Fall is the season when the air turns crisp, and cozy flavors make their way into our kitchens. One of the best ways to embrace this time of year is with a treat that combines the richness of chocolate with the warmth of pumpkin spice. These Pumpkin Brownies offer the perfect balance of decadence and seasonal spice, with layers of fudgy chocolate brownie swirled together with pumpkin puree, cinnamon, cloves, and nutmeg. They’re an ideal dessert for chilly afternoons, fall gatherings, or anytime you want to indulge in something truly comforting.

What makes these brownies stand out is the way the flavors contrast and complement each other. The deep, rich chocolate marries beautifully with the spiced pumpkin, creating a dessert that’s both familiar and unexpected. Plus, the swirl of orange and dark chocolate batter gives them a stunning appearance that looks just as good as they taste.

Why You’ll Love This Recipe:

Perfectly fudgy texture: These brownies stay rich and dense, just like your favorite classic brownie recipe.
Autumn-inspired flavors: The pumpkin puree and spices like cinnamon, nutmeg, and cloves add a warm, cozy flavor that’s perfect for fall.
Visually appealing: The swirled pattern of chocolate and pumpkin makes these brownies look as beautiful as they taste.
Easy to make: You don’t need any fancy equipment—just a few bowls, a whisk, and your favorite baking pan.
Customizable: Add walnuts for crunch, or skip them for a smoother texture. You can also experiment with additional spices or chocolate chips for extra flair.

Ingredients You’ll Need:

3/4 cup all-purpose flour: This is the base for your brownies, providing structure and stability.
1/2 teaspoon baking powder: Helps the brownies rise just enough without becoming cakey.
1/2 teaspoon salt: Enhances the sweetness and balances the flavors.
3/4 cup melted butter: Gives the brownies their rich, buttery texture.
1 1/2 cups sugar: Sweetens the brownies and contributes to their moist, chewy texture.
2 teaspoons vanilla extract: Adds depth of flavor that complements both the chocolate and pumpkin layers.
3 eggs: Provides structure and helps bind the ingredients together.
1/4 cup cocoa powder: For that deep, rich chocolate flavor.
1/2 cup semi-sweet chocolate chips: Adds melty pockets of chocolate for extra decadence.
1/2 cup pumpkin puree (not pie filling): Adds moisture and a hint of natural sweetness.
3/4 teaspoon cinnamon: A classic fall spice that pairs perfectly with pumpkin.
1/2 teaspoon ground cloves: Adds warmth and a slightly spicy edge to the pumpkin layer.
1/2 teaspoon ground nutmeg: Rounds out the pumpkin spice flavors with its earthy, nutty profile.
1/2 cup chopped walnuts (optional): Adds crunch and complements the fudgy texture of the brownies.

How to Make Pumpkin Brownies:

Step-by-Step Instructions:

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This dry mix will help create a tender, yet fudgy brownie base.
Prepare the Batter Base: In a large bowl, combine the melted butter, sugar, and vanilla extract. Mix until smooth and fully combined. Add the eggs one at a time, whisking thoroughly after each addition. This helps the eggs incorporate evenly and keeps the batter smooth.
Divide the Batter: Split the batter evenly between two separate bowls. You’ll flavor each portion differently to create the chocolate and pumpkin layers.
Flavor the Batters:
- For the Chocolate Batter: In one bowl, add the cocoa powder and semi-sweet chocolate chips. Stir until fully combined. This will create the rich, fudgy chocolate layer.
- For the Pumpkin Batter: In the second bowl, stir in the pumpkin puree, cinnamon, ground cloves, ground nutmeg, and walnuts (if using). Mix until smooth and fragrant. This layer will have all the flavors of pumpkin spice that make this recipe a fall favorite.
Layer and Swirl the Batters: Spread half of the chocolate batter into the prepared baking pan, smoothing it out to the edges. Next, spoon half of the pumpkin batter on top, spreading it evenly. Repeat with the remaining batters, finishing with the pumpkin layer. To create the signature swirl effect, take a butter knife and gently swirl the two batters together. Be careful not to overmix; you want distinct, beautiful swirls of chocolate and pumpkin.
Bake the Brownies: Place the pan in the preheated oven and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be set, while the center remains soft and fudgy.
Cool and Slice: Allow the brownies to cool completely in the pan before cutting them into squares. For cleaner slices, use a plastic knife or a sharp knife warmed under hot water and dried off.

Helpful Tips:

Use canned pumpkin puree: For best results, use canned pumpkin puree rather than homemade. It has the right consistency and moisture level to keep your pumpkin layer moist and flavorful.
Don’t overbake: Brownies should be slightly underdone in the center when you remove them from the oven. This ensures they stay moist and fudgy as they cool.
Swirling technique: Don’t over-swirl the batter; just a few gentle motions with a knife will create beautiful ribbons of chocolate and pumpkin.
Storage: Store these brownies in an airtight container in the fridge for up to a week. You can enjoy them cold or warm them in the microwave for a few seconds for a gooey treat.

