This pumpkin brownies recipe has a fudgy brownie layer, topped with a pumpkin spice cake layer and a chocolate swirl on top! It's a quick and easy recipe made with simple pantry ingredients.
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These pumpkin brownies are a delicious fall treat. Who can resist the combination of pumpkin spice flavors and rich, gooey, fudgy brownies? No one, that's who!
Both layers come together quickly, and they bake in about 30 minutes. You can literally come home from work and make these on a weeknightโI have done it!
They make perfect Halloween treats and you'll want to serve them for all of your October fall festival situations.
Pumpkin or no, brownies are some of my favorite things to bake. Try my Dark Chocolate Brownies or my Gluten Free Almond Flour Brownies.
Pumpkin brownies ingredients
For this pumpkin brownies recipe, we'll be making two distinct layers. Be sure that your eggs are at room temperature before you begin to prep the ingredients.
Brownie layer
- Bittersweet chocolate chips and unsalted butter: We'll melt these together to make a chocolate ganache which will form the rich, chocolatey base of our brownies. Don't use semisweet chocolate chips, they do not have enough cocoa powder to create structure in the batter.
- Eggs, flour, sugar, kosher salt: There's only a little bit flour in this brownie batter, which keeps them really fudgy.
Pumpkin spice layer
- Brown sugar and unsalted butter: These will get creamed together for the base. We are only using brown sugar for the pumpkin layer to add depth of flavor and keep the texture moist.
- Pumpkin puree, eggs, vanilla: The canned pumpkin gets whipped into the eggs, vanilla and butter mixture. Make sure you are using pumpkin puree, NOT canned pumpkin pie filling!
- Flour, pumpkin pie spice, baking powder, salt: The rest of the pumpkin layer has pumpkin pie spice (of course) and just enough baking powder to give it some lift.
INGREDIENT TIP: To bring cold eggs to room temperature quickly, submerge them in warm water (about bath water temperature) for 5-10 minutes.
How to make pumpkin brownies
Step 1: Prep the pan and make the ganache
Preheat oven to 350 degrees F. Butter the bottom and sides of an 8x8-inch baking pan.
Cut one sheet of parchment so it fits across the bottom and goes up two opposite sides so you have a flap hanging over. You'll use these flaps to lift the brownies out of the pan.
Add the chocolate chips and 8 tablespoon cubed butter to a microwave safe bowl. Microwave for about 1 minute, until butter is melted. Stir gently until all chocolate is melted and the mixture is smooth.
Set aside to cool.
Step 2: Whisk the eggs, sugar and vanilla
In a large mixing bowl, use a hand mixer or a whisk to combine the eggs, sugar and vanilla.
Step 3: Combine chocolate and egg mixture
Add the cooled chocolate to the egg and sugar mixture and mix on low speed until completely incorporated.
Step 4: Add the flour and finish the brownie batter
Sift the flour and salt directly into the chocolate mixture. Use a spatula to gently mix until just incorporated.
DO NOT use the mixer for this step. See tips below.
Step 5: Add the brownie layer to the pan
Reserve ยผ cup of brownie batter and set aside. Pour the remaining batter into the pan, using an offset spatula to ensure it is spread evenly into all four corners.
Step 6: Combine the wet ingredients for the pumpkin layer
In a large mixing bowl, use a hand mixer to cream the butter and brown sugar together.
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Add the egg, vanilla, and pumpkin puree to the butter and sugar and mix on low speed until completely incorporated.
Step 7: Whisk together the dry ingredients and finish the pumpkin layer
In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
Sift the dry ingredients directly into the bowl of the pumpkin puree mixture. Use a spatula to gently mix until the ingredients are just incorporated. Don't overmix and DO NOT use a hand mixer or whisk. See tips below.
Step 8: Add the pumpkin layer to the pan
Carefully transfer the pumpkin batter to the pan. Use an offset spatula to gently smooth the batter into an even layer, without pressing down.
