Pumpkin Brownies

I love this recipe because I don’t have to choose between chocolate brownies and pumpkin dessert. I get both flavors in one pan, with the pumpkin adding a creamy texture and autumn-inspired character.

I also like the visual effect. By reserving portions of the chocolate and pumpkin mixtures and swirling them together on top, I can create an impressive marbled finish without complicated decorating.

These brownies are easy for me to customize, too. I can add chocolate chips, toasted nuts, extra spices, or even a little espresso powder when I want the chocolate flavor to taste more intense.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the brownie batter:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup semisweet chocolate chips, optional

For the pumpkin mixture:

• 3/4 cup pumpkin puree
• 4 ounces cream cheese, softened
• 1 large egg
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

Directions

1. I preheat my oven to 350°F (175°C). I line an 8-inch square baking pan with parchment paper, leaving some overhang on the sides so I can easily lift out the brownies later.
2. I prepare the brownie batter by whisking the melted butter, granulated sugar, and brown sugar together in a large bowl until smooth.
3. I add the eggs and vanilla extract and whisk until the mixture looks glossy and well combined.
4. I sift in the cocoa powder, then add the flour, salt, and baking powder. I gently fold everything together just until I no longer see dry streaks.
5. If I’m using chocolate chips, I fold them into the brownie batter. I avoid overmixing because I want the finished brownies to remain dense and fudgy.
6. In a separate bowl, I beat the softened cream cheese and pumpkin puree until smooth.
7. I add the egg, sugar, cinnamon, nutmeg, ginger, vanilla, and flour to the pumpkin mixture. I mix until creamy and evenly combined.
8. I reserve about 1/2 cup of my chocolate brownie batter for creating the swirl.
9. I spread the remaining brownie batter evenly across the bottom of my prepared pan.
10. I spoon the pumpkin mixture over the chocolate layer and gently spread it toward the edges.
11. I drop small spoonfuls of the reserved brownie batter over the pumpkin layer.
12. Using the tip of a knife or a skewer, I gently swirl the chocolate and pumpkin mixtures together. I make only a few passes because too much swirling can blend the layers instead of creating a marbled appearance.
13. I bake the brownies for approximately 35–45 minutes. I know they are ready when the edges look set and a toothpick inserted into a chocolate section comes out with a few moist crumbs rather than wet batter.
14. I place the pan on a wire rack and let the brownies cool completely. The pumpkin layer continues to set as it cools, so I resist cutting into them while they’re hot.
15. For especially clean slices, I refrigerate the cooled brownies for about 30–60 minutes before cutting them.
16. I use the parchment overhang to lift the brownies from the pan, then cut them into squares with a sharp knife.

Servings and Timing

I get approximately 16 Pumpkin Brownies from an 8-inch square pan.

• Prep time: 20 minutes
• Bake time: 35–45 minutes
• Cooling time: approximately 1 hour
• Total time: approximately 2 hours
• Servings: 16 brownies

Variations

For Chocolate Chip Pumpkin Brownies, I add semisweet or dark chocolate chips to the brownie batter. I can also sprinkle a few chips over the top before baking for extra chocolate in every bite.

When I want some crunch, I add chopped pecans or walnuts. I either fold them into the chocolate batter or scatter them over the top before the brownies go into the oven.

For stronger fall flavors, I increase the cinnamon slightly and add a pinch of ground cloves or allspice. I can also replace the individual spices with pumpkin pie spice.

When I want a deeper chocolate flavor, I add a teaspoon of instant espresso powder to the brownie batter. I find that a small amount enhances the cocoa without making the brownies taste strongly of coffee.

For a simpler version without cream cheese, I mix pumpkin puree with sugar, spices, egg, and a little flour to create the pumpkin layer. The texture is slightly different, but I still get the chocolate-and-pumpkin combination.

Storage/Reheating

Because my Pumpkin Brownies contain a pumpkin and cream cheese layer, I store them in an airtight container in the refrigerator. They keep well for approximately 4–5 days.

I like serving them chilled when I want a particularly dense and fudgy texture. When I prefer softer brownies, I let them sit at room temperature for about 15–20 minutes before serving.

If I want a warm brownie, I microwave an individual piece for about 10–15 seconds. I only warm it briefly so the pumpkin layer doesn’t become excessively soft.

I can also freeze the brownies. I wrap individual squares securely and place them in a freezer-safe container for up to 2–3 months. I thaw them overnight in the refrigerator before serving.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

I prefer using pure pumpkin puree because it lets me control the sugar and spices in the recipe. Pumpkin pie filling already contains sweeteners and seasonings, so using it can make my brownies sweeter and change the intended flavor.

