Pumpkin Brownies – Fudgy, Spiced, and Perfect for Fall
If you love the rich, chocolatey taste of brownies and the cozy warmth of pumpkin spice, these Pumpkin Brownies bring the best of both worlds together. They’re rich and fudgy with swirls of creamy pumpkin batter running through decadent chocolate — the perfect balance of indulgent and seasonal.
This dessert is a fall favorite for a reason. It’s easy to make, smells amazing while baking, and looks beautiful with its marbled layers. Whether you serve them warm with a scoop of ice cream or pack them for a fall gathering, these brownies are guaranteed to impress.
The combination of cocoa, pumpkin puree, and warm spices creates a dessert that’s comforting yet irresistible — like classic brownies dressed up for autumn.
Why You’ll Love These Pumpkin Brownies
1. Fudgy texture with a pumpkin twist
Rich chocolate meets soft pumpkin spice for the perfect balance of flavor and texture.
2. Easy one-bowl recipe
Simple ingredients and minimal cleanup — ideal for quick baking sessions.
3. Gorgeous swirl design
The marbled look makes them bakery-beautiful without any special tools.
4. Perfect fall dessert
Pumpkin puree and cinnamon make them warm, cozy, and seasonal.
5. Freezer-friendly
They keep beautifully for weeks, so you can enjoy them anytime.
6. Customizable
Add chocolate chips, nuts, or caramel drizzle for an extra layer of flavor.
What You’ll Need
You only need a few pantry staples to create these rich, marbled pumpkin brownies.
For the Brownie Batter:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 1/3 cup (70g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (65g) all-purpose flour (or gluten-free blend if preferred)
- 1/2 cup (45g) unsweetened cocoa powder
- 1/4 teaspoon salt
For the Pumpkin Swirl Batter:
- 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
- 1/4 cup (50g) brown sugar
- 1 large egg yolk
- 2 tablespoons all-purpose flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/8 teaspoon cloves (optional)
Optional Mix-Ins:
- 1/2 cup chocolate chips or chopped chocolate
- 1/4 cup chopped pecans or walnuts
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C).
Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the paper.
Step 2: Make the Brownie Batter
In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs and vanilla extract, whisking until fully combined.
Sift in the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until just combined — do not overmix.
The batter should be thick, smooth, and chocolatey.
Set aside 1/2 cup of brownie batter to use for the swirl later.
Step 3: Make the Pumpkin Swirl Batter
In a separate bowl, whisk together the pumpkin puree, brown sugar, egg yolk, flour, and spices (cinnamon, nutmeg, ginger, and cloves).
Mix until smooth and evenly blended. This will be your spiced pumpkin layer.
Step 4: Layer and Swirl
Pour most of the brownie batter into the prepared pan and spread it evenly.
Spoon the pumpkin batter over the top in several dollops, then add small dollops of the reserved brownie batter in between.
Using a knife or skewer, gently swirl the batters together to create a marbled effect. Don’t over-swirl — a few graceful figure-eight motions are enough to create beautiful patterns.
Step 5: Bake the Brownies
Bake in the preheated oven for 35–40 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
Keep in mind that pumpkin adds moisture, so the texture will stay fudgy rather than cakey.
Step 6: Cool and Slice
Allow the brownies to cool completely in the pan on a wire rack. This helps them firm up and makes slicing cleaner.
Once cooled, lift them out using the parchment overhang and cut into squares.
For neat slices, chill the brownies for 30 minutes before cutting.
Tips for Perfect Pumpkin Brownies
- Use pure pumpkin puree.
Avoid pumpkin pie filling — it contains added sugar and spices that throw off the flavor and texture. - Don’t overbake.
Brownies continue to cook as they cool. Slightly underbaked is better for a fudgy texture. - Let them cool fully.
Warm brownies can crumble when sliced; cooling ensures clean, dense squares. - Enhance with mix-ins.
Add chocolate chips or nuts for texture, or swirl in caramel for a rich twist. - Use room temperature ingredients.
This helps everything blend smoothly for even baking.
Flavor Variations
Once you’ve mastered the base recipe, try these creative twists:
Chocolate Chip Pumpkin Brownies:
Fold chocolate chips into both batters for extra gooey bites.