Take your time, you want two distinct layers. If you press too hard you will squish the brownie layer toward the outside of the pan and cause the pumpkin layer to sink to the bottom.
Step 9: Make the swirl and bake!
Take the reserved ยผ cup of brownie batter, and gently drop spoonfuls of it onto the pumpkin layer in a few different spots. Insert a toothpick into the brownie batter and swirl it around to make a pretty design on top.
Don't overdo it or it will just turn into one glob of chocolate!
Bake for 30-32 minutes until a toothpick inserted into the center comes out clean.
Step 10: Cool and slice the pumpkin brownies
Transfer the pumpkin brownies to a cooling rack and allow to cool in the pan. Gently lift them out using the parchment paper hanging over each side.
Slice into 9 large brownies, or smaller squares if desired.
Expert tips
- DO NOT use the hand mixer to incorporate the flour into either the pumpkin layer or the brownie layer when making the recipe. This will add too much extra air and change the final texture.
- It's important to use the butter and parchment to line the baking pan instead of flour or cocoa powder. Either one of these will risk adding color to the edges of your brownies. Since we have two different color layers, we need to ensure that no cocoa or flour residue shows up on either one. And the parchment paper just makes them so much easier to lift out of the pan!
- Be gentle when spreading the pumpkin layer over the brownie layer with the offset spatula. You want to ensure that the brownie layer remains intact and doesn't get mixed in with the pumpkin or go up the sides and ruin your layered look.
- When making the chocolate swirl on top, you can use a toothpick, chopstick, or skewer. Don't poke too deeply into the batter, you want to stay pretty close to the surface so the colors don't get muddy.
Pumpkin brownies recipe variations
- Add mini semisweet chocolate chips, walnuts, or chopped chocolate into to the pumpkin layer or on top just before baking. Don't add any extra ingredients to the brownie layer, it is thin and won't hold together if you do. (Believe me, I tried!)
- For a deeper chocolate flavor, add 1 teaspoon instant coffee to the dry ingredients in the brownie layer.
- If you really want to get decadent, top these pumpkin brownies with cream cheese frosting once they have cooled!
FAQ
You'll need pumpkin puree for this brownie recipe. It's thinner in consistency and unseasoned. Pumpkin pie filling is much thicker, and already has pumpkin pie spice and sugar added.
For cakier brownies, you can do two things. First, add an additional tablespoon of flour to the brownie layer. Second, use a hand mixer to blend the wet and dry ingredients in both batters. This will add extra air and make both the pumpkin spice layer and the brownie layer puff up more when they bake.
No, you can't use a box brownie mix because you'd have way too much brownie batter. Most box mixes are for 9x13 pans. Even if they are for an 8x8-inch pan, the brownie layer will still be too thick, and you won't have room for the pumpkin layer on top.
Storing pumpkin brownies
To store: Store pumpkin brownies in an airtight container at room temperature for 1-2 days, then transfer the container to the refrigerator for up to 4 more days.
PRO TIP Pumpkin brownies have a lot of moisture due to the canned pumpkin puree in the batter. Therefore, they tend to go bad quickly when stored at room temperature. This is why they need to be transferred to the refrigerator within a day or two.
To freeze: Place the cut brownies into an airtight freezer bag and freeze for up to two months. To serve, place them in the microwave for 30-second intervals until they reach your desired temperature.
More pumpkin recipes
- Pumpkin Scones give you the best excuse ever to have pumpkin spice at breakfast!
- These Pumpkin Cookies have crispy edges and soft centers, just the way they should be.
- Pumpkin Mousse is light and fluffy, a great make-ahead dessert for the holidays.
This pumpkin brownies recipe is easy and decadent!
- Uses pantry ingredients you probably have on hand.
- Comes together quickly in a few bowls and bakes in 30 minutes.
- Has a rich and fudgy brownie layer with a moist and tender pumpkin spice layer.
- You'll love them for Halloween, Thanksgiving, or any fall snacking occasion!
