These pumpkin brownies are one of my favorite brownie recipes for fall. A thick and fudge-like style brownie that is swirled with pumpkin spice in each bite. The ultimate dessert for fall that will win over a crowd with one bite.
Fall is approaching fast and if you love pumpkin spice, you have to try these brownies. They are so delicious and easy to make. Best of all you can make them in advance to take to a potluck event, holiday party, and more.
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❤️ Why You’ll Love This Recipe
- These fudgy pumpkin brownies are made from scratch helping you keep your food costs low.
- Rich chocolate brownies that only calls for simple ingredients that are easy to find at your local grocery store.
- Swirls of pumpkin in each bite making them the ultimate fall dessert recipe.
- Freezer Friendly – They will quickly become your favorite dessert, so you will always want to keep some of these easy brownies on hand.
🛒Ingredients
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Brownie Batter
- flour – Make sure to scoop the flour into the measuring cup and then level it off.
- salt – The salt will enhance the chocolate and pumpkin flavor in this brownie recipe.
- baking soda – The baking soda is going to help the brownies rise and become fluffy in texture.
- cocoa powder – Unsweetened cocoa powder is what you will need. You can also swap and use dark cocoa powder if you want a richer brownie.
- sugar – The sugar of course is the sweetener of this recipe.
- eggs, room temperature – I find that having the eggs room temperature will help keep the right texture to the brownie.
- canola oil – You can also swap with vegetable oil if you would like.
- vanilla extract – This is a great way to enhance all the flavors in the brownies.
Pumpkin Batter
- flour
- salt
- baking soda
- pumpkin pie spice – You can use homemade pumpkin spice or buy it. Full of rich and warm spices.
- sugar
- eggs, room temperature
- pumpkin purée – Pumpkin puree is just cooked pumpkin that is pureed. Don’t confuse this for pumpkin pie filling. They are not the same.
See the recipe card below for quantities.
🔪 How to Make Pumpkin Brownies
Step 1: Prepare the baking pan
Preheat the oven to 350 degrees. Prepare a 9×13 baking pan with nonstick cooking spray. Line with parchment paper and spray the parchment paper with nonstick cooking spray.
Step 3: Mix together the dry ingredients for the brownie batter
To prepare the brownie batter: In a large bowl, whisk together the flour, baking soda, salt, sugar, and cocoa powder. Set aside.
Step 4: Whisk together the wet ingredients for the brownies
In a small bowl, whisk together the eggs, oil, and vanilla extract until completely blended. Add the mixture to the dry ingredients just until combined, creating the brownie batter. Set aside.
Step 5: Stir together the dry ingredients for the pumpkin swirl
To prepare the pumpkin batter: In a large bowl, whisk together the flour, baking soda, salt, and sugar. Set aside.
Step 6: Mix together eggs and pumpkin
In a small bowl, whisk together the eggs and pumpkin purée until completely blended. Add the mixture to the dry ingredients just until combined, creating the pumpkin batter.
Step 7: Add the brownie batter to the prepared ban
Spread half of the brownie batter in the bottom of the prepared baking pan. Carefully drop half of the pumpkin batter over the layer of brownie batter and spread evenly.
Step 8: Swirl the batter
Over the layer of pumpkin batter, drop the remaining brownie batter in spoonfuls. Then, drop the remaining pumpkin batter in spoonfuls. Use a butter knife to swirl the two batters together.
Step 9: Bake the brownies
Bake the brownies for 25 to 30 minutes or until a toothpick inserted into the center returns clean.
Step 10: Cool and cut the brownies
Allow the brownies to cool completely in the pan before lifting the brownies using the parchment paper. Cut into squares or bars and serve.
Hint: Lining your baking pan with parchment paper is a simple way to make removal these brownies. But, if you are out of parchment paper, you can use spray the baking pan with nonstick cooking spray instead.
🥄 Equipment
- 9×13 baking pan
- measuring cups and spoons
- parchment paper
- large bowl
- whisk
- small bowls
- large mixing bowl
🥫 Storage
You can store these brownies at room temperature in an airtight container. These brownies will last up to 3-5 days. You can also refrigerate the brownies if you would like. Either method works.
Then in terms of freezing, you can freeze the cooked brownies for 2-3 months. Then thaw on the counter for about an hour and allow them to soften and serve.
💭 Tips
- Make sure to not overmix the batter, as this can create a dense brownie. Use a knife or toothpick to swirl the pumpkin into the brownies.
- Don’t mix too much or the flavors will blend together.
- I used canned pumpkin for this recipe. However, you can use fresh pumpkin puree if you have some on hand.
- If you want to skip the eggs, you can use flax eggs instead.
- Try to the bottom layer of brownies spread out into an even layer so that the pumpkin mixture swirls well.
- It’s important that you do not use your measuring cup to scoop the flour for these homemade brownies. You want to spoon the flour into your measuring cup so that you get an accurate measurement. Or you can weigh the flour with a kitchen scale instead.
- Make these brownies extra rich by adding some dark chocolate or semi-sweet chocolate chips, or take the pumpkin chocolate brownies up a notch by topping them with cream cheese frosting.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions about this pumpkin season recipe.
You can use a fudge brownie mix instead of making homemade if you want. I love the homemade brownie but you are more than welcome to swap it out with the box mix. Then just make up the pumpkin brownie to swirl in.
The brownies are ready when you see the edges pulling away from the side of the pan. Also, you can take a toothpick and stick it in the center of the brownies and it comes out clean of wet batter.
Fudge brownies are a lot softer and thick, whereas cake brownies have more of a sponge-like texture. Both are delicious it is just whichever preference you prefer.
🍽 More Pumpkin Recipes
Do you enjoy easy recipes, then next time try these delicious recipes:
🧾Pumpkin Brownies Recipe
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Pumpkin Brownies
Ingredients
Brownie Batter
- ¾ cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup cocoa powder
- 1 cup sugar
- 2 eggs room temperature
- ½ cup canola oil
- 1 teaspoon vanilla extract
Pumpkin Batter
- 1 cup flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon pumpkin pie spice
- 1 cup sugar
- 2 eggs room temperature
- ¾ cup pumpkin purée
Instructions
- Preheat the oven to 350 degrees. Prepare a 9×13 baking pan with nonstick cooking spray. Line with parchment paper and spray the parchment paper with nonstick cooking spray.
- To prepare the brownie batter: In a large bowl, whisk together the flour, baking soda, salt, sugar, and cocoa powder. Set aside.
- In a small bowl, whisk together the eggs, oil, and vanilla extract until completely blended. Add the mixture to the dry ingredients just until combined, creating the brownie batter. Set aside.
- To prepare the pumpkin batter: In a large bowl, whisk together the flour, baking soda, salt, and sugar. Set aside.
- In a small bowl, whisk together the eggs and pumpkin purée until completely blended. Add the mixture to the dry ingredients just until combined, creating the pumpkin batter.
- Spread half of the brownie batter in the bottom of the prepared baking pan. Carefully drop half of the pumpkin batter over the layer of brownie batter and spread evenly.
- Over the layer of pumpkin batter, drop the remaining brownie batter in spoonfuls. Then, drop the remaining pumpkin batter in spoonfuls. Use a butter knife to swirl the two batters together.
- Bake the brownies for 25 to 30 minutes or until a toothpick inserted into the center returns clean.
- Allow the brownies to cool completely in the pan before lifting the brownies using the parchment paper. Cut into squares or bars and serve.