My favorite Fall food combination is chocolate and pumpkin and I’m specifically obsessed with that flavor combination in these pumpkin brownies.
They’re filled with unsweetened cocoa powder and mini semi-sweet chocolate chips and have a gorgeous swirl of pumpkin batter mixed with the chocolate brownie batter.
Table of contents
These brownies are perfectly fudgy and you’ll love the creamy pumpkin puree that is layered throughout every bite of these very festive treats. By adding in just a hint of cinnamon, pumpkin pie spice and vanilla these pumpkin brownies are swirled together with warm, earthy, spicy notes in every bite.
For a very simple finish once the brownies are baked, I like to sprinkle them with flaky sea salt to enhance the chocolate sweetness and earthy flavors of these pumpkin brownies.
You’ll love these brownies because…
- It’s like eating brownies and pumpkin pie together!
- By adding in pumpkin puree, you are actually getting a healthier brownie 😉
- They’re easy to make and take less than 30 minutes to bake in the oven.
- It’s the perfect Fall-themed brownie
- The chocolate brownie batter and pumpkin batter get swirled together and it’s so pretty!
- Melted butter: makes the Pumpkin Brownies soft and dense. Be sure to allow the butter to slightly cool so it’s not super hot when you mix in with the other wet ingredients.
- Unsweetened cocoa powder: brownies made with cocoa have a deep chocolate flavor and have a soft, moist texture.
- Pumpkin puree: be sure to use 100% pumpkin puree, and not the pumpkin pie mix.
- White sugar: since white sugar is a dry sugar, it helps make the Pumpkin Brownies chewier.
- Brown sugar: and brown sugar is a wet sugar. The molasses in brown sugar is responsible for a more fudgy texture.
- Eggs: room temperature eggs are important for this recipe so they can mix more evenly with the eggs white and other ingredients in the brownies.
- Vegetable oil: contributes to the moistness of the brownies
- Mini chocolate chips: I love using the mini chocolate chips but you can use any kind or even a chopped up chocolate bar.
- Other ingredients needed: Vanilla extract, all purpose flour, salt, cinnamon and pumpkin pie spice
Step by Step Directions
These brownies are easy to make and you’ll love the gorgeous swirl on top!
- Melt the butter. Whisk in the sugars. Whisk in eggs one at a time. Then whisk in vanilla and veg oil.
- Add the flour and salt. Combine.
- Remove ¾ cup of the batter and add the pumpkin puree to it along with the pumpkin pie spice and the cinnamon.
- To the original batter, add the cocoa powder and mini chocolate chips to create the brownie batter.
- Spread all but 3 tbsp. brownie batter down in a 8×8 metal aluminum baking pan.
- Spread pumpkin layer on top. Swirl remaining brownie batter into the pumpkin. Bake @ 350F for 23-25 min.
Tips and Variations
- To make the even more festive, dress them up with candy corn for Halloween and Thanksgiving, seasonal M & M’s, or top with nuts.
- For even more chocolate goodness, add additional chocolate chips on top.
- This recipe easily converts to gluten free with a 1:1 ratio of King Author’s or Bob’s Red Mill Gluten Free Flour.
- To ensure clean cuts, wipe the knife off between cuts, or use a plastic knife!
- Careful not to over bake the brownies. But if you do, no worries. Top with a dollop of peanut butter or melted chocolate to bring some moisture back to the brownie!
- Keep the Pumpkin Brownies wrapped and on the counter for 2-3 days, up to a week in the refrigerator, or wrap them individually and freeze them for up to 3 months.
I always recommend using pumpkin puree since it has nothing added in expect 100% pumpkin.
Yes, but it’s subtle and the perfect compliment to the chocolate.
You most likely left them in the oven too long, or used too much flour.
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- 1/2 cup unsalted butter, melted and slightly cooled
- 2/3 cup white sugar
- 1/2 cup brown sugar
- 3 large eggs, room temperature
- 2 Tbsp. vegetable oil
- 1 Tbsp. vanilla
- 1/2 cup flour
- 1/2 tsp. salt
- 1/2 cup 100% pumpkin puree
- 1/2 tsp. pumpkin pie spice
- 1/4 tsp. ground cinnamon
- 1/2 cup unsweetened cocoa powder
- 1/2 cup mini chocolate chips
- sea salt flakes for garnish
- Preheat the oven to 350°F. Spray a metal aluminum 8×8 pan with baking spray or line with parchment paper. Set aside.
- Melt the butter in a microwave safe bowl. Let the butter cool slightly. Then whisk in the sugars until combined. Whisk in eggs one at a time and then whisk in vegetable oil and vanilla extract.
- Add the flour and salt and stir until combined.
- Remove ¾ cup of the batter and place in another mixing bowl. Add the pumpkin puree to it along with the pumpkin pie spice and cinnamon. Stir to combine.
- To the original batter the cocoa powder and mini chocolate chips to make the brownie batter.
- Spread all but 3 tbsp. of the brownie batter into the prepared pan. Spread the pumpkin batter on top. Dollop the reserved brownie batter on top. Then, using a butter knife, twirl the brownie batter into the pumpkin. Bake for 23-25 min or until set.
- Garnish with flaky sea salt. Let cool for 5-10 minutes then slice and enjoy!
- Storage: keep brownies wrapped and on the counter for 2-3 days or up to a week in the refrigerator. You can also wrap them individually and freeze them for up to 3 months.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie