Craving a taste of fall? These Pumpkin Brownies are the answer!
They're incredibly rich and fudgy and the best part? This recipe is surprisingly easy to make.
With just a few simple steps, you'll have a batch of these irresistible treats ready to enjoy. Perfect for sharing or indulging on a cozy autumn evening.
For more delicious and easy pumpkin desserts that capture the flavors of fall, be sure to check out our collection of cozy recipes!
If you're looking for the perfect fall dessert, these homemade brownies are sure to hit the spot!
This brownie recipe is made with chocolate chips, canned pumpkin puree, pumpkin pie spice, and pantry staples that create beautiful swirls that look impressive when baked.
Whether you're serving them for a Halloween party, Thanksgiving, or just a cozy fall evening at home, these brownies are guaranteed to please.
Looking for more easy desserts for fall? Try my Pumpkin Bundt Cake, Apple Dumplings, and even my Pumpkin Cheesecake Pudding. Yum!
Table of Contents
- Tips for Baking the Best Brownies
- 🛒Helpful Kitchen Tools
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Tips for Creating the Perfect Swirl
- Quick Tip
- Baking Instructions
- Before you Begin!
- Recipe FAQ's
- What to Serve with Chocolate Swirl Pumpkin Brownies
- Storage and Reheating Instructions
- Top Recipe Tip
- More Recipes You'll Love!
- 📖 Recipe Card
- 💬 Comments
Tips for Baking the Best Brownies
- Make sure to use plain pumpkin puree, not pumpkin pie filling, as the latter contains added sugar and spices that can alter the taste and texture of the brownies.
- For beautiful swirls, use a butter knife to gently drag through the batter in an S-shape. Don't over swirl, or the flavors might mix too much, losing the visual contrast.
- This recipe is designed for a 9x9 inch baking dish. If using a different size, adjust the baking time accordingly. A larger pan will produce thinner brownies, requiring less time, while a smaller one will make thicker brownies that need more time.
🛒Helpful Kitchen Tools
Beasea Brownie Pan with Dividers, 2 Set All Edges Square Cupcake Brownie Pans 12 Mini Cavity Non Stick Baking Carbon Steel Bread Mold Small Edge 3x4 Individual Cutter Sheet Tray for Cake Cookie Oven
HONGBAKE 8x8 Cake Baking Pan Set, Nonstick Square Brownie Pans with Wider Grips, 2 Pieces, Heavy Duty, GreyLibby's Pie & Pastry Filling, Pumpkin, 29 OzBadia Pumpkin Pie Spice 2 oz
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Substitutions and Variations
Semi-sweet or dark chocolate chips work best for this recipe, but you can also use milk chocolate for a sweeter flavor. Reserve extra chips for sprinkling on top for added texture and chocolatey goodness!
You can make your own pumpkin pie spice if you don't have any on hand.
Feel free to mix in chopped nuts like walnuts or pecans.
Step-by-Step Instructions
Step 1: Heat the chocolate chips and butter over low heat. Stir until they're both melted and smooth.
Step 2: Combine the sugar and eggs together. Then stir in the flour, baking powder, and salt.
Step 3: Divide the batter equally into 2 bowls. Add the chocolate mixture to one and the pumpkin puree, oil, and spices to the other.
Step 4: Mix until well combined.
Tips for Creating the Perfect Swirl
Step 5: Take turns adding dollops of each batter to a prepared baking pan. You can spray the pan with non-stick baking spray or use parchment paper.
Step 6: Use a butter knife to swirl the pumpkin and chocolate batters together. Sprinkle with the additional chocolate chips.
Quick Tip
Want perfect brownie squares? Line your baking pan with parchment paper! This trick makes it easy to lift out the brownies and ensures clean, beautiful cuts for serving.
Want picture-perfect brownie slices? Grab a plastic knife! It's the secret to cutting through those fudgy treats without a crumbly mess.
Baking Instructions
Step 7: Bake at 350°F for 40-45 minutes. Remove from the oven and allow to cool before cutting into squares.
Before you Begin!
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Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
The brownies are done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. If it comes out clean, they might be overbaked.
Yes, you can easily double the recipe. Just use a larger baking dish (like a 9x13 inch pan) and adjust the baking time as needed. Check for doneness with a toothpick as you go!
What to Serve with Chocolate Swirl Pumpkin Brownies
These brownies pair wonderfully with whipped cream, a scoop of vanilla ice cream, or a drizzle of caramel sauce for an extra indulgent treat.
Check out my other recipe for Homemade Chocolate Brownies.
Storage and Reheating Instructions
Refrigerate: Store leftover brownies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezer: Wrap individual brownies in plastic wrap and place in an airtight container or freezer bag. Freeze for up to 3 months.
Thaw and Reheat: Take how many brownies you need from the freezer bag and leave wrapped in plastic wrap to thaw either over night in the refrigerator or on the counter for 1-2 hours. You can enjoy as is or pop it in the microwave for about 15 seconds to enjoy warm.
Top Recipe Tip
For fudgier brownies, bake on the lower end of the recommended time (40 minutes). If you prefer a more cake like texture, bake for the full 45 minutes or until a toothpick comes out mostly clean.
More Recipes You'll Love!
- Check out my other recipe for Chocolate Peanut Butter Brownies.
- Or you might enjoy this recipe for Pumpkin Cheesecake Bars.
📖 Recipe Card
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Pumpkin Brownies
Ingredients
- ¾ cup semi sweet or dark chocolate chips
- ½ cup unsalted butter
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cup sugar
- 4 eggs
- 1 ¼ cup pumpkin puree (not pumpkin pie filling)
- ½ cup oil
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup chocolate chips, to decorate
Instructions
- Preheat the oven to 350°F. Line and spray a 9x9 baking dish, set aside.
- In a small saucepan, combine the chocolate chips and butter. Heat over low heat and stir occasionally until completely melted and smooth. Set aside and allow to cool slightly.
- In the bowl of a stand mixer, combine the sugar and eggs and mix until combined.
- Add in the flour, baking powder and salt. Stir just until combined.
- Divide the batter equally between two bowls. Set aside.
- In another bowl, combine the pumpkin, oil, cinnamon and pumpkin pie spice. Whisk to combine.
- Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other bowl of batter. Stir each very well.
- Take turns adding the chocolate batter and the pumpkin batter to the prepared pan. Once all the batter has been dolloped, use a knife to swirl the mixture together for a more aesthetic look. Sprinkle with the additional chocolate chips.
- Bake in the preheated oven for 40-45 minutes.
- Remove from the oven and allow to cool.
Julie Briones says
Oh my goodness, Lois! I can't even get over how delicious these pumpkin brownies look! I'm delighted to be featuring your post at Tuesday Turn About this week!