How do I know when Pumpkin Brownies are done?

I look for set edges and a center that no longer appears liquid. When I insert a toothpick into a chocolate portion, I want to see a few moist crumbs. I avoid waiting for a completely clean toothpick because that can mean my brownie layer has become overbaked.

Why are my Pumpkin Brownies cakey instead of fudgy?

I avoid adding too much flour, overmixing the batter, or baking the brownies for too long. I also measure my flour carefully because even a little extra can make the chocolate layer more cake-like.

Can I make Pumpkin Brownies ahead of time?

Yes. I actually like making them a day ahead because the brownies have plenty of time to cool and set completely. I refrigerate them overnight and cut them when I’m ready to serve.

Can I freeze Pumpkin Brownies?

Yes. I cool and cut my brownies first, then wrap the individual pieces before freezing them. This makes it easy for me to thaw one or several portions whenever I want them.

Conclusion

Pumpkin Brownies bring together two flavors I especially enjoy: rich chocolate and warmly spiced pumpkin. I love the contrast between the fudgy brownie base and creamy pumpkin swirl, and the marbled top makes each square look a little different.

Pumpkin Brownies

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Pumpkin Brownies combine a rich, fudgy chocolate brownie with a creamy, warmly spiced pumpkin and cream cheese layer. Gentle swirling creates an attractive marbled finish with chocolate and pumpkin flavor in every square.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35–45 minutes
• Total Time: 2 hours
• Yield: 16 brownies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened cocoa powder
• 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup semisweet chocolate chips, optional
• 3/4 cup pumpkin puree
• 4 ounces cream cheese, softened
• 1 large egg
• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon vanilla extract
• 1 tablespoon all-purpose flour

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Instructions

1. Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
2. Whisk the melted butter, 1 cup granulated sugar, and brown sugar together in a large bowl until smooth.
3. Add 2 eggs and 2 teaspoons vanilla extract and whisk until glossy and well combined.
4. Sift in the cocoa powder, then add 3/4 cup flour, salt, and baking powder. Gently fold just until no dry streaks remain.
5. Fold in the optional chocolate chips. Avoid overmixing to keep the brownies dense and fudgy.
6. In a separate bowl, beat the softened cream cheese and pumpkin puree until smooth.
7. Add 1 egg, 1/3 cup granulated sugar, cinnamon, nutmeg, ginger, 1/2 teaspoon vanilla, and 1 tablespoon flour. Mix until creamy and evenly combined.
8. Reserve about 1/2 cup of the chocolate brownie batter for the swirl.
9. Spread the remaining brownie batter evenly in the prepared pan.
10. Spoon the pumpkin mixture over the brownie layer and gently spread it toward the edges.
11. Drop small spoonfuls of the reserved chocolate batter over the pumpkin layer.
12. Use the tip of a knife or a skewer to gently swirl the chocolate and pumpkin mixtures together. Make only a few passes to preserve the marbled appearance.
13. Bake for 35–45 minutes, until the edges are set and a toothpick inserted into a chocolate section comes out with a few moist crumbs rather than wet batter.
14. Place the pan on a wire rack and allow the brownies to cool completely so the pumpkin layer can set.
15. For especially clean slices, refrigerate the cooled brownies for 30–60 minutes before cutting.
16. Lift the brownies from the pan using the parchment overhang and cut into 16 squares with a sharp knife.

Notes

• Use pure pumpkin puree rather than pumpkin pie filling so the sweetness and spices can be controlled.
• For extra chocolate flavor, add 1/2 cup semisweet or dark chocolate chips to the batter or sprinkle additional chips over the top.
• For added crunch, fold 1/2 cup chopped pecans or walnuts into the brownie batter or sprinkle them over the top before baking.
• For stronger fall spice, add a pinch of ground cloves or allspice, or substitute pumpkin pie spice for the individual spices.
• Add 1 teaspoon instant espresso powder to the brownie batter to intensify the chocolate flavor.
• Avoid overmixing, adding excess flour, or overbaking, as these can produce cakier brownies.
• Store the brownies in an airtight container in the refrigerator for 4–5 days.
• For a softer texture, let refrigerated brownies stand at room temperature for 15–20 minutes before serving.
• Individual brownies can be warmed in the microwave for 10–15 seconds.
• Freeze individually wrapped brownie squares in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator.

Nutrition

• Serving Size: 1 brownie
• Calories: 230 kcal
• Sugar: 25 g
• Sodium: 115 mg
• Fat: 11 g
• Saturated Fat: 6 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 55 mg