Pumpkin Brownies

Rich, fudgy chocolate meets cozy pumpkin spice in these insanely delicious pumpkin brownies. They’re everything you love about classic brownies, but with a seasonal twist that makes them absolutely irresistible. Whether you’re baking for a fall party, a Thanksgiving treat, or just need something indulgent with your cup of coffee, these brownies deliver big time.

Imagine biting into a moist, chocolatey square with a swirl of creamy pumpkin filling that’s spiced just right — it’s the best of both worlds. The deep cocoa flavor pairs surprisingly well with the earthy sweetness of pumpkin, and the texture? Perfectly dense and chewy with just a hint of softness from the pumpkin layer. It’s one of those unexpected combos that just works, and once you try it, you’ll wonder why you didn’t make them sooner.

What I love most is how easy these are to whip up. You’re basically making a simple brownie batter and a pumpkin cheesecake-style swirl — then layering them together for that gorgeous marbled look. No fancy equipment, no complicated steps. Just pure fall magic baked right into a pan.

Plus, they’re such a crowd-pleaser! Kids love them, adults ask for the recipe, and they store well, so you can make them ahead for busy weeks or gatherings. Trust me, if you’re craving something chocolatey and seasonal, these pumpkin brownies are the answer.

Why You’ll Love It

• Perfect Flavor Combo: The rich, fudgy chocolate brownie base balances beautifully with the spiced pumpkin swirl — a sweet, slightly earthy twist that feels like fall in every bite.
• Easy to Make: You don’t need any special tools or baking skills. Just two simple batters layered and swirled together in one pan.
• Gorgeous Swirls: The marbled pumpkin and chocolate layers create a beautiful, bakery-style look that makes them perfect for serving at parties or holiday gatherings.
• Moist & Fudgy Texture: These brownies are soft, dense, and satisfyingly chewy — with just enough creaminess from the pumpkin to keep things interesting.
• Fall Baking Favorite: Pumpkin brownies are a refreshing change from the usual pies and cookies — unique, cozy, and guaranteed to stand out on any dessert table.

Ingredient List

For the Brownie Batter:

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened cocoa powder
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder

For the Pumpkin Swirl:

• 1/2 cup canned pumpkin puree
• 1 large egg yolk
• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground cloves

Ingredient Notes

• Unsalted butter – Using unsalted lets you control the salt level better. If you only have salted butter, reduce added salt just a bit.
• Canned pumpkin puree – Make sure it’s pure pumpkin, not pumpkin pie filling (which has added sugar and spices).
• Cocoa powder – Use a good quality unsweetened cocoa powder for a deep, rich chocolate flavor.
• Egg yolk in the pumpkin layer – This helps the swirl set and stay creamy without becoming too firm.
• Pumpkin spices – Feel free to use pumpkin pie spice in place of cinnamon, nutmeg, and cloves if that’s what you have.

Kitchen Equipment Needed

• Mixing Bowls – You’ll need two: one for the brownie batter and one for the pumpkin swirl. I love using glass bowls so I can easily see if everything’s fully mixed.
• Whisk & Spatula – The whisk is perfect for smoothing out the batter, and a spatula helps you fold and swirl without overmixing.
• 8×8-inch Baking Pan – This size gives you perfectly thick brownies. I like using a metal pan for even heat distribution.
• Parchment Paper – Makes it super easy to lift the brownies out for clean slicing (and less cleanup!).
• Toothpick or Skewer – For swirling the pumpkin into the brownie batter — gives you that signature marbled look.

Instructions

Step 1: Preheat & Prep Your Pan

• Preheat your oven to 350°F (175°C).
• Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides — this makes it easier to lift the brownies out later.
• Lightly grease the paper with a bit of butter or non-stick spray.

Pro Tip: If you don’t have parchment, grease the pan generously and dust it with cocoa powder to prevent sticking without leaving a floury residue.

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Step 2: Make the Brownie Batter

• In a medium bowl, whisk together the melted butter and sugar until the mixture looks glossy and slightly thickened — about 1 minute.
• Add in the eggs and vanilla extract, whisking until fully combined.
• Sift in the cocoa powder, flour, salt, and baking powder.
• Gently fold the dry ingredients into the wet using a spatula. Mix just until no streaks remain.

Pro Tip: Don’t overmix the batter — that can make your brownies cakey instead of fudgy.

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Step 3: Make the Pumpkin Swirl

• In a separate bowl, combine the pumpkin puree, egg yolk, sugar, cinnamon, nutmeg, and cloves.
• Whisk until smooth and creamy, making sure the spices are fully blended in.

Pro Tip: Taste a tiny bit of the pumpkin mixture — it should be warm, spiced, and lightly sweet. Adjust the spices if needed to suit your taste!

