Pumpkin brownies are a dream during the fall. Perfect, rich brownies mixed with flavors of pumpkin and fall spices.
What could be more inviting this season than pumpkin brownies that perfectly capture the essence of fall? These rich, fudgy delights marry the warm spices of autumn with the lusciousness of chocolate, creating a dessert that is both satisfying and seasonal. Imagine sinking your fork into a soft, moist brownie, each bite revealing swirls of spiced pumpkin that elevate it to a new level.
Whether it’s for a festive gathering, a cozy night in, or just because you’re craving something sweet, these pumpkin brownies are the ultimate fall treat you need to try! Get ready to impress friends and family, or simply relish in a slice of autumn on your own—these brownies are about to become your new seasonal obsession.
How To Make Pumpkin Brownies
Ingredients needed
- All-purpose flour
- Cocoa powder
- Canned pumpkin
- Butter
- Granulated sugar
- Chocolate chips
- Pecans
- Vanilla extract
- Baking powder
- Egg
Quick tip before starting
Please, do not obsess too much about splitting the batter evenly. Use your eyes and that is enough. Before baking you’ll swirl it all together anyways.
Making the pumpkin brownies recipe
- Preheat the oven to 350F.
- In a bowl, mix together the sugar and the melted butter. Then, mix in the eggs and the vanilla. In another bowl, add in the flour, baking powder and the salt. Now, combine the dry and wet ingredients. At this point, split the batter into two portions.
- For one portion, fold in cocoa powder, pecans and chocolate chips. For the second portion, fold in the canned pumpkin and pumpkin spice.
- In a lined baking pan, add in half chocolate portion first. Then, pour in all of the pumpkin part. Lastly, drop dollops of the chocolate across the pumpkin batter. Then, take a knife and swirl it through the batter.
- Place in the oven and bake for 45 minutes. Adjust the time if you like brownies slightly undercooked.
- Allow them to cool, then serve them warm or store for later.
Fall recipes to add to your list to try
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Pumpkin Brownies
Equipment
- 8×8 baking pan can use 9×9 as well, brownies will be slightly thinner
Ingredients
- 12 tablespoon butter, melted (1 stick and 1/2)
- 1.5 cup granulated sugar
- 3 large egg
- 2 teaspoon vanilla extract
- 3/4 cup all-purpose flour (90g)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Chocolate Brownie Portion
- 1/4 cup cocoa powder
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup pecans, chopped (sub with any nut you'd like or omit them)
Pumpkin Brownie Portion
- 1/2 cup canned pumpkin
- 1 tablespoon pumpkin pie spice
Instructions
- Preheat the oven to 350℉.
- In a bowl, mix together the sugar and the melted butter. Then, mix in the eggs and the vanilla. In another bowl, add in the flour, baking powder and the salt. Now, combine the dry and wet ingredients. At this point, split the batter into two portions.
- For one portion, fold in cocoa powder, pecans and chocolate chips. For the second portion, fold in the canned pumpkin and pumpkin spice.
- In a lined baking pan, add in half chocolate portion first. Then, pour in all of the pumpkin part. Lastly, drop dollops of the chocolate across the pumpkin batter. Then, take a knife and swirl it through the batter.
- Place in the oven and bake for 45 minutes. Adjust the time if you like brownies slightly undercooked.
- Allow them to cool, then serve them warm or store for later.