Pumpkin Brownies

24 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Easy Pumpkin Brownies are two tasty desserts in one bite. Rich chocolatey fudge brownies topped with pumpkin pie brownie are the ultimate holiday brownie!

This easy Brownie Recipe is half Pumpkin Pie, half Chocolate Brownie, and 100 percent delicious! The perfect fall dessert you can make all year long.

Pumpkin Brownies in stack


Our fudgy brownie recipe gets a fall makeover with this quick and easy Pumpkin Brownies recipe. Each brownie layer is made in just minutes, whisked by hand with no mixer needed. These delicious Pumpkin Brownies aren’t just a great recipe for the holidays – you can make them whenever you want to jazz up regular brownies!

This recipe for Pumpkin Brownies is made completely from scratch, with a can of pumpkin puree instead of pumpkin pie filling so you can control the sugar and spices. If you have some on hand, or a pumpkin and an extra hour, use homemade Pumpkin Puree. Fresh pumpkin puree has so much more flavor than canned pumpkin! You can use a Pumpkin Pie Spice blend in place of the cinnamon, nutmeg, and cloves too.

Pumpkin Brownies are a crowd-sized dessert perfect for holiday potlucks or a Thanksgiving treat table. You can make them a few days ahead and keep in the freezer or refrigerator until you are ready to serve them. These moist, fudgy and pumpkiny brownies are delicious all on their own, but you can add frosting to make them extra special. Try Chocolate Ganache or Cream Cheese Frosting sprinkled with chopped walnuts!


Tips for Pumpkin Brownies

  • Don’t over-bake your brownies. The chocolate brownie is meant to be gooey and fudgy, and when you stick a toothpick in the center, a few crumbs should stick to it.
  • If you stir the brownie batter too much, it will come out dense and cake-like. Mix the ingredients until just combined and no visible dry ingredients, but it’s okay if the batter is lumpy.
  • Make these Pumpkin Swirl Brownies by reserving ⅓ pumpkin batter and ⅓ chocolate batter. Dollop remaining brownie batters, alternating, in rows. Swirl with a knife and bake per the recipe.

Pumpkin Brownies in baking dish


  • Chocolate Chips: Fold in ½ cup chocolate chips, like semi-sweet or dark chocolate, divided between batters. Try ¼ cup dark chocolate chips in the chocolate batter and ¼ cup white chocolate chips in the pumpkin batter.
  • Mix-Ins: Fold in up to a ½ cup favorite brownie add-ins like chopped walnuts or pecans, caramel chips, toffee bits, or peanut butter chips to the batters. Try fun M&Ms flavors like pumpkin spice or caramel, or stir in Reese’s Pieces.
  • Cheesecake: Turn the pumpkin pie brownie layer into pumpkin cheesecake. Reduce to 2 eggs, 2/3 cup sugar, ½ cup flour, and no baking powder, and add 8 ounces softened cream cheese. The rest of the ingredients and recipe stay the same.

Pumpkin Brownies in stack

  • Blondies: For chewier, no chocolate Pumpkin Brownies, use brown sugar instead of granulated sugar and increase all-purpose flour to ¾ cup in chocolate brownie batter.
  • Brownie Mix: Substitute a box of brownie mix for the chocolate layer to make these brownies even easier. You can also swap the dry ingredients in the pumpkin batter with a box of yellow cake mix.
  • Baking Pan: For thicker brownies, bake Pumpkin Brownies in an 8×8 pan. Start with ½ chocolate batter, add ½ pumpkin batter, then alternate remaining batters. Bake for 40-45 minutes at 350 degrees.



  • Serve: Pumpkin Brownies can be kept at room temperature for up to 3 days, but they are best stored in the refrigerator to keep fresh.
  • Store: Store Pumpkin Brownies in an airtight container with parchment paper between layers, or cover baking pan tightly with plastic wrap. Refrigerate Pumpkin Brownies for up to 1 week.
  • Freeze: Once cooled, cut Pumpkin Brownies before freezing in a sealed container. Use parchment paper between layers to keep from sticking and freeze for up to 6 months.

cross-section of Pumpkin Brownies in baking dish

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Pumpkin Brownies

Easy Pumpkin Brownies are two tasty desserts in one bite. Rich chocolatey fudge brownies topped with pumpkin pie brownie are the ultimate holiday brownie!
Yield 24 servings
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Chocolate Brownie Layer:

  • 1/2 cup unsalted butter melted
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder

Pumpkin Brownie Layer:

  • 3/4 cup unsalted butter melted
  • 1 1/2 cups white sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup pumpkin puree
  • 3/4 cup flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg


  • Preheat oven to 350 degrees.
  • Spray an 9x13 inch baking pan with baking spray.

Chocolate Brownie Layer:

  • Whisk together melted butter, sugar, eggs, and vanilla extract.
  • Whisk in the cocoa powder, flour, salt, and baking powder.
  • Spread batter evenly into greased baking pan.

Pumpkin Brownie Layer:

  • In a large mixing bowl, whisk together melted butter, sugar, eggs, vanilla extract and pumpkin puree until smooth.
  • Sift together flour, baking powder, salt, cinnamon, cloves and nutmeg.
  • Whisk flour mixture into the bowl until just combined. Spread pumpkin mixture evenly over the chocolate layer.
  • Bake for 25 to 30 minutes.


Calories: 210kcal | Carbohydrates: 28g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 60mg | Sodium: 64mg | Potassium: 73mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1934IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

Pumpkin Brownies collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. Sometimes it’s hard to tell but taking them out at the right time makes all the difference. Glad to have helped!