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Step 4: Assemble in the Pan

• Pour about 2/3 of the brownie batter into your prepared pan and spread it evenly with a spatula.
• Drop spoonfuls of the pumpkin mixture over the brownie layer — spacing them out across the top.
• Spoon the remaining brownie batter in between and around the pumpkin dollops.
• Use a toothpick or skewer to gently swirl the two batters together, creating a marbled effect. Don’t overdo it — a few swirls go a long way!

Pro Tip: Swirl just on the surface and lightly through the top layer — digging too deep can muddle the layers instead of giving you those pretty streaks.

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Step 5: Bake to Perfection

• Place the pan in the preheated oven and bake for 35–40 minutes.
• Check doneness by inserting a toothpick in the center — a few moist crumbs are perfect, but no wet batter.
• Remove from the oven and let cool in the pan for at least 15–20 minutes.

Pro Tip: For clean slices, cool completely and refrigerate for 30 minutes before cutting — the swirl sets firmer and you’ll get sharp edges.

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Step 6: Slice & Serve

• Lift the cooled brownies out using the parchment overhang.
• Slice into squares with a sharp knife — wiping the blade between cuts for the cleanest presentation.
• Enjoy as-is or top with a dusting of powdered sugar or a scoop of vanilla ice cream for extra indulgence.

Tips and Tricks for Success

• Use room temperature eggs – They mix more smoothly into the batter and help with even baking.
• Melt the butter fully, but don’t let it boil – Warm, melted butter blends better with the sugar for that shiny brownie top.
• Don’t over-swirl – A few gentle swirls give that pretty marbled look without blending the layers too much.
• Chill before slicing – If you want super clean, bakery-style cuts, refrigerate the brownies for about 30 minutes after cooling.
• Store them right – Keep brownies in an airtight container at room temp for 2–3 days, or refrigerate for up to a week (they stay moist!).

Ingredient Substitutions and Variations

• Pumpkin pie spice – Replace the cinnamon, nutmeg, and cloves with 1 teaspoon of pumpkin pie spice for convenience.
• Gluten-free – Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-free – Swap the butter for a dairy-free alternative like melted coconut oil or vegan butter.
• Add-ins – Stir mini chocolate chips or chopped walnuts into the brownie batter for extra texture and flavor.
• Make it cheesecake-style – Add 2 oz of cream cheese to the pumpkin layer for a richer, tangier swirl.

Serving Suggestions

• With a scoop of vanilla ice cream – The contrast of warm, fudgy brownie and cold, creamy ice cream is next-level good.
• Drizzled with chocolate or caramel sauce – A little drizzle takes these from a casual treat to a dinner party-worthy dessert.
• As a cozy afternoon snack – I love enjoying a square with a cup of hot coffee or chai tea for a mid-day pick-me-up.
• Topped with whipped cream and a sprinkle of cinnamon – A light, fluffy topping adds just the right amount of extra sweetness.
• On a fall dessert board – Slice them into smaller squares and serve alongside mini apple pies, caramel popcorn, and chocolate bark for a festive platter.

Storage and Reheating Instructions

• Room Temperature – Store in an airtight container for up to 3 days; keep them in a cool, dry spot to maintain freshness.
• Refrigerator – For longer storage, place brownies in a sealed container in the fridge for up to 1 week.
• Freezer – Wrap each brownie in plastic wrap and store in a freezer-safe bag or container for up to 2 months.
• To Reheat – Warm individual squares in the microwave for 10–15 seconds to restore that soft, fudgy texture.
• Best Served – These are amazing cold or warm, but if you’re adding toppings like ice cream or sauce, reheating makes them extra indulgent!

Frequently Asked Questions

Can I use fresh pumpkin instead of canned?

Yes, absolutely! Just make sure it’s pureed very smooth and well-drained. Homemade pumpkin tends to have more moisture, so blot it a bit with paper towels if it’s too watery.

Can I double the recipe?

You sure can! Double all the ingredients and use a 9×13-inch pan. Bake time will increase slightly — start checking around the 40-minute mark.

How do I know when they’re done baking?

Look for the edges to be set and a toothpick inserted in the center to come out with a few moist crumbs (not raw batter). The top might crack slightly — that’s a good sign!

Can I skip the pumpkin swirl?

If you’re just here for the brownies, go for it! You’ll end up with a rich, classic chocolate brownie. But honestly, the pumpkin swirl makes these extra special.

Do they taste very pumpkin-y?

Not overpoweringly. The flavor is subtle and cozy, with just enough spice to complement the chocolate without taking over. Even non-pumpkin fans usually love them!

Can I use boxed brownie mix instead?

Totally! If you’re short on time, use your favorite boxed mix for the brownie base and just make the pumpkin swirl from scratch. It still turns out delicious.

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Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me @tasiahub_ or use the hashtag #tasiahub. I’d love to see your creations!