Skip to Content

Pumpkin Brownies Recipe

pumpkin_brownies_1
These Pumpkin brownies make a great treat for the Holidays. These brownies are like an actual brownie and not a pumpkin pie bar. They are basically a combination of pumpkin pie and chocolate brownies. They are made by creating two separate batters, layering the batters in a baking dish and then swirling with a knife. These brownies are extremely moist and will leave you coming back for more. If you feel the seasonings might be a little strong, you may want to cut back on them just a little. For the pumpkin puree, you can either use canned or homemade. Lining the baking dish the aluminum foil is optional but I find it is way easier to remove the brownies from the baking dish and cut them nicely into squares that way.
pumpkin_brownies_2pumpkin_brownies_3

pumpkin_brownies_5pumpkin_brownies_6

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • ¾ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup butter (melted)
  • 1 ½ cups white sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • A ¼ cup of cocoa powder
  • ½ cup semi-sweet chocolate chips
  • ½ cup pumpkin puree
  • ½ cup walnuts (chopped)
  • ¾ teaspoon cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon nutmeg

Instructions

  1. Pre-heat the oven to 350 degrees and line an 8×8 inch baking dish with aluminum foil. Lightly grease the foil. In a bowl combine flour, baking powder, and salt.
  2. In a separate bowl mix together melted butter, sugar, and vanilla. Beat in the eggs (one at a time). Add in the flour mixture, a little at a time and stir until the batter is evenly moistened. Divide the batter in half evenly into 2 separate bowls.
  3. In one of the bowls blend in the cocoa powder and chocolate chips. In the second bowl of batter stir in pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  4. Spread ½ of the chocolate batter mixture into the bottom of the baking dish. Pour ½ of the pumpkin batter mixture over that. Repeat the layers, ending with a pumpkin layer. Drag a kitchen knife or spatula through the layers in a swirling motion creating a marble appearance.
  5. Bake in the oven at 350 degrees for 40-45 minutes or until a toothpick inserted into the center comes out clean. Cool and cut into squares.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Bobby

Saturday 30th of November 2013

ivana - That's great. I am glad you enjoyed it!

ivana

Saturday 30th of November 2013

i cut out 1/4 cup sugar, totally misdivided the batter and it still turned out AMAZING! seriously the best brownies i ever tasted! thanks for the recipe! (:

Bobby

Friday 29th of November 2013

ivana - I am not sure why that is exactly but this is a great recipe. Let me know how it turns out.

ivana

Friday 29th of November 2013

i'm making these tomorrow and was just wondering - how come the recipe calls for so much sugar and so little flour?

Christy B

Friday 15th of November 2013

Trying these right now! I had dutch process cocoa and milk chocolate chips, so hopefully it will even out the flavor to semi-sweet. Also, I added an additional pinch of salt to the pumpkin batter, and it really helped bring out the pumpkin flavor! Will let you know in 45 minutes!