Details:

Prep Time: 15 minutes
Cook Time: 45-48 minutes
Total Time: 1 hour
Yield: 16 brownies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian (with optional walnuts)

Notes:

These pumpkin brownies are not only visually stunning, but they also have a perfect balance of flavors. The rich chocolate contrasts beautifully with the spiced pumpkin layer, making every bite a delightful combination of flavors. For an extra decadent twist, you can drizzle a little melted chocolate over the top before serving.

Nutritional Information:

Each serving contains approximately:

Calories: 294 kcal
Fat: 15g
Carbohydrates: 39g
Protein: 4g

Frequently Asked Questions:

Can I make these brownies gluten-free?
Yes, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the brand you use is formulated to work in baked goods for the best texture.

Can I freeze these brownies?
Absolutely! Once the brownies have cooled completely, wrap them individually in plastic wrap, then place them in a freezer-safe container. They’ll keep for up to three months. To enjoy, simply thaw at room temperature or warm in the microwave.

Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling is sweetened and spiced, which will throw off the flavor balance. Be sure to use pure pumpkin puree for the best results.

Storage Instructions:

Store any leftover brownies in an airtight container in the refrigerator. They’ll stay fresh for up to a week. For longer storage, freeze the brownies and enjoy them later by thawing at room temperature or reheating in the microwave.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other fall-inspired delights:

Pumpkin Cheesecake Bars

Conclusion:

Pumpkin Brownies are the perfect treat to celebrate the flavors of fall. Rich, fudgy, and filled with pumpkin spice, they bring together two beloved flavors in one dessert. Whether you’re making these for a special occasion or just to satisfy your seasonal sweet tooth, they’re sure to impress. So go ahead, bake a batch, and enjoy a slice of autumn!

Pumpkin Brownies: A Rich and Fudgy Fall Favorite

Author: Martha

Print Recipe

Description

Ingredients

Scale

3/4 cup all-purpose flour: This is the base for your brownies, providing structure and stability.
1/2 teaspoon baking powder: Helps the brownies rise just enough without becoming cakey.
1/2 teaspoon salt: Enhances the sweetness and balances the flavors.
3/4 cup melted butter: Gives the brownies their rich, buttery texture.
1 1/2 cups sugar: Sweetens the brownies and contributes to their moist, chewy texture.
2 teaspoons vanilla extract: Adds depth of flavor that complements both the chocolate and pumpkin layers.
3 eggs: Provides structure and helps bind the ingredients together.
1/4 cup cocoa powder: For that deep, rich chocolate flavor.
1/2 cup semi-sweet chocolate chips: Adds melty pockets of chocolate for extra decadence.
1/2 cup pumpkin puree (not pie filling): Adds moisture and a hint of natural sweetness.
3/4 teaspoon cinnamon: A classic fall spice that pairs perfectly with pumpkin.
1/2 teaspoon ground cloves: Adds warmth and a slightly spicy edge to the pumpkin layer.
1/2 teaspoon ground nutmeg: Rounds out the pumpkin spice flavors with its earthy, nutty profile.
1/2 cup chopped walnuts (optional): Adds crunch and complements the fudgy texture of the brownies.

Instructions

Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch baking pan or line it with parchment paper for easy removal later.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside. This dry mix will help create a tender, yet fudgy brownie base.
Prepare the Batter Base: In a large bowl, combine the melted butter, sugar, and vanilla extract. Mix until smooth and fully combined. Add the eggs one at a time, whisking thoroughly after each addition. This helps the eggs incorporate evenly and keeps the batter smooth.
Divide the Batter: Split the batter evenly between two separate bowls. You’ll flavor each portion differently to create the chocolate and pumpkin layers.
Flavor the Batters:
- For the Chocolate Batter: In one bowl, add the cocoa powder and semi-sweet chocolate chips. Stir until fully combined. This will create the rich, fudgy chocolate layer.
- For the Pumpkin Batter: In the second bowl, stir in the pumpkin puree, cinnamon, ground cloves, ground nutmeg, and walnuts (if using). Mix until smooth and fragrant. This layer will have all the flavors of pumpkin spice that make this recipe a fall favorite.
Layer and Swirl the Batters: Spread half of the chocolate batter into the prepared baking pan, smoothing it out to the edges. Next, spoon half of the pumpkin batter on top, spreading it evenly. Repeat with the remaining batters, finishing with the pumpkin layer. To create the signature swirl effect, take a butter knife and gently swirl the two batters together. Be careful not to overmix; you want distinct, beautiful swirls of chocolate and pumpkin.
Bake the Brownies: Place the pan in the preheated oven and bake for 45-48 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The edges should be set, while the center remains soft and fudgy.
Cool and Slice: Allow the brownies to cool completely in the pan before cutting them into squares. For cleaner slices, use a plastic knife or a sharp knife warmed under hot water and dried off.