Pumpkin Brownies are a fun twist on the classic chocolate treat, combining rich, fudgy brownies with the warm, cozy flavor of pumpkin. These brownies have a perfect balance of chocolate and pumpkin spice, making them wonderfully moist and full of autumn vibes. The texture is soft and chewy with a slight pumpkin swirl adding a beautiful marbled look.
I love making Pumpkin Brownies this time of year because they feel like a little celebration of fall in every bite. What’s great is how easy they are to whip up, and they bring a nice change to the usual dessert lineup. I usually add a sprinkle of cinnamon on top before baking for an extra touch of spice—it’s a small step that makes a big difference!
These brownies are perfect on their own or served warm with a scoop of vanilla ice cream. I often bring them to gatherings, and they’re always a hit because people don’t expect pumpkin and chocolate to go so well together. If you want a smooth, comforting snack that tastes like fall, Pumpkin Brownies are definitely the way to go.
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree works great here because it’s smooth and easy to mix. If you want, you can use homemade pumpkin puree, but be sure it’s well drained so the batter isn’t too wet.
Butter & Sugar: Butter adds richness and helps keep the brownies fudgy. You can swap butter for coconut oil if you want a dairy-free option. Granulated and brown sugars both add sweetness and moisture; using part brown sugar gives a subtle caramel note.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor. I prefer natural cocoa for a rich taste, but Dutch-processed cocoa can be used too; just note it may affect the rise slightly.
Spices: Cinnamon, nutmeg, and ginger bring the cozy pumpkin spice feel. You can adjust the amounts or add pumpkin pie spice instead, if you want a ready-made blend.
How Do I Get the Perfect Swirl Without Overmixing?
Swirling the pumpkin and brownie batters creates that pretty marbled look without blending everything together. Here’s how to do it:
- After spreading half the brownie batter into your pan, gently spoon the pumpkin mixture on top.
- Carefully add the remaining brownie batter evenly over the pumpkin layer.
- Use a butter knife or skewer to gently drag through the layers in a figure-eight or zigzag pattern.
- Move lightly and slowly—stop swirling once you see some marbled streaks; avoid mixing too much or the layers blend together.
This technique gives your brownies a beautiful look while keeping the two flavors distinct.
Equipment You’ll Need
- 8×8-inch baking pan – I like it because it gives you evenly thick brownies that bake well.
- Parchment paper – makes it easy to lift out the brownies and cut clean slices.
- Mixing bowls – for combining the wet and dry ingredients separately.
- Whisk or spoon – helps you mix the ingredients smoothly without lumps.
- Rubber spatula – great for spreading the batter evenly in the pan and swirling the layers.
- Toothpick or skewer – for creating the marbled swirl pattern on top.
Flavor Variations & Add-Ins
- Chocolate chips: Stir them into the batter for melty pockets of extra chocolate.
- Walnuts or pecans: Add chopped nuts for crunch and a nutty flavor.
- White chocolate: Sprinkle chunks or chips on top before baking for a sweet contrast.
- Spiced glaze: Drizzle a simple icing made of powdered sugar and pumpkin pie spice over cooled brownies for extra sweetness.
How to Make Pumpkin Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
For the Pumpkin Layer:
- 1/2 cup pumpkin puree
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of ground cloves (optional)
How Much Time Will You Need?
The total time to make these brownies is about 45 minutes. It takes 10-15 minutes to prepare the batter and mix the pumpkin layer, plus 30 to 35 minutes for baking. Allow some extra time to cool before cutting so the brownies set up nicely.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.
2. Make the Brownie Batter:
In a large bowl, combine the melted butter and granulated sugar, stirring until smooth. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract. In another bowl, whisk together the cocoa powder, flour, salt, and baking powder. Slowly add the dry ingredients to the wet ingredients and stir until just combined — be careful not to overmix.
3. Prepare the Pumpkin Mixture:
In a separate bowl, mix together the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves (if using) until smooth and well combined.
4. Assemble the Layers:
Pour half of the brownie batter into your prepared pan and spread it evenly. Gently spread the pumpkin mixture over the brownie layer. Then carefully spoon the rest of the brownie batter on top, smoothing it out evenly.
5. Create a Marbled Effect (Optional):
Using a knife or skewer, gently swirl through the layers to create a pretty marbled design. Move carefully to avoid blending the layers completely.
6. Bake and Cool:
Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the brownie layer comes out with moist crumbs but no wet batter. Remove from the oven and let cool completely in the pan on a wire rack before cutting into squares.
7. Serve and Enjoy:
Enjoy your Pumpkin Brownies fresh and at room temperature, or warm with a scoop of vanilla ice cream for a cozy fall dessert!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can! Just make sure to fully thaw and drain any excess liquid from the frozen pumpkin before mixing it into the batter to avoid extra moisture in your brownies.
How Should I Store Leftover Pumpkin Brownies?
Store leftovers in an airtight container at room temperature for up to 3 days or in the fridge for about a week. You can warm them slightly in the microwave before serving to bring back that fresh-baked taste.
Can I Make These Gluten-Free?
Absolutely! Substitute the all-purpose flour with your favorite gluten-free baking blend, ideally one that includes xanthan gum for structure, and bake as usual.
Is There a Way to Make the Pumpkin Layer Sweeter?
Sure! You can increase the brown sugar slightly or add a tablespoon of maple syrup or honey to the pumpkin mixture for a sweeter, richer flavor.