Fudgy, chocolatey brownies swirled with spiced pumpkin—rich, moist, and perfectly autumnal. These treats combine the best of two desserts in every bite.

Why You’ll Love This Recipe

• Indulgent fudgy texture meets warm pumpkin spice

• Seasonal flavors with a chocolate twist

• Easy to make in one pan

• Great for fall gatherings, snacks, or holiday baking

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup all-purpose flour

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• ½ tsp salt

• ½ tsp ground cinnamon

• ¼ tsp ground ginger (optional)

• ½ cup unsalted butter, melted

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup pumpkin purée

• Optional: ½ cup chocolate chips or chopped nuts

Directions

1. Preheat oven to 350 °F. Line an 8×8-inch baking pan with parchment, leaving an overhang.

2. Mix dry: In a bowl, whisk flour, cocoa powder, baking powder, salt, cinnamon, and ginger.

3. Combine wet: Stir melted butter and sugar until smooth. Add eggs and vanilla; beat until blended.

4. Add flour mix: Gradually mix in dry ingredients until just combined. Fold in chocolate chips or nuts if using.

5. Layer pumpkin: Spread brownie batter evenly in pan. Dollop pumpkin purée on top and use a knife to swirl lightly.

6. Bake: Bake for 25–30 minutes, or until a toothpick inserted into chocolate portion comes out mostly clean.

7. Cool & slice: Let brownies cool entirely in the pan (about 30 minutes), then lift out using parchment and cut into squares.

Servings and timing

Makes: 9–12 squares
Prep time: 10 minutes
Cook time: 25–30 minutes
Cool time: ~30 minutes
Total time: ~1 hour 10 minutes

Variations

• Maple swirl: Replace pumpkin swirl with sweetened cream cheese or swirl in maple syrup

• Spiced up: Add ½ tsp pumpkin pie spice to the pumpkin layer for extra warmth

• Frosted: Top with cream cheese frosting or ganache after cooling

• Vegan version: Use mashed banana or flax “egg” and dairy-free butter

• Salted crunch: Sprinkle flaky sea salt or chopped pretzels on top before baking

Storage/Reheating

Store cooled brownies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
To reheat, warm gently in the microwave for 10–15 seconds or enjoy at room temperature.

FAQs

Are these more cake-like or fudgy?

They’re fudgy—dense and moist, with a rich pumpkin swirl.

Can I use canned pumpkin pie filling?

No—use plain pumpkin purée (not sweetened filling) to control sweetness and texture.

Can I reduce sugar?

You can reduce sugar to ¾ cup, but sweetness and texture will also reduce slightly.

Can I add mix-ins?

Yes—fold in chocolate chips, white chocolate, nuts, or dried fruit.

Is this gluten-free?

Yes—substitute flour with a 1:1 gluten-free blend.

Can I double the recipe?

Yes—use a 9×13-inch pan and bake for 35–40 minutes, checking doneness with a toothpick.

Can I prep ahead?

You can mix batter ahead and store refrigerated for up to 24 hours before baking.

Can I skip the swirl?

Yes—the brownies are delicious plain; the pumpkin swirl is optional.

Are they kid-approved?

Definitely—rich chocolate with festive pumpkin makes them a fun, crowd-pleasing treat.

How do I store them?

Keep in an airtight container, layering with parchment to prevent sticking.

Conclusion

These Pumpkin Brownies are a delightful fusion of fudgy chocolate and cozy pumpkin spice—perfect for fall baking or anytime you want a special treat. Easy, swirled, and irresistibly rich, they’re sure to become a seasonal favorite. Enjoy every decadent bite!