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
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!
MORE DELICIOUS PUMPKIN RECIPES:
Pumpkin Pie
Pumpkin Muffins
Ultimate Pumpkin Cheesecake
Pumpkin Bread
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.
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VARIATIONS ON PUMPKIN BROWNIES
- 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.
- 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.
MORE DELICIOUS BROWNIE RECIPES:
Brownies
Cookie Dough Brownies
Cream Cheese Brownies
Marshmallow Crunch Brownie Bars
HOW TO STORE PUMPKIN BROWNIES
- 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.
Ingredients
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
Instructions
- 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.
Nutrition
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Oh my gosh! I served this warm alongside a scoop of vanilla ice cream and was in heaven!! Loved it!
Sounds pretty perfect to me too!
I loved the flavor combination of the pumpkin with the chocolate. They were fantastic!
Thanks for the 5 stars, Jeanna.
Thanks for the tip about not overbaking them. They were perfectly fudgy and delicious!
Sometimes it’s hard to tell but taking them out at the right time makes all the difference. Glad to have helped!