This pumpkin brownies recipe is moist, delicious, and a fall staple. My kids love brownies, but in the fall, I take the opportunity to make all things pumpkin, and adding this creamy pumpkin swirl to homemade brownies is one of our favorite ways to welcome in pumpkin season.
The Best Pumpkin Brownies
You simply can’t beat brownies. Within five minutes of entering the oven, my entire house smells of warm chocolatey bliss…and with the addition of pumpkin swirl in this recipe, it’s fall meets chocolate. You simply can’t go wrong!
Of course, my kids will devour anything brownie. At the slightest hint of the aroma making its way through the house my kids come running and I simply can’t get them into their hands fast enough! Add a tall glass of milk and these pumpkin brownies will turn any ordinary night into something special!
Pumpkin Spice Brownie Ingredients
Get ready to make this ultimate fall dessert recipe with these easy ingredients!
- bittersweet chocolate
- baking powder
- vanilla extract
- pumpkin puree
- vegetable oil
How to Make Pumpkin Brownies
Since this is a homemade brownie recipe, it does require melting the chocolate on the stove-top. Below I give you step-by-step directions so you don’t miss a step and these turn out with those beautiful swirls AND that delicious pumpkiny chocolate flavor.
Preheat the oven to 350F and line a 9 x 13 inch rectangular baking pan with parchment paper.
- Melt the Chocolate
In a heatproof bowl over a pan of simmering water, add the chocolate and butter, stirring occasionally until melted and smooth. Turn off the heat and leave the chocolate there until you need it.
- Combine the dry ingredients
In a large bowl, whisk together flour, baking powder, and salt; set aside.
- Cream the sugar and eggs
In a separate large bowl, use a hand mixer to beat the sugar, eggs, and vanilla until fluffy and combined, about 3 to 5 minutes.
- Make the batter
Slowly add the flour mixture to the sugar and egg mixture and mix to combine.
Divide the batter between 2 medium bowls. Add the chocolate mixture to one bowl and the pumpkin, oil, cinnamon, and nutmeg to the other bowl of batter, stirring thoroughly to combine.
Pour the chocolate batter to the prepared baking pan and smooth the top with a rubber spatula. Top with the pumpkin batter, in a swirl like way.
- Give it a swirl
With a small spatula or a table knife, gently swirl the 2 batters to create a marbled effect.
Transfer the pan into the oven and bake for 35 to 40 minutes or a toothpick comes out clean when inserted in the center of the pan.
- Time to eat!
Remove the brownies from the oven and allow to cool before slicing and serving.
Can You Add Pumpkin to Boxed Brownies?
Yes, you can use a box mix to make this recipe. All you have to do is omit the brownie ingredients and follow the directions on the box to make the batter.
Once the brownie batter is mixed, you’ll combine the canned pumpkin, oil, cinnamon, and nutmeg into a bowl. You’ll mix that pumpkin mix with half of the brownie batter to create the pumpkin-flavored layer.
If you use boxed brownie mix, it’s important to note that you won’t get the “orange” swirl like the photos, since when making the batter from scratch we reserved half of the batter (with a white-yellow color) before we mixed it with the chocolate.
That said, using a box brownie mix is also a simple way to make the base and infuse your brownies with a delicious pumpkin taste.
This is one of those recipes that just can’t be made one time and then forgotten. Year after year I bring it out, it’s a perfect way to welcome the fall season! Bring this recipe to any fall or holiday party and you’ll be a rockstar.
And if you’re the one hosting Thanksgiving this year, and need more ideas to complete your feast check out the recipes in my Giving Thanks menu. It has 23 tested, crowd-pleasing recipes to give you options for years to come.
More Pumpkin Desserts
If you’re thinking about making these brownies then chances are you’re on a pumpkin kick, here are more incredible pumpkin desserts that are simple to make and yield tasty results.
Still craving more? Grab a copy of my Clean Treats Cookbook for healthier desserts that taste AMAZING.Print
Pumpkin Brownie Recipe
These tasty pumpkin brownies are perfectly swirled with chocolate and creamy pumpkin to make the perfect Fall dessert!
- Prep Time: 15 minutes
- Cook Time: 45
- Total Time: 1 hour
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- 8 tablespoons (1 stick) unsalted butter, plus more for pan
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 ¼ cups canned pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat oven to 350 degrees. Line a 9 x 13 rectangular baking pan or dish with parchment paper or grease with cooking spray.
- Place the chocolate and the butter inside a heat-proof bowl. Fill a small saucepan halfway with water and bring it to a simmer over medium heat. Set a heatproof bowl over the saucepan melt the chocolate and butter while stirring occasionally until melted and smooth. Turn off the heat.
- In a large bowl, whisk together flour, baking powder, and salt; set aside.
- Using a hand mixer in a large bowl or stand mixer, mix the sugar, eggs, and vanilla, on medium speed until fluffy and combined, about 3 to 5 minutes.
- Slowly add the flour mixture to the wet ingredients and mix to combine, stopping periodically to scrape the sides of the bowl.
- Divide the batter between 2 medium bowls (about 2 cups per bowl). Add the chocolate mixture to one bowl and stir to combine.
- To the non-chocolate mixture, add the pumpkin, oil, cinnamon, and nutmeg and stir to combine.
- Pour the chocolate batter into the prepared pan and smooth the top with a rubber spatula. Next, pour the pumpkin batter over the chocolate in a semi-swirl way. With a small spatula gently swirl the two batters to create a marbled effect.
- Bake for 35 to 40 minutes or until set and a toothpick comes out clean when inserted in the center of the pan.
- Remove from the oven and allow the brownies to cool on a wire rack before cutting into 16 squares.
I made this recipe in a larger 9×13 pan in the photos. The brownies in a 9×9 pan are thicker (taller) and gooier. They will require an additional 10 minutes (+/-) of cooking time. All oven temperatures vary -including the positioning of the oven rack. I recommend you check for doneness around minute 30.
If you want to use a boxed brownie mix, you’ll only need canned pumpkin, the oil, cinnamon, and nutmeg for the pumpkin mixture.
Create your brownie batter by following the directions and ingredients marked in the box. Divide the batter in half, and mix one half with the pumpkin mixture. Then follow the swirl directions, beginning on step 8 and bake.
If using a boxed brownie mix, the pumpkin batter will have a dark orange/brown color, unlike the photos here. That is because by making the brownie batter from scratch, we saved half of the liquid batter without the chocolate.
That said, the brownies will still have a pumpkin-like flavor.
- Serving Size: 1 brownie
- Calories: 188
- Sugar: 15.6g
- Sodium: 26.9mg
- Fat: 8.6g
- Saturated Fat: 4.6g
- Carbohydrates: 25.6g
- Fiber: 1.3g
- Protein: 2.7g
- Cholesterol: 42.7mg
Keywords: pumpkin brownies, pumpkin brownie recipe, pumpkin spice brownies