the batter in a figure-eight motion.
- Use semisweet or bittersweet chocolate for the best contrast between the chocolate and pumpkin layers.
- Make sure your eggs are at room temperature before mixing; this helps everything combine more smoothly.
- Don’t overmix the batter once you add the flour; this ensures your brownies remain fudgy and tender.
- If you want a stronger pumpkin flavor, you can lightly increase the pumpkin pie spice, but stick to the listed amount for the perfect balance.