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Pumpkin Brownies are the ultimate mashup of fall spice and rich chocolatey goodness. With a swirled top and gooey texture, they look fancy but come together so easily!
If you love pumpkin but don’t want to give up your chocolate fix, this is the dessert for you. The batter is split into two parts: a classic chocolate brownie base, and a pumpkin-spiced layer that adds moisture, color, and warmth. Once they’re swirled together and baked, the result is a marbled masterpiece with just the right contrast between fudgy and fluffy!
This is also a forgiving recipe that doesn’t require a mixer or any complicated steps, which makes it perfect for weeknight baking or last-minute gatherings. You can use canned pumpkin and pantry staples to create something that looks like it came from a bakery. Plus, the mini chocolate chips melt into the brownie base, giving you a little bit of gooey richness in every bite. It’s a fall dessert that’s as easy as it is impressive!
Ingredients Needed for Pumpkin Brownies
- Salted Butter: Gives a rich, savory base to balance the sweetness. If using unsalted, add an extra ¼ teaspoon of salt.
- Granulated Sugar & Brown Sugar: Brown sugar brings a slight caramel flavor and extra moisture, while granulated sugar makes the brownies nice and sweet.
- Eggs: Three eggs help make these brownies rich and chewy.
- Vanilla Extract: Adds warmth and enhances both the chocolate and pumpkin notes.
- All-Purpose Flour: Just enough to hold everything together without drying them out.
- Salt: To balance the sweetness, especially when paired with chocolate and pumpkin spice.
- Pumpkin Purée: Use 100% pure pumpkin, not pumpkin pie filling, for the best texture and flavor.
- Pumpkin Pie Spice: Adds that signature fall flavor with cinnamon, nutmeg, ginger, and cloves.
- Unsweetened Cocoa Powder: For that deep, fudgy chocolate base.
- Mini Chocolate Chips: Add melty bits of chocolate in every bite!
Variations and Substitutions
- Chocolate Chips: Swap for white chocolate chips or butterscotch chips for a fun twist.
- Pumpkin Pie Spice: If you don’t have it, use ½ tsp cinnamon + ¼ tsp each ginger and nutmeg.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Add-ins: Chopped pecans or walnuts add a great crunch to the chocolate layer.
How To Make the Best Pumpkin Brownies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Make the Base Batter
Preheat the oven to 350℉ and line an 8×8 metal baking pan with parchment paper so at least 2 sides have an overhang. This will allow easy removal.
Add the melted butter to a large mixing bowl and add the granulated and brown sugar. Whisk until well combined. Add the eggs and vanilla extract and whisk until combined.
Add the flour and salt and mix until just combined. Do not over stir.
Step 2 | Make the Pumpkin Batter
Remove ¾ cup of the batter to a separate mixing bowl and add the pumpkin, pumpkin pie spice to it. Stir until just combined.
Step 3 | Make the Chocolate Batter
To the first bowl add the cocoa powder and chocolate chips and mix until just combined. Remove ¼ cup of this chocolate batter and set aside.
Step 4 | Assemble
Spread the rest of the chocolate batter evenly on the bottom of your prepared pan. Spread the pumpkin batter on top evenly.
Dollop the reserved brownie batter on top of the pumpkin and use a skewer or chop stick to swirl the batter into the pumpkin.
Step 5 | Bake & Enjoy
Bake for 28-32 minutes or until the middle is set. The pumpkin on the top should not look super wet.
Remove from the oven and let cool in the pan on a wire cooling rack for 15 minutes before slicing and serving.
Recipe Tips
- Don’t overmix the batter. Stir until just combined after adding the flour, pumpkin, and cocoa powder. Overmixing can make the brownies cakey instead of fudgy.
- Use a metal baking pan. A metal 8×8 pan helps the brownies bake evenly and prevents soggy edges. Glass or ceramic pans may need a few extra minutes in the oven.
- Let them cool before cutting. These brownies are delicate when hot! If you cut too soon, they’ll fall apart. Let them cool at least 15 minutes in the pan before slicing.
- Don’t overdo it when swirling the pumpkin and brownie layers. You want visible ribbons, not fully blended batter. Less is more!
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Recipe FAQs
You can, but make sure it’s very smooth and not too watery. Strain or blot if needed before measuring!
Yes! Double everything and bake in a 9×13-inch pan. Start checking for doneness at around 35–38 minutes.
The edges should look set and slightly pull away from the pan, while the center should no longer look wet. A toothpick inserted in the center may come out with a few moist crumbs, but not raw batter.
Storage
Storage: Store the brownies in an airtight container at room temperature for up to 3 days. They’ll stay moist and chewy, especially if you don’t cut them until fully cooled. To keep them fresh longer, place the brownies in the fridge in a sealed container for up to 6 days. Let them come to room temperature or warm slightly before serving for best texture.
Freeze: These brownies also freeze well. Wrap them individually or layer between parchment paper in a freezer-safe container or bag, and store for up to 2 months. Thaw at room temperature or gently microwave for a warm, gooey bite.
What to Serve with Pumpkin Brownies
Pumpkin brownies are delicious on their own, but they’re even better with a little something on the side. Try serving them warm with a scoop of vanilla ice cream or biscoff ice cream on top. For drinks, pair these brownies with a hot cup of coffee, a gingerbread hot chocolate, or a biscoff cookie butter latte!
Other Recipes to Try
- Hot Chocolate Brownies Recipe
- Frosted Chocolate Turtle Brownies
- Easy Gingerbread Cake Recipe
- Black Forest Brownies
- Red Velvet Brownies
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Pumpkin Brownies
Ingredients
- 12 tablespoons salted butter, melted *see note
- ¾ cup granulated sugar
- 6 tablespoons brown sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- ½ cup unsweetened cocoa powder
- ¾ cup mini chocolate chips
Instructions
- Preheat the oven to 350℉ and line an 8×8 metal baking pan with parchment paper so at least 2 sides have an overhang. This will allow easy removal.
- Add the melted butter to a large mixing bowl and add the granulated and brown sugar. Whisk until well combined. Add the eggs and vanilla extract and whisk until combined.
- Add the flour and salt and mix until just combined. Do not over stir.
- Remove ¾ cup of the batter to a separate mixing bowl and add the pumpkin, pumpkin pie spice to it. Stir until just combined.
- To the first bowl add the cocoa powder and chocolate chips and mix until just combined. Remove ¼ cup of this chocolate batter and set aside.
- Spread the rest of the chocolate batter evenly on the bottom of your prepared pan. Spread the pumpkin batter on top evenly. Dollop the reserved brownie batter on top of the pumpkin and use a skewer or chop stick to swirl the batter into the pumpkin.
- Bake for 28-32 minutes or until the middle is set. The pumpkin on the top should not look super wet.
- Remove from the oven and let cool in the pan on a wire cooling rack for 15 minutes before slicing and serving.
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- If you use unsalted butter add an additional ¼ teaspoon salt.
- Make sure your pumpkin is 100% pure pumpkin and not pumpkin pie filling.
- If you cut the brownies fresh out of the oven they will fall apart on you.
- Save leftovers in an airtight container for up to 3 days at room temperature or up to 6 days in the fridge.
- These freeze well in a freezer safe container or even wrapped individually and stored in a freezer bag for up to 2 months.
- Enjoy with a scoop of ice cream, if desired.
- Cut into smaller pieces to get more brownies out of this recipe. 9 large, 12 medium, 16 small
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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