Pumpkin Brownies are a fun twist on classic brownies, blending rich chocolate with the warm, cozy flavor of pumpkin. You get the fudgy texture you love from brownies, but with a subtle pumpkin sweetness that makes them perfect for fall or any time you want a little seasonal flavor. They’re soft, gooey, and just a little bit spicy from cinnamon or pumpkin pie spices.
I love making these when I want something a bit different for dessert or snacks. The pumpkin keeps the brownies moist and soft, and the chocolate stays perfectly rich without being too heavy. Whenever I bake a batch, the kitchen fills with that amazing smell of chocolate mixed with warm spices—it’s one of my favorite baking smells!
The best part is how versatile they are. You can enjoy them on their own, with a scoop of vanilla ice cream, or even spread a little cream cheese frosting on top for extra sweetness. I like serving them at gatherings or just having some ready for when I want a cozy treat with my afternoon tea. They’re easy to make and always a crowd-pleaser!
Key Ingredients & Substitutions
Chocolate & Butter: Using a mix of butter and chopped chocolate gives the brownies a rich, fudgy texture. If you don’t have semi-sweet, bittersweet or even milk chocolate work fine. For dairy-free, try coconut oil and dairy-free dark chocolate.
Pumpkin Puree: Pure pumpkin puree adds moisture and a gentle pumpkin flavor. Make sure it’s plain pumpkin, not pumpkin pie filling, which is sweeter and spiced. Canned or homemade puree both work well.
Flour & Cocoa Powder: These give structure and chocolate flavor. If gluten-free is needed, substitute with a 1:1 gluten-free flour blend. Dutch-processed cocoa will deepen flavor, but natural cocoa works too.
Pumpkin Pie Spice: This blend adds warmth and seasonal notes. If you don’t have it ready-made, mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice for the same effect.
How Do You Get the Perfect Pumpkin Swirl in Brownies?
Creating a beautiful pumpkin swirl takes a bit of gentle touch to keep the colors and textures distinct without fully mixing them.
- Reserve about a third of your batter that contains the pumpkin puree for the swirl.
- Spread most of the chocolate pumpkin batter evenly in the pan.
- Add dollops of the reserved batter on top, spacing them out.
- Use a knife, skewer, or toothpick to gently swirl the pumpkin dollops through the chocolate. Move in smooth, slow motions for a marbled effect.
- Avoid overmixing—stop swirling once you see pretty orange and chocolate patterns forming.
This method keeps the pumpkin flavor visible and creates a lovely contrast that looks as good as it tastes.
Equipment You’ll Need
- 8×8 inch baking pan – the perfect size for brownies; it helps them bake evenly without getting too thick or thin.
- Parchment paper – makes it super easy to lift the brownies out of the pan without sticking or breaking.
- Microwave-safe bowl or double boiler – for melting the butter and chocolate smoothly without burning.
- Mixing bowls – one for wet ingredients, one for dry, to keep things organized and easy to combine.
- Whisk or wooden spoon – great for mixing your ingredients gently without overworking the batter.
- Knife or skewer – perfect for swirling the pumpkin batter through the chocolate to make that pretty marbled look.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for a crunchy texture that balances the soft brownies nicely.
- Mix in white chocolate chips instead of dark for a sweet contrast that pairs well with pumpkin.
- Stir in a teaspoon of espresso powder to boost the chocolate flavor without making the brownies taste like coffee.
- Use cream cheese swirl in place of pumpkin swirl for a tangy, creamy layer that brightens the rich chocolate.
How to Make Pumpkin Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 3/4 cup (150g) granulated sugar
- 1/4 cup (50g) brown sugar, packed
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup (65g) all-purpose flour
- 1/4 cup (30g) unsweetened cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup pure pumpkin puree (not pumpkin pie filling)
- 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- Optional: 1/2 cup chocolate chips for extra chocolate bursts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Don’t forget to allow extra time for the brownies to cool completely before slicing. So, from start to yummy finish, plan on 50 minutes to an hour.
Step-by-Step Instructions:
1. Prepare the Pan and Melt Chocolate:
First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it so your brownies don’t stick. Then, melt the butter and chopped chocolate together. You can do this gently in a microwave-safe bowl in short bursts or over a double boiler on the stove. Stir until smooth and set it aside to cool a little.
2. Mix Sugars, Eggs, and Vanilla:
In a large bowl, whisk together the granulated sugar, brown sugar, and eggs until the mixture looks light and fluffy. Add in the vanilla extract and stir it in well.
3. Combine Chocolate Mixture and Beat Dry Ingredients:
Pour the melted chocolate and butter into the egg and sugar mixture. Fold it gently until everything is fully combined. In a separate bowl, sift together the flour, cocoa powder, baking powder, salt, and pumpkin pie spice.
4. Make the Batter and Pumpkin Swirl:
Carefully fold the dry ingredients into the wet ingredients just until mixed. Then stir in the pumpkin puree gently—don’t overmix, or the batter can get tough. Set aside about one-third of your batter; this part will be used to make the lovely pumpkin swirl.
5. Assemble and Swirl:
Pour most of the chocolate-pumpkin batter into the pan, spreading it evenly. Spoon dollops of the reserved batter on top. Now take a knife or skewer and swirl the pumpkin batter through the chocolate to create a marbled pattern. If you like, sprinkle chocolate chips on top for extra chocolatey goodness.
6. Bake and Cool:
Bake the brownies for 30-35 minutes. They’re done when the edges look set but the center still feels a little soft. A toothpick inserted in the center should come out with moist crumbs but no wet batter. Let the brownies cool completely before cutting into squares to keep them nice and fudgy.
7. Serve and Enjoy:
Enjoy as they are or with a scoop of your favorite vanilla ice cream for a warm-and-cool dessert treat. These pumpkin brownies are perfect for snack time, parties, or whenever you’re craving a cozy chocolatey bite with a seasonal twist!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree because pumpkin pie filling contains added sugar and spices, which can change the flavor and texture of the brownies. If you only have pie filling, reduce the sugar slightly and skip the pumpkin pie spice.
How Should I Store Leftover Pumpkin Brownies?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week or freeze for up to 3 months. Thaw frozen brownies at room temperature before serving.
Can I Make These Brownies Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Just be sure the blend contains xanthan gum or another binder to keep the texture fudgy and moist.
What’s the Best Way to Achieve a Nice Pumpkin Swirl?
Dollop spoonfuls of the reserved batter over the base layer and swirl gently with a knife or skewer. Be careful not to overmix—stop swirling once you see a pretty marbled pattern for the best visual and flavor balance.
