Pumpkin Brownies are a fun twist on classic brownies, blending rich chocolate with the soft, slightly spiced warmth of pumpkin. These treats are moist and fudgy, with just a hint of cinnamon and nutmeg that makes them feel perfect for the fall season or any time you want a little cozy comfort.
I love making pumpkin brownies because they’re easy to whip up and bring something a little different to the usual chocolate dessert. The pumpkin keeps them super moist, so they don’t dry out like some brownies can. I usually add a sprinkle of powdered sugar on top or a swirl of cream cheese frosting for an extra special touch.
Serving these brownies with a glass of cold milk or a warm cup of coffee is my favorite way to enjoy them. They’re great for sharing with friends and family, especially around holidays or for afternoon treats. And honestly, they’re so tasty that they almost disappear before I remember to save some for later!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, as it’s plain and unsweetened. If you can’t find canned, homemade pumpkin puree works well, or try sweet potato puree for a similar texture and taste.
Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. Dutch-processed cocoa will give a milder, smoother taste, but natural cocoa works great too. Avoid substituting with baking chocolate to keep the right balance.
Spices: Cinnamon and nutmeg bring warm flavor to the brownies. If you don’t have ground ginger, you can skip it—it’s optional but adds a nice gentle spice kick. You can also try pumpkin spice blend as a substitute.
Chocolate Chips: Semi-sweet chips add sweetness and texture. Feel free to use dark chocolate chips or chunks for a less sweet, richer bite. If dairy is an issue, look for dairy-free or vegan-friendly chips.
How Can I Create a Beautiful Pumpkin Swirl in My Brownies?
Making the pumpkin swirl look pretty while keeping the texture right is easier than you might think.
- First, mix a bit of pumpkin puree with cinnamon and sugar to add flavor without making it runny.
- Drop spoonfuls of this pumpkin mixture evenly over half the brownie batter in the pan.
- Add dollops of the remaining brownie batter on top.
- Use a knife or skewer to gently swirl through both batters in a figure-eight motion, being careful not to over-mix—just enough to create a marbled look.
- This method keeps the layers distinct and helps the brownies bake evenly with a nice contrast.
Letting the brownies cool completely before cutting helps keep the swirl pattern sharp and the brownies moist.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for thick, fudgy brownies and easy to line with parchment for clean edges.
- Mixing bowls – you’ll need one for wet ingredients and another for dry; having two makes mixing simple.
- Whisk or spoon – a whisk helps break up lumps, but a spoon works well to gently combine ingredients without overmixing.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Knife or skewer – great for swirling the pumpkin mixture into the brownie batter to create that pretty marbled effect.
Flavor Variations & Add-Ins
- Stir in chopped pecans or walnuts for a nice crunch that contrasts the soft brownie texture.
- Replace semi-sweet chocolate chips with white chocolate chips for a sweeter, creamier twist.
- Add a teaspoon of espresso powder to deepen the chocolate flavor without changing the taste much.
- Swirl in cream cheese with a little sugar and vanilla for a rich, tangy layer that pairs perfectly with pumpkin.
How to Make Pumpkin Brownies
Ingredients You’ll Need:
For the Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup (60ml) canned pumpkin puree (not pumpkin pie filling)
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground ginger (optional)
- 1/2 cup (90g) semi-sweet chocolate chips (plus extra for topping)
Time Needed
This recipe takes about 15 minutes of prep time and around 25-30 minutes of baking time. Plus, you’ll want to let the brownies cool completely before cutting, which takes about 30 minutes. So all together, plan for roughly 1 hour from start to finish.
Step-by-Step Instructions:
1. Preheat and Prepare the Pan:
Start by heating your oven to 350°F (175°C). Grease an 8×8-inch baking pan, or line it with parchment paper for easy cleanup and perfect edges.
2. Mix Wet Ingredients:
In a medium bowl, whisk the melted butter and sugar together until smooth. Then add the eggs, vanilla extract, and pumpkin puree. Whisk it all until fully combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, baking powder, salt, cinnamon, nutmeg, and ginger if you’re using it. This helps prevent lumps and makes sure the spices are nicely distributed.
4. Mix Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet mixture, stirring gently just until everything comes together. Be careful not to overmix—it keeps the brownies fudgy.
5. Add Chocolate Chips:
Fold the semi-sweet chocolate chips into the batter, saving a few for sprinkling on top later.
6. Create the Pumpkin Swirl:
Pour half the brownie batter into the prepared pan and spread it evenly. In a small bowl, mix 1/4 cup pumpkin puree with a pinch of cinnamon and a tablespoon of sugar to make a smooth pumpkin swirl mixture.
Drop spoonfuls of the pumpkin mixture over the brownie batter. Then add dollops of the remaining brownie batter on top. Using a knife or skewer, gently swirl the two batters together to create a pretty marbled effect.
7. Bake:
Sprinkle some extra chocolate chips on top and bake for 25 to 30 minutes. The brownies are done when a toothpick inserted in the center comes out with a few moist crumbs.
8. Cool and Enjoy:
Let the brownies cool completely in the pan on a wire rack before cutting them into squares. This helps them set and stay moist.
Serve and enjoy your delicious, fudgy pumpkin brownies!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Just make sure to cook and puree the fresh pumpkin until smooth before measuring out 1/4 cup. Avoid pumpkin pie filling as it contains added sugars and spices.
How Should I Store Leftover Pumpkin Brownies?
Store brownies in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them wrapped tightly for up to 3 months—thaw at room temperature before serving.
Can I Make These Gluten-Free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. The texture may be slightly different but still delicious.
What’s the Best Way to Reheat Pumpkin Brownies?
Warm brownies in the microwave for about 10-15 seconds to bring back their soft, fudgy texture. Avoid overheating to prevent drying them out.
