Pumpkin Brownies: A Fudgy, Fall-Inspired Treat You’ll Want Year-Round

Craving something rich, chocolaty, and infused with the cozy essence of fall? Look no further than these decadent Pumpkin Brownies. The blend of deep dark chocolate and creamy pumpkin spice creates a dessert so irresistible, it may just become your new favorite autumn indulgence.

Whether you’re hosting a Halloween bash, prepping for Thanksgiving dessert tables, or just baking up a fall treat on a chilly afternoon, this recipe brings together two classic flavors—fudgy brownies and warm spiced pumpkin—for the ultimate seasonal mash-up.

Perfect for novice bakers and experienced sweet-makers alike, these brownies are easy to make, endlessly adaptable, and disappear in minutes.

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Why These Fudgy Pumpkin Brownies Are a Must-Bake This Season

Brownies already hold a top-tier spot in dessert halls of fame. Now imagine adding earthy pumpkin puree, cinnamon, and nutmeg into the mix. The result is richer, more flavorful, and ultra-moist brownies with subtle spice and deep chocolate depth.

Not only are these brownies simple to make, but they also work for almost any occasion—from weeknight treats to festive gatherings. They’re a perfect alternative to classic pumpkin pie, and they even travel well, making them ideal for potlucks or gifting.

Looking for another fun pumpkin idea? Try our Pumpkin Oatmeal Cream Pies for soft, chewy sandwich cookies filled with spiced goodness.

Ingredients for Dark Chocolate Pumpkin Brownies

Here’s what you’ll need to create these fudgy delights:

For the brownie batter:

• 1/2 cup (115g) unsalted butter, melted
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) light brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup (40g) unsweetened cocoa powder
• 1/2 cup (65g) all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup (90g) dark chocolate chips or chunks

For the pumpkin swirl:

• 3/4 cup (180g) pumpkin puree (not pumpkin pie filling)
• 1/4 cup (50g) granulated sugar
• 1 egg yolk
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• Optional: pinch of ground ginger

You can also experiment by folding in crushed walnuts or topping them with Pumpkin Cheesecake Cookies crumbles for extra texture and sweetness.

How to Make Pumpkin Brownies Step-by-Step

Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper, leaving a slight overhang on the sides for easy lifting.

In a mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Stir in eggs and vanilla extract, then mix until smooth and glossy.

Sift in cocoa powder, flour, and salt. Gently fold until just combined—don’t overmix. Stir in the chocolate chips.

In a separate bowl, whisk together pumpkin puree, sugar, egg yolk, and spices until creamy.

Spread about 2/3 of the brownie batter into the prepared pan. Pour the pumpkin mixture evenly on top. Drop spoonfuls of the remaining brownie batter over the pumpkin layer. Use a butter knife or skewer to swirl the two batters gently for a marbled effect.

Bake for 35–40 minutes or until the center is just set and a toothpick comes out with a few moist crumbs. Cool completely before slicing.

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Pumpkin Swirl Brownies: How to Get That Gorgeous Marbled Look

Swirls aren’t just pretty—they’re part of the flavor experience. For Instagram-worthy marbling:

• Use a spoon to drop alternating dollops of brownie and pumpkin batters.
• Drag a skewer or knife through in figure-eight motions.
• Avoid over-swirling to preserve the distinct flavor layers.

Need more ideas for festive swirls? Consider a cream cheese swirl made with softened cream cheese, sugar, and egg yolk—just like in our Pumpkin Magic Custard Cake.

Healthy Pumpkin Brownies: Easy Swaps and Low-Sugar Tips

Want to lighten things up without sacrificing flavor? Try these tweaks:

• Sugar alternatives: Use coconut sugar or monk fruit sweetener.
• Flour: Sub with oat flour or almond flour for a gluten-free version.
• Butter replacement: Use mashed banana, applesauce, or coconut oil.
• Dairy-free: Swap butter for plant-based margarine or vegan butter.

Pumpkin naturally adds moisture, which means these brownies can handle ingredient substitutions better than most baked goods.

