These Pumpkin Brownies are a must-try recipe for the fall season. These chocolatey treats are infused with warm fall spices and adorned with a mesmerizing pumpkin swirl, making them the perfect way to celebrate the essence of pumpkin.
As soon as the temperatures drop a little, it is pumpkin baking season every day! My kids just love every thing pumpkin (and so do I!), so we always look forward to making these brownies. It is a little more fussy than my other brownie recipes, but the kids help making the steps.
We are huge brownie fans! These salted caramel brownies are probably my all-time favorites. Then there are these best-ever chocolate raspberry brownies (super decadent!). And for the vegans: vegan matcha brownies are crazy good!! But back to these pumpkin delights!
Are you in instagram? Hop over and check out the REEL we made of these brownies!
Have you been experiencing fall in beautiful weather and flavors? Have you been craving any thing pumpkin? I have and I have been craving these pumpkin swirl brownies! I haven't made them in a while and thought since the temperatures cooled a little, the timing was right!
I was seriously looking at the calendar waiting until the first day of fall happened so I could make something pumpkin and not feel silly. Have you ever baked something pumpkin in the summer? Do you have extra cans of pumpkin in your pantry at the end of fall?
I do and I have baked something pumpkin in the summer and it just didn't feel right. There wasn't any thing wrong with the recipe and my kids weren't complaining at all! Actually they were super happy!
But for me, it just was off. It was still too hot to pretend fall was around. Now there is no way that it will seem off and I can happily bake away with pumpkin, so I will!
Why you will love these brownies with pumpkin
- The essence of pumpkin and chocolate offers a unique flavor combination that is both surprising and mouth-wateringly delicious.
- The chocolate brownie recipe is easy to follow, making it a perfect choice for both novice and experienced bakers.
- The use of warm fall spices, such as cinnamon and nutmeg, enhances the taste and adds a comforting aroma.
- Made with simple, wholesome ingredients, these brownies are a healthier treat that doesn't compromise on taste.
- Perfect for any occasion - be it a family gathering, a potluck, or a quiet evening at home, these Pumpkin Brownies are sure to impress.
- The stunning pumpkin swirl not only adds a delightful flavor but also makes these brownies visually appealing.
If you aren't much of a pie baker and want to make something pumpkin for Thanksgiving, this is a fun alternative!
I wasn't sure how the swirl was going to turn out this time, as I felt I didn't save enough of the chocolate part when I was dividing up the batter. But it turned out just fine! Best tip is to divide the batter evenly using a measuring cup...if you just eyeball it, they will end up in uneven proportions.
Ingredients for this pumpkin brownie recipe
- Unsalted Butter: Adds richness and moisture to the brownies.
- Bittersweet Chocolate: Provides the classic chocolate flavor in the brownies.
- All-Purpose Flour: Gives structure to the brownies.
- Baking Powder: Helps the brownies rise.
- Cayenne Pepper: Adds a spicy kick, optional.
- Salt: Enhances the flavors of the other ingredients.
- Sugar: Sweetens the brownies.
- Eggs: Binds the ingredients together and help the brownies rise.
- Vanilla Extract: Adds flavor.
- Solid-Pack Pumpkin: Provides a moist texture and pumpkin flavor.
- Coconut Oil: Adds moisture and a slight coconut flavor.
- Ground Cinnamon, Nutmeg, and Ginger: Provide warm spices to complement the pumpkin.
- Bittersweet Chocolate: Can be substituted with semisweet chocolate if you prefer a sweeter brownie.
- Coconut Oil: Can be replaced with a mild flavored oil like canola or vegetable oil.
- Cayenne Pepper: Can be omitted if baking for kids or if you prefer less spice.
How do you make easy pumpkin brownies?
The first thing to do is to gather all your ingredients.
Second, begin to make your main batter. The first step is to melt chocolate and butter (or margarine)together.
Third, whisk the dry ingredients together.
Fourth, beat the sugar, eggs and vanilla together (you could do this all by hand or in the bowl of your mixer).
And here is the main batter that gets divided into chocolate and pumpkin. This batter gets divided into two bowls (2 cups each).
