Pumpkin Brownies Recipe

Pumpkin brownies are a cozy mashup of rich, fudgy chocolate and a creamy, spiced pumpkin layer. Honestly, I can’t resist that combo—it’s like two desserts in one bite.

The pumpkin brings a seasonal twist and keeps each bite moist. That’s a win for me.

Whenever I bake these at home, people hover around the kitchen. Something about that chocolate and pumpkin spice blend is just right for fall, but, to be honest, I’ll eat them whenever I get the craving.

I’m excited to show you how easy these are to whip up.

Why I Love Them

There’s something special about pumpkin brownies. Chocolate and pumpkin together? Yes, please.

The flavors just work. It’s not your average brownie, and that’s what makes them fun.

Pumpkin keeps the brownies soft and moist. Dry brownies are the worst, so I appreciate that.

Warm from the oven is my favorite way to eat them. The texture is unreal.

I know they’re a fall treat, but I don’t see why you can’t make them in July. The pumpkin adds a twist that keeps me coming back for another square.

Sometimes I toss in nuts or chocolate chips if I’m feeling fancy. A little cinnamon or nutmeg never hurts either.

Best of all, sharing them is fun. Even the pumpkin skeptics usually want seconds and ask for the recipe. That always makes me smile.

Equipment

Before I start, I grab a few basics. Having the right stuff makes everything smoother—and clean-up less painful.

Basic Tools:

• Mixing bowls (one large, one medium)
• Measuring cups and spoons
• Whisk
• Spatula or wooden spoon

Usually, I use a hand mixer, but a stand mixer is fine. If I’m feeling lazy, a whisk does the job.

For Baking:

• 8×8-inch baking pan or something close
• Parchment paper or nonstick spray
• Cooling rack

Tip: Lining the pan with parchment paper makes brownie removal way easier. I just trim the edges to fit.

Other Helpful Items:

Item	Why I Use It
Toothpick	For checking doneness
Small saucepan	For melting butter
Sifter	For cocoa or flour

With just these, I’m set for brownie success—no fancy gadgets required.

Ingredients

I like to keep things simple. Here’s my go-to list for pumpkin brownies, and nothing’s hard to find.

Brownie Layer:

• 1/2 cup unsalted butter (melted)
• 1 cup white 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

Pumpkin Swirl:

• 1/2 cup canned pumpkin puree
• 1 large egg
• 1/4 cup white sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg

If I’m in the mood, I’ll toss 1/4 teaspoon ground cloves into the pumpkin mix. Not required, but it’s a nice little upgrade.

One thing: I try to let everything come to room temp before mixing. It just helps the batter come together better and bake up evenly.

Instructions

First, I preheat the oven to 350°F (175°C). Then I line my 8×8-inch pan with parchment or give it a quick grease—nobody wants brownies stuck to the pan.

In a big bowl, I whisk together the melted butter and sugar until it looks smooth. Then in go the eggs and vanilla—mix, mix, mix.

I split the batter in half. One bowl gets the cocoa powder, flour, and salt for the chocolate layer. The other gets pumpkin puree, cinnamon, and pumpkin pie spice.

Here’s how I put it together:

• Step 1: Spread half the chocolate batter in the pan.
• Step 2: Dollop the pumpkin batter on top.
• Step 3: Add the rest of the chocolate batter.
• Step 4: Swirl it all together with a knife—don’t overdo it.

Bake for 30-35 minutes. I check with a toothpick—if it comes out with a few crumbs, they’re good to go.

Let them cool in the pan for at least 15 minutes before cutting. That’s the hardest part, honestly.

For storage, I pop them in an airtight container. They stay tasty for days, though they rarely last that long.

Substitute

Let’s be real—sometimes I don’t have everything on hand. Swapping ingredients keeps things stress-free (and sometimes even tastier).

Here are some easy swaps:

Ingredient	Substitute Ideas
Pumpkin puree	Mashed sweet potato or squash
Butter	Coconut oil or margarine
Eggs	Flaxseed meal + water
Flour	Oat or almond flour
Sugar	Maple syrup or honey

If I’m out of pumpkin, mashed sweet potato works surprisingly well. The texture’s close and the flavor is mellow.

Need it dairy-free? Coconut oil is my go-to. It adds a faint coconut flavor, which I kind of love.

For egg-free brownies, I mix 1 tablespoon ground flaxseed with 3 tablespoons water per egg, let it sit until thick, and use that instead.

Gluten-free? Almond flour changes the texture a bit, but it’s still delicious.

Sometimes I swap in honey or maple syrup for sugar. It changes the flavor a little, but in a good way.

Trying different swaps keeps baking interesting. Who knows, you might find a new favorite version.

What Can Go Wrong?

Sometimes my pumpkin brownies end up dry or crumbly. Usually, that’s because I let them bake a bit too long or got heavy-handed with the flour.

Undercooking is a whole different headache. If I pull them out too early, the middle stays way too gooey—almost raw, honestly.

I always poke the center with a toothpick just to be safe. It’s not foolproof, but it helps me avoid that sticky mess.

Mixing mistakes sneak up on me, too. If I don’t really work the pumpkin into the batter, I get these weird orange streaks and uneven baking.

Here’s a quick table of common mistakes and how I dodge them:

Mistake	How I Fix It
Too dry	Reduce bake time or add more pumpkin
Too wet	Bake a few extra minutes
Uneven texture	Mix batter thoroughly

If I go overboard with the pumpkin, brownies can get soggy in the center. But if I skimp, they just taste kind of flat and dry—definitely not what I’m after.

The sugar amount is another thing I have to keep an eye on. Too much, and the brownies might sink in the middle; too little, and they’re honestly just bland.

Measuring ingredients matters more than I’d like to admit. Even a little bit off, and the whole batch can go sideways.

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