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Recipe
Pumpkin Brownies Recipe
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Equipment
- hand mixer optional
- sifter optional
Ingredients
For the Brownies
- ยฝ cup bittersweet chocolate chips
- 8 tablespoon unsalted butter cut into small cubes
- ยฝ cup + 2 tbsp granulated sugar
- 2 eggs
- ยฝ teaspoon vanilla
- ยผ cup + 1 tbsp flour
- โ teaspoon kosher salt
Pumpkin Spice Layer
- 3 tablespoon unsalted butter room temperature
- ยฝ cup brown sugar
- ยผ teaspoon vanilla
- ยฝ cup pumpkin puree
- 1 egg
- ยพ cup flour
- ยผ teaspoon baking soda
- ยผ teaspoon kosher salt
- ยพ teaspoon pumpkin pie spice
Instructions
Make the brownies
- Preheat oven to 350 degrees F. Butter the bottom and sides of an 8x8-inch baking pan. Cut one sheet of parchment so it fits across the bottom and goes up two opposite sides so you have two flaps hanging over. You'll use these flaps to lift the brownies out of the pan.
- Add the chocolate chips and 8 tablespoons cubed butter to a microwave safe bowl. Microwave for about 1 minute, until butter is melted. Stir gently until all chocolate is melted and the mixture is smooth. Set aside to cool.
- In a large mixing bowl, use a hand mixer or a whisk to combine the eggs, sugar and vanilla.
- Add the cooled chocolate to the egg and sugar mixture and mix on low speed until completely incorporated.
- Sift the flour and salt directly into the chocolate mixture. Use a spatula to gently mix until just incorporated. DO NOT use the mixer for this step. See tips below.
- Reserve ยผ cup of brownie batter and set aside. Pour the remaining batter into the pan, using an offset spatula to ensure it is spread evenly into all four corners.
Make the pumpkin layer
- In a large mixing bowl, use a hand mixer to cream the butter and brown sugar together.
- Add the egg, vanilla, and pumpkin puree to the butter and sugar and mix on low speed until completely incorporated.
- In another large bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt.
- Sift the dry ingredients directly into the bowl of the pumpkin puree mixture. Use a spatula to gently mix until the ingredients are just incorporated. Don't overmix and DO NOT use a hand mixer or whisk. See tips below.
- Carefully transfer the pumpkin batter to the pan. Use an offset spatula to gently smooth the batter into an even layer, without pressing down. Take your time, you want two distinct layers. If you press too hard you will squish the brownie layer toward the outside of the pan and cause the pumpkin layer to sink to the bottom.
- Take the reserved ยผ cup of brownie batter, and gently drop spoonfuls of it onto the pumpkin layer in a few different spots. Insert a toothpick into the brownie batter and swirl it around to make a pretty design on top.
- Bake for 30-32 minutes until a toothpick inserted into the center comes out clean.
- Transfer the pumpkin brownies to a cooling rack and allow to cool in the pan. Gently lift them out using the parchment paper hanging over each side. Slice into 9 large brownies, or smaller squares if desired.
Notes
- A sifter is not required, but it does make it much easier to avoid lumps of white flour sneaking up on you after the brownies are baked.
- DO NOT use the hand mixer to incorporate the flour into either the pumpkin layer or the brownie layer. This will add too much extra air and change the final texture.
- It's important to use the butter and parchment to line the baking pan instead of flour or cocoa powder. Either one of these will risk adding color to the edges of your brownies. Since we have to different color layers, we need to ensure that no cocoa or flour residue shows up on either one.
- Be gentle when spreading the pumpkin layer over the brownie layer with the offset spatula. You want to ensure that the brownie layer remains intact and doesn't get mixed in with the pumpkin or go up the sides and ruin your layered look.
- When making the chocolate swirl on top, you can use a toothpick, chopstick, or skewer. Don't poke too deeply into the batter, you want to stay pretty close to the surface so the colors don't get muddy.
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