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.
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
¼ cup 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

Cooking Instructions:
Step 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.
Step 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.
Step 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.
Step 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.  
Step 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.


20 Responses to “Pumpkin Brownies Recipe”

  1. Kevin — November 14, 2009 @ 9:54 am

    Adding pumpkin to brownies is a great idea! They look so good!

  2. Trina — November 14, 2009 @ 9:41 pm

    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!)

  3. Katie — November 14, 2009 @ 10:21 pm

    Ok, now THIS is a very clever idea for the holidays. Great post!

  4. fra — November 15, 2009 @ 2:46 am

    wonderful idea! they look very yummy ^^

  5. meg — November 24, 2009 @ 1:30 pm

    best recipe ever!! trying it out now it is delicious!! thank you!

  6. Selly Yuill — November 23, 2011 @ 10:36 pm

    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!

  7. Pam — October 30, 2012 @ 3:13 pm

    These are delicious! Super moist and just the right amount of pumpkin flavor.

  8. Juanita — November 20, 2012 @ 6:24 pm

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

  9. Carrie @ The Internet Made Me Do It — December 23, 2012 @ 8:32 am

    Thank you! Thank you! I have 2 1/2 cup of leftover pumpkin pie filling and you have just inspired me to make a close version of this – and adding another sweet treat to our Christmas Desserts! (Assuming we don’t eat them all before the big day!)

  10. Colleen — December 23, 2012 @ 9:45 am

    Impressive, original and delicious!

  11. Chelsea — September 30, 2013 @ 8:17 pm

    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!

  12. Jeanne — October 31, 2013 @ 10:44 am

    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.

  13. KatieK — November 1, 2013 @ 5:23 pm

    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!

  14. Christy B — November 15, 2013 @ 11:32 am

    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!

  15. ivana — November 29, 2013 @ 3:27 pm

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

  16. Bobby — November 29, 2013 @ 8:53 pm

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

  17. ivana — November 30, 2013 @ 11:17 am

    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! (:

  18. Bobby — November 30, 2013 @ 8:59 pm

    ivana – That’s great. I am glad you enjoyed it!

  19. Catherine — October 29, 2015 @ 12:59 pm

    Made these without the walnuts and they are wonderful! Great fall recipe especially if you have leftover pumpkin from other recipes.

  20. Jim — May 16, 2016 @ 4:49 am

    Terrific recipe!!! Very moist, very tasty and very easy!!! Thanks for sharing!!!

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