The best pumpkin brownies are chocolatey, pumpkin-y, lightly spiced, and oh-so-fudgy. These babies are so good, you’ll never make plain brownies again!
I’ve had a lot of pumpkin brownies, and they almost always feature regular brownies with pumpkin cheesecake swirled through.
Super simple. Super tasty. Super fun.
But I wanted something different. I wanted fudgy chocolate brownies and fudgy pumpkin brownies!
So think of this like a brownie and a pumpkin blondie in one bite. They’ve got plenty of gooey chocolate and so much incredible flavor.
You’ll make two batters - one brownie and one pumpkin - then layer or swirl them together and bake.
And even with the extra work, they’re more than worth it in the end.
The Best Pumpkin Brownies
Do you ever get a craving for pumpkin pie in the middle of summer? But not just pumpkin pie - pumpkin with chocolate!
I can’t be the only one, right? If you’ve ever had pumpkin bread with chocolate chips, you’ll know what I mean.
Well, that’s why I created this recipe.
As mentioned, it calls for two brownie batters - one of which you might say is like a dense pumpkin cake.
And let me tell you - it’s perfect for fall. You’ll love the sweet dark chocolate and the bright cinnamony pumpkin.
Ready to try it? Here’s what you’ll need.
- All Purpose Flour - for the base. Just regular AP will do
- Sugar - brown and white sugar
- Unsweetened Cocoa Powder - for chocolatey goodness
- Baking Soda - for a bit of lift
- Salt - to enhance the flavors
- Vegetable Oil - for moisture
- Vanilla Paste - to bring sweet warmth
- Pumpkin Puree - the star of the show!
- Chopped Chocolate - for pockets of melty deliciousness
- Butter - for richness
- Greek Yogurt - for moisture
- Cinnamon + Pumpkin Spice - for a hint of spice
How to Make Pumpkin Brownies
This recipe is enough for one 8x8-inch baking dish. Double the recipe for a 9x13-inch dish.
- Preheat the oven to 175°C / 350°F and prep the baking dish.
- Make the fudge brownie batter.
- Mix the dry ingredients in a bowl, then add the wet.
- Mix gently, stir in the chocolate chips, and set aside.
- Make the pumpkin batter.
- Melt the butter with the brown sugar, then mix in the pumpkin.
- Mix the dry ingredients in a separate bowl and stir in the wet.
- Layer the 2 batters into the baking dish and swirl them gently with a sharp knife.
- Top with extra chocolate and bake for 20-30 minutes.
- Let cool completely, then enjoy!
Optional Brownie Toppings
What sets this recipe apart from all the other pumpkin brownies out there is the artful swirling of the two batters.
Together, they create not just a visually stunning treat but also a complex flavor profile in each bite.
But as good as they are, they can always be better.
How? With frosting, of course! I have a few tasty options below, and they’re all super decadent.
If I had to pick just one? I’d go for the spiced whipped cream. It’s a lovely light contrast to the dense brownies.
1. Cream Cheese Frosting
Pretty much every cake out there - be it chocolate cake, red velvet, or lemon - works well with cream cheese frosting.
Just blend cream cheese with powdered sugar and a splash of vanilla. Easy peasy.
2. Chocolate Ganache
Ganache is basically chocolate and cream. You heat the cream, pour it over the chocolate, then stir until smooth.
If you want ganache that’ll firm up when it cools, go for equal parts chocolate and cream.
Oh, and you can even make it dairy-free. Check out my recipe for vegan ganache.
3. Maple Glaze
Maple syrup is one of my favorite ways to add sweetness to pumpkin. It has a lovely, distinct flavor and plays well into the fall theme.
To make a glaze, mix maple syrup with powdered sugar and a little bit of milk.
4. Caramel Drizzle
If you want something even more decadent, try a simple drizzle of caramel.
You can make your own easily enough with sugar, butter, and heavy cream. Or just find some ready-made if you’re in a rush.
5. Nutty Topping
I love texture in my treats, and nothing beats a layer of sticky chopped nuts.
Melt butter and brown sugar in a pan, stir in chopped nuts, and spread it over the top of the brownies.
6. Orange Zest Glaze
Orange is bright and zippy, and it really lifts the deep flavors of pumpkin and chocolate.
You can add orange zest to the brownie batter, but I think glaze is more fun. Just mix orange juice with powdered sugar and drizzle it over the top.
7. Peanut Butter Frosting
Yes, peanut butter and brownies go hand in hand. But it also tastes incredible with pumpkin!
I have a super yummy peanut butter and mascarpone frosting recipe if you’re interested.
But if you want something simple, just melt some peanut butter in a bowl and drizzle it over the top.
8. Spiced Whipped Cream
These brownies are rich and quite dense. A small piece goes a long way, and if you add frosting, it’s even more indulgent.
