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.
We're huge brownie fans in my house, and my Salted Caramel Brownies are probably my all-time favorite, with my Best-Ever Chocolate Raspberry Brownies a close second.
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As soon as the temperatures drop, it's pumpkin baking season every day here. My kids love everything pumpkin (and so do I), so these pumpkin brownies are one we look forward to every fall. They're a little fussier than my other brownies because of the two batters, but the kids love helping with the layering and swirling.
The last time I made them, I worried I hadn't saved enough of the chocolate batter when I divided it, but they turned out just fine. Now I measure each half with a measuring cup instead of eyeballing it. I also cut the sugar to 1 ½ cups, which was perfect for us, and add a tiny pinch of cayenne that my kids never notice.
Why you will love these brownies with pumpkin
You will love these pumpkin swirl brownies because they bring together the best of both worlds, rich chocolate and cozy pumpkin spice. The flavor combination is comforting, a little unexpected, and completely irresistible. This easy pumpkin brownie recipe is simple enough for beginners yet delicious enough to impress any guest.
I love that they are made with simple, wholesome ingredients, so you get a treat that feels a little lighter but still indulgent. Whether you bake them for a fall gathering, a holiday dessert table, or just a cozy night at home, these brownies with pumpkin always turn out rich, soft, and full of that perfect fall flavor.
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.
Ingredient Notes
Brownie Batter
- Unsalted butter: If you only have salted butter, reduce the salt slightly. Use margarine for a dairy-free version.
- Bittersweet chocolate: A good bar with about 60-70% cacao gives the deepest flavor. Semisweet works if you like sweeter brownies.
- All-purpose flour: A 1:1 gluten-free flour blend works as a swap.
- Baking powder
- Cayenne pepper: Optional. A pinch brings out the chocolate the same way it does in my Easy Italian Chocolate Spice Cookies. Leave it out for kids, or add a little more for adults.
- Salt
- Sugar: Granulated, or part brown sugar for a deeper flavor.
- Eggs: Room temperature eggs beat up fluffier and mix more evenly.
- Vanilla extract
Pumpkin Batter
- Solid-pack pumpkin: Use pure pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. You'll have a little left from a 15-ounce can, perfect for my Pumpkin Pudding Cake.
- Coconut oil: Or any mild-flavored oil like vegetable or avocado.
- Cinnamon, nutmeg, and ginger: You can use about 1 ¾ teaspoons pumpkin pie spice instead.
How to Make 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.
Expert Tips
- Measure, don't eyeball: Dividing the batter with a measuring cup keeps the chocolate and pumpkin layers even.
- Don't overbake: Pull them when the toothpick shows moist crumbs, not wet batter. Dry crumbs mean they've gone past fudgy.
- Cool before cutting: They firm up as they cool. For clean squares, wipe the knife between cuts.
- No paddle attachment? A hand mixer works, or whisk by hand. Beating by hand just takes a few more minutes to get the eggs fluffy.
- Make them dairy-free: Use margarine instead of butter and check that your chocolate is dairy-free.
Storage and Freezing
- Room temperature: Store in an airtight container for up to 3 days.
- Freezing: Wrap squares individually and freeze in a freezer bag for up to 3 months. Thaw at room temperature.
Serving Suggestions
I love these slightly warm with a scoop of vanilla ice cream. For Thanksgiving, set them out next to my Amaretti Almond Pumpkin Pie so everyone can pick their pumpkin dessert.
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.
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Easy Pumpkin Brownie Recipe
Equipment
Ingredients
- 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 ¾. 1 ½ 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
Instructions
- 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 ½ 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.
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
*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!
If you want to be sure you are dividing it evenly, measure with your measuring cup when dividing into two bowls.
These brownies have a touch of cayenne. My kids don't even notice it. You could omit the spice if you'd like. If it is for adults, you could add a touch more to intensify the flavor a little.Nutrition
FAQ'S
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 sound delicious. Definitely need to they these. Great post! xo