When fall rolls around, I love finding ways to sneak pumpkin into my favorite desserts, and these Pumpkin Brownies are always at the top of my list. They’re rich, fudgy, and chocolatey with a swirl of pumpkin spice flavor that makes them perfect for cozy evenings, potlucks, or holiday gatherings.

Why You’ll Love This Recipe

I like these brownies because they give me the best of both worlds—decadent chocolate and the warm, spiced sweetness of pumpkin. The pumpkin swirl not only makes them beautiful but also adds a hint of moisture that keeps the brownies soft and chewy. Plus, they’re easy to make and feel festive without requiring much extra effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, melted
1 1/2 cups granulated sugar
1 cup brown sugar, packed
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup canned pumpkin puree
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup chocolate chips (optional, for extra fudginess)

Directions

I preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.
In a large bowl, I whisk together the melted butter, granulated sugar, and brown sugar until smooth. I add the eggs one at a time, then stir in the vanilla.
In another bowl, I combine the flour, cocoa powder, baking powder, and salt. I gradually fold this into the wet mixture until just combined.
I set aside about 1 cup of the brownie batter for swirling.
In a separate bowl, I mix the pumpkin puree with cinnamon, nutmeg, cloves, and ginger. I fold this spiced pumpkin mixture into the reserved brownie batter.
I spread the plain chocolate batter evenly in the prepared pan, then dollop spoonfuls of the pumpkin mixture on top. Using a knife, I gently swirl the two together for a marbled effect.
If I’m adding chocolate chips, I sprinkle them over the top.
I bake for 35–40 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
I let the brownies cool completely before slicing.

Servings and timing

This recipe makes about 16 brownies.

Prep Time: 15 minutes
Bake Time: 35–40 minutes
Total Time: 55 minutes
Servings: 16

Variations

Sometimes I add a cream cheese swirl for an extra layer of richness.
Chopped pecans or walnuts add crunch and complement the pumpkin flavor.
For extra chocolatey brownies, I stir more chocolate chips into the batter.
A drizzle of caramel on top makes these brownies taste even more indulgent.

Storage/Reheating

I store the brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, I freeze them in a freezer-safe bag for up to 2 months. To enjoy again, I let them thaw at room temperature or warm them in the microwave for a few seconds.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I roast and puree fresh pumpkin, but I make sure it’s well-drained so the batter doesn’t get too watery.

How do I make these brownies extra fudgy?

I slightly underbake them, pulling them out when the center still looks a little soft. They’ll firm up as they cool.

Can I skip the pumpkin spices?

Of course. If I just want the pumpkin flavor without the spice, I leave out the cinnamon, nutmeg, cloves, and ginger.

Can I make these gluten-free?

Yes, I substitute the flour with a 1:1 gluten-free baking blend, and the texture still turns out great.

What’s the best way to cut brownies cleanly?

I let them cool completely, then use a sharp knife dipped in hot water and wiped dry between cuts for neat slices.

Conclusion

Pumpkin Brownies are one of my favorite fall desserts because they’re rich, chocolatey, and full of seasonal flavor. I love how the pumpkin swirl makes each bite unique and festive. Whether I serve them at a holiday gathering or enjoy them with a cup of coffee on a crisp autumn day, they always hit the spot.

Pumpkin Brownies