Pumpkin Brownies are the perfect fall treat. Fudgey brownie batter combines with pumpkin spice flavor to give you the perfect delicious brownie.
Chocolate and pumpkin go together so well! Just look at my pumpkin chocolate chip cookies. We are bringing them together again in these delicious brownies.
My oldest is totally obsessed with this recipe. He loves their soft texture and the way they melt in your mouth. He raved about the perfect pumpkin flavor and the way the brownies are delicious and not overly sweet. He is spot on; I can’t stop eating them either!
How to Make Pumpkin Brownies
Combine Dry Ingredients
Whisk together the flour and table salt.
Combine Sugar and Butter
In a separate bowl, whisk together the sugar and melted butter. Then whisk in the eggs and vanilla.
Combine Wet Ingredients and Dry Ingredients
Whisk the butter mixture and the flour mixture together until just combined. Divide the batter into two bowls. (Pro tip! Use the bowls you just used for the flour and butter mixture.)
Make One Bowl Pumpkin and One Bowl Chocolate
To one bowl, whisk in the cocoa powder and the chocolate chips. The batter will be very thick. In the other bowl, stir in the pumpkin and spices.
Combine the Batters and Bake
Add dollops of the batter to the prepared pan, alternating between the chocolate mixture and the pumpkin mixture. Once you have used up all of the batter, use a butter knife to combine the batter. The two batters will have different consistencies but they will swirl together well.
Bake for 25 minutes or until a toothpick inserted in the middle of the pan comes out with just a few crumbs.
Storing Leftover Brownies
These homemade brownies can be kept covered or in an airtight container at room temperature for up to three days. They can also be frozen. Wrap each brownie in plastic wrap, then place the wrapped brownies in a freezer-safe bag. Store in the freezer for up to three months, grabbing out a brownie (or as many as you want to eat) and allowing to thaw before eating.
Tips and Tricks
- Allow the butter to cool. It should be melted, but give it a minute or two to cool before adding it to the batter so it doesn’t start cooking the eggs.
- Measure flour correctly. Follow all of my tips and tricks for measuring flour without a kitchen scale: How to Measure Flour.
- Use 100% pumpkin. You can find canned pumpkin puree at your grocery store or make your own pumpkin puree at home. Please don’t use pumpkin pie filling, as it is not the same.
Other Great Pumpkin Desserts
If you make this pumpkin brownie recipe or any of my other recipes, I’d love to hear what you think!
Pumpkin Brownie Recipe
Ingredients
- 2 cups all purpose flour (240 grams)
- 1/2 teaspoon table salt
- 2 cups granulated sugar (396 grams)
- 16 tablespoons unsalted butter melted and cooled (226 grams)
- 3 eggs
- 2 teaspoons vanilla extract
- 1/2 cup cocoa powder (42 grams)
- 1/2 cup chocolate chips (91 grams)
- 1/2 cup pumpkin puree (130 grams)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9 by 13 inch baking dish with parchment paper or spray with cooking spray. Set aside.
- In a bowl, whisk together the flour and the table salt. Set aside.2 cups all purpose flour, 1/2 teaspoon table salt
- In another bowl, whisk together the granulated sugar and the melted butter until fully combined. Then whisk in the eggs and vanilla extract.2 cups granulated sugar, 16 tablespoons unsalted butter, 3 eggs, 2 teaspoons vanilla extract
- Whisk the butter mixture and the flour mixture together until just combined. Divide the batter into 2 bowls. (Pro tip! Use the bowls you just used for the flour and butter mixture.)
- To one bowl, whisk in the cocoa powder and the chocolate chips. The batter will be very thick. To the other bowl, whisk in the pumpkin, cinnamon, nutmeg, and ginger.1/2 cup cocoa powder, 1/2 cup chocolate chips, 1/2 cup pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger
- Add dollops of the batter to the prepared baking dish, alternating between the chocolate and the pumpkin, adding a second layer if needed. Once you have used up all of the batter, use a butter knife to combine the batter. It will be a little challenging because the 2 batters have very different consistencies, but it is possible.
- Bake for 25 minutes or until a toothpick inserted in the middle of the pan comes out with just a few crumbs.
averie @ averie cooks says
They look delish! I just made pumpkin brownies over the weekend too. Thankfully they are way different than these haha! Your pumpkin layer looks PERFECT!!
Hahahaha!! Thank you Averie!
Pat Shorrock says
October 8,2018
I made these cookies a few days ago . Delicious the first day but tasted even better the next day! Took the them to Thanksgiving dinner at my son’s house and everyone loved them.
Just one comment on size of spoonful – 1 inch balls makes small cookies -made a lot more than 24 so I did some balls with larger amounts for the last tray and they came out bigger and looking awesome.
This is going to be one of my favorites all year long !
I have been trying your other recipes and they are all great! not a fail in any of them – Thanks so much for the great ideas too !
Thanks Pat!