Home » Recipes » Baking » Pumpkin Brownies Recipe

Pumpkin Brownies Recipe

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.


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

  • Author: Bobby


  • 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


  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.


  1. Trina says:

    I am making these right now, and I can attest to the fact that the batter alone is knee-weakeningly good! (Yes, I’m one of THOSE people who lick the bowl!)

  2. Selly Yuill says:

    I have some pumpkin batter left over, as I just finished making the pumpkin pie…I was wondering what to do with the left overs!! So excited to try this out! Thank You for sharing this recipie!Happy Thanksgiving!

  3. Juanita says:

    These are amazing! First time making, fairly easy. Never thought of chocolate and pumpkin together!
    Just so tasty!!!

  4. Chelsea says:

    I’m making these right now! The batter was very tasty. Unfortunately, I mis-proportioned AND forgot to grease the pan, so I will be having broken-up, mostly pumpkin brownies.

    Still worth it!

  5. Jeanne says:

    I think the chips should be melted before adding to the cocoa powder. Spreading the chocolate layers, otherwise, is very tedious (thick). I’m going to try it that way the next time I bake these. Which will be soon … they were a big hit with my bridge group and my family.

  6. KatieK says:

    Such a great recipe! A new family favorite! I think next time I will put half the choc. Chips in and sprinkle the other half over top of the brownies at the last 2 minutes of cooking though, I like slightly melted chips!

  7. Christy B says:

    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!

  8. ivana says:

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

  9. ivana says:

    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! (:

Leave a Reply

Your email address will not be published.

Recipe rating