So, if you want a topping that’s light, go for spiced whipped cream. It’s as simple as whipping cinnamon into heavy cream with sugar.
One of my favorite things about baking is getting to play around with recipes. So, if pumpkin isn’t your thing or you just want something different, I have you covered.
Here are some sensational recipe variations I know you’ll love:
1. Chocolate Chip Cookie Swirl Brownies
Replace one of the brownie batters with a chocolate chip cookie dough instead.
Cookie Dough Ingredients:
- 75 grams of All-Purpose Flour
- 50 grams of Brown Sugar
- 25 grams of White Sugar
- 1/4 teaspoon of Baking Soda
- 1/4 teaspoon of Salt
- 45 grams of Butter, melted
- 1/2 teaspoon of Vanilla Extract
- 50 grams of Chocolate Chips
2. Mocha Pumpkin Brownies
This one is for all my PSL lovers!
Add 1 tablespoon of instant coffee or espresso powder to the regular brownie batter. Then add a simple latte glaze - coffee powder, powdered sugar, and milk.
3. Salted Caramel Pumpkin Brownies
Layer the regular brownie batter into the pan. Cover it with salted caramel sauce, then carefully add the pumpkin batter over the top.
4. Triple Chocolate Pumpkin Brownies
What’s better than regular fudge brownies? Triple chocolate brownies, of course!
Add white chocolate chips to the pumpkin batter and milk and dark chocolate chunks to the regular brownies.
5. Spiced Apple Pumpkin Brownies
Make it a total fall overload!
Add 1/4 cup of finely chopped spiced apples to the pumpkin brownie batter. If you cut the apples small enough, they’ll cook in the oven.
But if you want bigger chunks, I recommend pan-frying them with butter and cinnamon, then letting them cool before adding them to the baking dish.
Best Ever Pumpkin Brownies
- Chocolate Brownie Ingredients
- 65 grams of All Purpose Flour (1/2 cup)
- 75 grams of White Sugar (1/4 cup + 2 tablespoons)
- 12 grams of Unsweetened Cocoa Powder (2 tablespoons)
- 3/8 teaspoon of Baking Soda
- 1/8 teaspoon Salt
- 25 ml of Vegetable Oil (2 tablespoons)
- 1/2 teaspoon of Vanilla Paste
- 115 grams of Pumpkin Puree (1/2 cup + 2 tablespoons)
- 45 grams of Chopped Chocolate (1/4 cup)
- Pumpkin Brownie Ingredients
- 140 grams of Brown Sugar (1/2 cup + 3 tablespoons)
- 45 grams of Butter (3 tablespoons)
- 35 grams of Pumpkin Puree (3 tablespoons)
- 2 tablespoons of Greek Yogurt
- 1/2 teaspoon of Vanilla Paste
- 105 grams of All-Purpose Flour (3/4 cup + 2 tablespoons)
- 1/4 teaspoon of Baking Powder
- 1/4 teaspoon of Salt
- 1/4 teaspoon of ground Cinnamon
- 1/2 teaspoon of Pumpkin Pie Spice
- 30 grams of Chopped Chocolate
- 50 grams of Chopped Nuts (optional - 1/2 cup)
- FOR THE BROWNIES:
- Preheat the oven to 175°C / 350°F and lightly grease an 8x8-inch baking dish. Line it with parchment and set it aside.
- Whisk the flour, sugar, cocoa powder, baking soda, and salt in a large bowl until everything is well distributed.
- Add the oil, vanilla, and pumpkin, then gently stir with a spatula until smooth.
- Add the chopped chocolate and stir a few more times, then set aside and make the pumpkin brownies.
- FOR THE PUMPKIN BROWNIES:
- Melt the brown sugar in a small pot with the butter and pumpkin puree. Stir and cook until everything is smooth and well combined.
- Remove the pot from the heat and pour the mixture into a wide, shallow pan to cool.
- In a large bowl, whisk the flour with the baking powder, salt, cinnamon, and pumpkin spice until evenly distributed.
- When the butter mixture is cool, pour it into a separate bowl and add the yogurt and vanilla. Stir well to combine.
- Add the flour mixture and gently mix until just combined - do not overmix.
- Add the nuts with the flour mix, if using.
- PUMPKIN BROWNIE ASSEMBLY:
- Pour half of the pumpkin batter into the prepared cake tin. Spread it out to cover the bottom.
- Add about 3/4 of the brownie batter to the pan and spread it out over the pumpkin.
- Dollop the rest of the pumpkin and brownie batter with a spoon, then use a sharp knife to swirl them together.
- Top with 30 grams of chopped chocolate.
- Bake for 25-35 minutes or until a toothpick inserted into the middle comes out with just a few crumbs (if it’s wet with batter, it needs more time).
- Remove the brownies from the oven and leave them to cool completely in the pan.
- Slice, serve, and enjoy!