Fifth, add the melted chocolate to one bowl of batter.
In the other bowl of batter, stir in the pumpkin, oil and spices.
And here is the pumpkin batter.
Here are the two batters that you will swirl together.
Final step is to layer the two batters in the prepped pan and swirl them together.
- Make sure all your ingredients are at room temperature before starting.
- Don't overmix the batter as it can make the brownies tough.
- Use a toothpick to check the doneness of the brownies. It should come out with a few moist crumbs but not wet batter.
What to Serve it With
- Ice Cream: A scoop of vanilla ice cream on top of a warm brownie is always a winner.
- Whipped Cream: A dollop of whipped cream on top can add a light, creamy element.
- Hot Chocolate: Serve these brownies with a cup of hot chocolate for a cozy treat.
Yes, you can use pumpkin as a substitute for eggs in brownies. Pumpkin can provide the necessary moisture for the brownies and impart a mild flavor that complements the chocolate.
Yes, you can use pre-made pumpkin pie spice. The rule of thumb is to use 3 tablespoons of pumpkin pie spice to replace the total amount of individual spices.
Absolutely! Just ensure the brownies cool completely before wrapping them tightly in plastic wrap and then in aluminum foil. They can be frozen for up to 3 months.
While all-purpose flour is recommended for these brownies, you can also use an equal amount of gluten-free flour for a gluten-free option.
Bittersweet chocolate is recommended for this recipe, but you could also use semi-sweet or dark chocolate. Each will just slightly alter the sweetness of the brownies.
If you don't have a paddle attachment, you can use regular beaters or a whisk attachment. The goal is just to ensure the ingredients are well combined.
These pumpkin swirl brownies can be stored in an airtight container at room temperature for up to 4 days. If you want to store them longer, they can be frozen for up to 3 months. When ready to enjoy, simply thaw overnight in the refrigerator and bring to room temperature before serving
These are a wonderful idea to make during the holidays. They are so easy to put together and they are a hit with everyone!
Need more pumpkin ideas? Check out these delicious recipes:
- Vegan Pumpkin Pasta with Sage
- Gluten-Free Pumpkin Pie
- Paleo Pumpkin Pancakes
- Pumpkin Pudding Cake
- Chewy Chocolate Brownies
Originally published October 2015 and updated for text and photos in 2023.
Did you make this? Please RATE THE RECIPE below:)
Easy Pumpkin Brownie Recipe
- 8 tablespoons 1 stick unsalted butter, plus more for pan, use margarine if dairy-free
- 6 ounces bittersweet chocolate chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ⅛ teaspoon cayenne pepper optional (omit if baking for kids; add a little more if you like a spicy kick)
- ½ teaspoon salt
- 1 ½ cups sugar original recipe calls for 1 3/4. 1 1/2 was perfect for us
- 4 large eggs
- 1 Tablespoon pure vanilla extract
- 1 ¼ cups solid-pack pumpkin
- ¼ cup coconut oil or a mild flavored oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- Preheat oven to 350 degrees. Butter a 9-inch square baking pan or dish. Line bottom of pan with parchment paper; butter lining (or spray with baking spray).
- Melt chocolate and butter in a heatproof bowl set over a pan of simmering water, stirring occasionally until smooth.
- Whisk together flour, baking powder, cayenne, and salt in a large bowl; set aside. Put sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment; beat until fluffy and well combined, 3 to 5 minutes. Beat in flour mixture.
- Divide batter between two medium bowls (about 2 cups per bowl). Stir chocolate mixture into one bowl that has the batter. In the other bowl with 1/2 the batter, stir in pumpkin, oil, cinnamon, and nutmeg. Transfer half of chocolate batter to prepared pan smoothing top with a rubber spatula. Top with half of pumpkin batter. Repeat to make one more chocolate layer and one more pumpkin layer. Work quickly so batters don’t set.
- With a small spatula or a table knife, gently swirl the two batters to create a marbled effect.
- Bake until set, 40 to 45 minutes. Let cool in pan on a wire rack. Cut into 16 squares.
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.