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pumpkin brownies on a white plate
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5 from 2 votes

Pumpkin Brownies

These pumpkin brownies are the perfect fall treat - they're rich, chocolatey, and full of delicious pumpkin flavor.
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 20 Brownies
Calories: 185kcal
Author: Wendy

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 9x13 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.

Notes

The brownie batter cooks slightly faster than the pumpkin batter so be sure to test an area with pumpkin when checking for doneness. Use canned pumpkin puree and NOT pumpkin pie mix. I used all-purpose flour. For best results, the flour should be spooned and leveled.

Nutrition

Serving: 1Brownie | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 33mg | Sodium: 185mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 1478IU | Vitamin C: 0.4mg | Calcium: 11mg | Iron: 1mg