Pumpkin Brownies
There’s nothing better than a rich, fudgy brownie—unless you swirl it with spiced pumpkin for the perfect fall dessert. These pumpkin brownies are a beautiful blend of chocolatey goodness and warm autumn flavor. They’re simple to make, yet look like something straight out of a bakery.
This recipe comes together with two batters, one classic brownie and one pumpkin spiced, swirled together for a gorgeous marbled effect. It’s a cozy dessert that’s perfect for holidays, bake sales, or just a sweet treat at home. If you love pumpkin recipes, you’ll also want to try my pumpkin cheesecake bars, [link 2], and [link 3] for more fall baking inspiration.
What I love most about these brownies is that they’re as stunning as they are delicious. Every bite gives you the best of both worlds—deep chocolate flavor balanced with sweet pumpkin spice. They’re easy to slice, serve, and even freeze, making them a go-to recipe for fall gatherings or anytime you want a crowd-pleasing dessert.
What You Will Love About This Recipe
The perfect mix of rich chocolate and pumpkin spice in every bite
A beautiful swirl effect that makes them look bakery-quality
Simple ingredients you likely already have in your pantry
Great for fall parties, bake sales, or as a make-ahead dessert
Freezer-friendly so you can enjoy them later too
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
- For clean swirls, don’t overmix the batters with your knife—just drag lightly through the layers.
- Let the brownies cool completely before cutting to get neat squares.
- Use parchment paper with overhang so you can lift the brownies out easily.
- Don’t overbake—check at 25 minutes and remove once a toothpick comes out mostly clean with a few moist crumbs.
- These brownies freeze beautifully; wrap tightly in plastic wrap and store in a freezer bag for up to 2 months.
FAQs
Pumpkin Brownies
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:
20Serving Size:
1Amount Per Serving: Calories: 202Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 39mgSodium: 193mgCarbohydrates: 32gFiber: 1gSugar: 21gProtein: 3g
I’m Melissa, the imaginative force behind Sparkles to Sprinkles, where creativity comes to life, and sprinkles of joy are scattered generously. Melissa is a proud Jersey girl who found love with a New York boy. As a mom to four wonderful boys and a few fur babies, her journey into the world of blogging began after making the life-changing decision to stay home and raise her children. Previously a dedicated workaholic, Melissa’s blog became her creative outlet and passion project. Inspired by her mother-in-law, a masterful cook renowned for her delicious home-cooked meals and legendary holiday feasts (think mouthwatering sausage stuffing), Melissa honed her culinary skills through a combination of family recipes and countless cooking classes. She often attended these classes with her son Michael, who shared her enthusiasm for cooking from a young age. Melissa’s love for learning extends beyond familiar cuisines, as she enjoys exploring international recipes in hands-on cooking classes. Her blog features a diverse array of recipes, showcasing her expertise with various kitchen appliances such as the Instant Pot, air fryer, Slow Cooker, Ninja Foodi, Instant Vortex Plus, and more. Join Melissa on her culinary adventures as she shares tried-and-true family favorites alongside exciting new discoveries!