Cream Cheese Pumpkin Brownies:
Add 2 ounces of softened cream cheese to the pumpkin mixture for a tangy, creamy swirl.
Nutty Pumpkin Brownies:
Add chopped pecans or walnuts for crunch and a hint of earthiness.
Caramel Pumpkin Brownies:
Drizzle caramel over the top before baking and lightly swirl for a sweet surprise.
Gluten-Free Pumpkin Brownies:
Use a 1:1 gluten-free flour blend — the results are just as rich and fudgy.
Serving Suggestions
Pumpkin brownies are perfect served on their own, but you can elevate them even more:
- With a scoop of vanilla ice cream for a warm-and-cold dessert contrast.
- Drizzled with caramel or chocolate sauce for extra indulgence.
- Topped with whipped cream and a sprinkle of cinnamon.
- Paired with coffee or hot chocolate for a cozy afternoon treat.
They also make a great Thanksgiving or Halloween dessert, especially when cut into smaller bites for party platters.
How to Store and Reheat
At Room Temperature:
Store cooled brownies in an airtight container for up to 3 days. Keep them in a cool, dry place away from sunlight.
Refrigerator:
They’ll stay fresh for up to 5 days when stored covered in the fridge.
Freezer:
Wrap individual brownies in plastic wrap, then place in a freezer-safe bag or container.
Freeze for up to 2 months.
To serve, thaw overnight in the refrigerator or microwave for 15–20 seconds until soft and warm.
Make-Ahead Option
These brownies are perfect for make-ahead baking. You can prepare them a day in advance — in fact, the flavors deepen and become richer after resting overnight.
You can also mix both batters ahead of time, refrigerate separately for up to 24 hours, and bake when ready.
Troubleshooting
Brownies too dry:
They were overbaked. Reduce bake time by a few minutes next time.
Too gooey in the center:
Pumpkin retains moisture — bake an extra 5 minutes or let them cool longer.
Swirl disappeared:
Use thicker dollops of pumpkin and brownie batter, and avoid overmixing the swirl.
Tough texture:
Overmixing the batter after adding flour can make brownies dense. Fold gently.
Frequently Asked Questions
Can I use canned pumpkin pie filling?
No. It already contains sugar and spices — always use pure pumpkin puree.
Can I make these gluten-free?
Yes! Substitute your favorite 1:1 gluten-free flour blend.
Can I use oil instead of butter?
Yes, though butter gives a richer flavor. Use 1/2 cup of oil if substituting.
Can I double the recipe?
Definitely. Use a 9×13-inch pan and bake for 40–45 minutes.
Can I make them dairy-free?
Use dairy-free butter or coconut oil, and ensure your chocolate is dairy-free.
Nutrition Information (Approximate per brownie, based on 16 servings)
- Calories: 190
- Protein: 3g
- Fat: 9g
- Carbohydrates: 26g
- Fiber: 2g
(Nutrition values vary depending on chocolate and add-ins used.)
Why This Recipe Works
Pumpkin puree naturally adds moisture and richness, which keeps the brownies soft and fudgy instead of cakey. The combination of cocoa powder and brown sugar intensifies the chocolate flavor, while warm spices balance the sweetness perfectly.
By swirling the batters, you get a beautiful marbled effect — each bite offering a mix of deep chocolate and pumpkin spice. It’s the perfect fall dessert that looks as good as it tastes.
Tips for Customizing Your Brownie Routine
- Top with flaky sea salt before baking for a sweet-salty balance.
- Add espresso powder to the chocolate batter to enhance cocoa flavor.
- Serve with maple whipped cream for a fall-inspired finish.
- Cut into mini squares for dessert platters or lunchbox treats.
- Turn into brownie sundaes with ice cream, caramel, and nuts.
Final Thoughts
These Pumpkin Brownies are the perfect treat to celebrate the cozy flavors of fall. With their rich chocolate base, creamy pumpkin swirl, and irresistible aroma, they combine everything you love about brownies and pumpkin pie in one simple dessert.
They’re easy enough for everyday baking yet elegant enough for holiday gatherings. Whether you’re serving them fresh from the oven or pulling them from the freezer for a quick indulgence, one thing’s for sure — they’ll disappear fast.
Warm, fudgy, and perfectly spiced — these brownies are pure autumn comfort in every bite.