For more better-for-you ideas, check out our Protein-Packed Breakfast Hash Browns or Pumpkin Cottage Cheese Pancakes!

Pumpkin Cheesecake Brownies: A Decadent Twist

If you’re feeling adventurous, add a cheesecake swirl. Combine:

• 4 oz cream cheese, softened
• 2 tbsp sugar
• 1 egg yolk
• 1/2 tsp vanilla extract

Layer this mixture with the pumpkin and brownie batters before swirling and baking. It’s a rich, festive twist ideal for entertaining or impressing at dessert hour.

Serve alongside a warm drink and a side of Pumpkin Fluff Dip for an autumn-themed dessert table.

Common Mistakes to Avoid When Making Pumpkin Brownies

• Overbaking: The center should be slightly underdone—residual heat will finish cooking.
• Overmixing: This leads to tough, cake-like brownies. Fold gently.
• Using pumpkin pie mix: Always use pure pumpkin puree.
• Skimping on chocolate: Use quality dark chocolate for maximum flavor.
• Slicing too early: Let brownies cool fully before cutting for clean edges.

Need a quick-fix dessert? Our Pumpkin Dump Cake comes together with minimal effort and is a guaranteed crowd-pleaser.

How to Store, Freeze, and Reheat Your Brownies

Storing: Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.

Freezing: Freeze individual slices wrapped in parchment and foil for up to 2 months. Thaw overnight in the fridge or warm in the microwave for 15–20 seconds.

Reheating: Warm gently in the microwave for that fresh-from-the-oven texture. Serve with a scoop of vanilla yogurt or whipped cream for a delicious twist.

Pumpkin Dessert Pairings and Serving Suggestions

These brownies are lovely on their own, but you can take things up a notch with:

• A drizzle of chocolate ganache
• Whipped cream and cinnamon
• A scoop of vanilla or pumpkin ice cream
• Crushed nuts or toffee bits on top

Create a Halloween-themed dessert board with these brownies, Pumpkin Cheesecake Cookies, and Ghost Fruit Skewers for a festive display.

Kitchen Tools You’ll Need for This Recipe

• Mixing bowls (2–3)
• Whisk and spatula
• 8×8 or 9×9 baking pan
• Parchment paper
• Skewer or butter knife for swirling
• Measuring cups and spoons

Tip: Use metal pans for more even baking and crisper edges. If you’re baking often this season, invest in a non-stick square pan for easy cleanup.

Variations: 4-Ingredient Pumpkin Nutella Brownies and More

Need dessert fast? Try this ultra-simple version:

4-Ingredient Pumpkin Nutella Brownies

• 1 cup pumpkin puree
• 1 cup Nutella
• 2 eggs
• 1/2 cup flour

Mix, pour into a lined 8×8 pan, and bake at 350°F for 25–30 minutes.

Other fast variations:

• Use boxed brownie mix + pumpkin + eggs for semi-homemade style.
• Add chopped pecans, cranberries, or mini marshmallows for texture.
• Make mug brownies for single servings.

Pair these with a Peach Smoothie for a refreshing contrast!

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FAQs About Pumpkin Brownies

Can I use canned pumpkin pie mix?
No. It contains sweeteners and spices that can throw off the balance of your recipe. Always use pure pumpkin puree.

Can I double the recipe?
Yes! Use a 9×13-inch pan and increase the baking time by 5–10 minutes.

How do I know when they’re done?
The edges should be set, and a toothpick inserted into the center should come out with a few moist crumbs.

Can I freeze these brownies?
Absolutely. Wrap well and store in the freezer for up to 2 months.

Can I add frosting?
Sure! Cream cheese frosting or a simple chocolate glaze works beautifully.

More Fudgy Brownie Recipes & Pumpkin Desserts to Try

If you’re in love with fall flavors, don’t stop here. Try these next:

• Pumpkin Cheesecake Pie
• Pumpkin Magic Custard Cake
• Pumpkin Fluff Dip
• Pumpkin Sheet Cake

These desserts also make excellent additions to your fall baking rotation or Thanksgiving dessert table.

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