This homemade recipe for pumpkin brownies is irresistibly rich and perfectly fudgy yet simple enough for any baker.
With fun swirls of pumpkin puree and chocolate chips, they bake into striking marbled layers that look as impressive as they taste.
It's another easy pumpkin dessert your whole family is going to love!
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Recipe at a Glance
Prep: 15 min | Cook/Bake: 35 min | Difficulty: Easy
What it is: Fudgy chocolate brownies swirled with spiced pumpkin batter for a rich fall dessert that’s both decadent and perfectly seasonal.
Why you’ll love it: Combines warm pumpkin spice with deep chocolate for a crowd-pleasing treat that’s simple enough for weeknights yet special enough for holiday gatherings.
How to make it: Whisk the brownie and pumpkin batters separately, swirl them together in a pan, and bake until the edges are set and the center is just slightly fudgy.
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Table of Contents
- Recipe at a Glance
- Tips for Baking the Best Brownies
- Recommended Kitchen Tools
- My Kitchen Tools Essentials
- Ingredients You'll Need
- Substitutions and Variations
- Step-by-Step Instructions
- Tips for Creating the Perfect Swirl
- Easy Tricks for Neat, Bakery-Style Brownie Squares
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Didn't find the answer you're looking for?
- Storage & Serving Tips
- More Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 📖 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.
Looking for more easy desserts for fall? Try my Pumpkin Bundt Cake, Apple Dumplings, and even my Pumpkin Cheesecake Pudding. Yum!
Recommended Kitchen Tools
For a full list of kitchen tools used in this recipe, be sure to check the recipe card below. You can also browse my Favorite Kitchen Tools by clicking the photo below.
Check out my list...
My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Ingredients You'll Need
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Chocolate Chips: Semi-sweet or dark chocolate chips give the richest flavor, but milk chocolate works if you prefer a sweeter brownie. Sprinkle a few extra chips on top before baking for even more chocolatey goodness.
Pumpkin Pie Spice: No pumpkin pie spice? Try my homemade pumpkin pie spice recipe.
Add-Ins: Stir in a handful of chopped walnuts or pecans for a bit of crunch and nutty depth.
Try making my Cast Iron Skillet Pumpkin Brownies Recipe that start out with a boxed mix for a delicious alternative.
Check out my other homemade brownie recipes for Homemade Chocolate Brownies and Pecan Pie Brownies Recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section includes step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
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.
Easy Tricks for Neat, Bakery-Style Brownie Squares
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.
Step 7: Bake at 350°F for 40-45 minutes. Remove from the oven and allow to cool before cutting into squares.
Insider Tips from My Kitchen to Yours
✔️ DO line your pan with parchment so you can lift the brownies out easily for clean, even slices.
❌ DO NOT overbake—pull them out when the center is just set so the brownies stay fudgy and moist.
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!
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Storage & Serving Tips
Refrigerate: Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
Freezer: Wrap individual squares tightly in plastic wrap, then place in a freezer-safe bag for up to 2 months.
Thaw and Reheat: Thaw overnight in the refrigerator or at room temperature for 1–2 hours. Warm briefly in the microwave if you like them slightly warm.
Serving Tips: Allow the brownies to cool completely before slicing so the edges stay neat. For the cleanest cuts, use a plastic knife to glide through the fudgy center without crumbs. Just before serving, add a dusting of powdered sugar or a light drizzle of chocolate glaze for an extra-special finish.
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.
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📖 Recipe Card
Pumpkin Brownies
Video
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
Method
- 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.
Nutrition
Notes
• Line the pan with parchment paper so the brownies lift out easily for clean, even slices.
• Use semi-sweet or dark chocolate chips for the richest flavor, or milk chocolate for a sweeter brownie.
• For fudgier brownies, bake on the lower end of the recommended time (40 minutes). For a more cake-like texture, bake for the full 45 minutes or until a toothpick comes out mostly clean. Storage & Make Ahead
• Store cooled brownies in an airtight container in the refrigerator for up to 5 days.
• Freeze individual squares by wrapping tightly in plastic wrap and placing in a freezer-safe bag for up to 2 months.
• Thaw overnight in the refrigerator or at room temperature for 1–2 hours before serving.
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!