Pumpkin Brownies are the perfect combination of pumpkin pie and brownies as this fall dessert creates layers of pumpkin and brownie for you to enjoy all in one bite. These are perfect to enjoy throughout fall, for Halloween, for Thanksgiving, or just because. They are sure to be the star on any dessert table with their rich decadent flavor.

Pumpkin Brownies

Pumpkin brownies are super rich, chewy, and fudgy that are then combined with the delicious pumpkin flavor that we all love. Once you make these they will be your staple throughout the whole season.

You are going to fall in love with these pumpkin brownies because they are so easy to make, a favorite among everyone, and are the perfect combination of pumpkin and chocolate. Not only that but they are ready to enjoy it in less than an hour.

Add these pumpkin brownies to all your other favorite pumpkin desserts like our pumpkin bread, pumpkin muffins, Pumpkin mug cake, and our pumpkin crunch cake.

How to Make Pumpkin Brownies

Preheat the oven to 350 degrees. Prepare a 9×13 baking pan with nonstick cooking spray. Line with parchment paper and spray the parchment paper with nonstick cooking spray.
To prepare the brownie batter: In a large bowl, whisk together the flour, baking soda, salt, sugar, and cocoa powder. Set aside.

In a small bowl, whisk together the eggs, oil, and vanilla extract until completely blended. Add the mixture to the dry ingredients just until combined, creating the brownie batter. Set aside.

To prepare the pumpkin batter: In a large bowl, whisk together the flour, baking soda, salt, and sugar. Set aside.
In a small bowl, whisk together the eggs and pumpkin purée until completely blended. Add the mixture to the dry ingredients just until combined, creating the pumpkin batter.

Spread half of the brownie batter on the bottom of the prepared baking pan. Carefully drop half of the pumpkin batter over the layer of brownie batter and spread evenly.

Over the layer of pumpkin batter, drop the remaining brownie batter in spoonfuls. Then, drop the remaining pumpkin batter in spoonfuls. Use a butter knife to swirl the two batters together.

Bake the brownies for 25 to 30 minutes or until a toothpick inserted into the center returns clean.

Allow the brownies to cool completely in the pan before lifting the brownies using the parchment paper. Cut into squares or bars and serve.

Tips Tricks and FAQs

You can use homemade pumpkin pie spice if you prefer.
Be sure you spray your pan so that the brownies are easily removed.
The brownie batter will cook faster than the pumpkin batter. When checking if these are done, be sure you check the area with pumpkin in it.
Be sure you use canned pumpkin puree and not pumpkin pie mix.
When measuring the flour be sure you spoon it and level it.
If you are short on time, you can use boxed brownie batter mix.
You can mix in chocolate chips, walnuts, or pecans if you prefer.

Storage

You will want to store your brownies in an airtight container at room temperature. These will last about 4 days.

Pumpkin Brownies

Name: Pumpkin Brownies
Prep time: 20 min
Total time: 20 min
Ingredients: For the brownie batter:; ¾ cup flour; ½ teaspoon salt; ½ teaspoon baking soda; ¼ cup cocoa powder; 1 cup sugar; 2 eggs, room temperature; ½ cup canola oil; 1 teaspoon vanilla extract; For the pumpkin batter:; 1 cup flour; ½ teaspoon salt; ½ teaspoon baking soda; ½ teaspoon pumpkin pie spice (you can use homemade pumpkin pie spice or the one you purchase from the store); 1 cup sugar; 2 eggs, room temperature; ¾ cup pumpkin purée

Prep Time: 20 minutes

Total Time: 20 minutes

Pumpkin Brownies is the perfect combination of pumpkin pie and brownies as this fall dessert creates layers of pumpkin and brownie for you to enjoy all in one bite. These are perfect to enjoy throughout fall, for Halloween, for Thanksgiving or just because. They are sure to be the star on any dessert table with their rich decadent flavor.

Ingredients

For the brownie batter:
¾ cup flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup cocoa powder
1 cup sugar
2 eggs, room temperature
½ cup canola oil
1 teaspoon vanilla extract
For the pumpkin batter:
1 cup flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon pumpkin pie spice (you can use homemade pumpkin pie spice or the one you purchase from the store)
1 cup sugar
2 eggs, room temperature
¾ cup pumpkin purée

Instructions

Preheat the oven to 350 degrees. Prepare a 9x13 baking pan with nonstick cooking spray. Line with parchment paper and spray the parchment paper with nonstick cooking spray.
To prepare the brownie batter: In a large bowl, whisk together the flour, baking soda, salt, sugar, and cocoa powder. Set aside.
In a small bowl, whisk together the eggs, oil, and vanilla extract until completely blended. Add the mixture to the dry ingredients just until combined, creating the brownie batter. Set aside.
To prepare the pumpkin batter: In a large bowl, whisk together the flour, baking soda, salt, and sugar. Set aside.
In a small bowl, whisk together the eggs and pumpkin purée until completely blended. Add the mixture to the dry ingredients just until combined, creating the pumpkin batter.
Spread half of the brownie batter in the bottom of the prepared baking pan. Carefully drop half of the pumpkin batter over the layer of brownie batter and spread evenly.
Over the layer of pumpkin batter, drop the remaining brownie batter in spoonfuls. Then, drop the remaining pumpkin batter in spoonfuls. Use a butter knife to swirl the two batters together.
Bake the brownies for 25 to 30 minutes or until a toothpick inserted into the center returns clean.
Allow the brownies to cool completely in the pan before lifting the brownies using the parchment paper. Cut into squares or bars and serve.

Notes

Yield: 20 servings

Adapted from: Taste of Home

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 193mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g

Pumpkin Brownies