Pumpkin Brownies

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Pumpkin Brownies: The Perfect Fusion of Chocolate and Fall Flavors

Indulging in rich brownies brings comfort year-round, but stirring in pumpkin takes this cozy treat to another level. Pumpkin brownies blend fudgy chocolate with real pumpkin and warming spices, making them a seasonal favorite as soon as leaves start to turn.

Whether you’re hosting a weekend gathering or just want to enjoy a festive homemade dessert, these brownies deliver autumn magic in every bite. Let’s break down everything you need to know—ingredients, baking technique, tips, variations, storage, and serving suggestions—so you can confidently make your own irresistible pan of pumpkin brownies.

What Makes Pumpkin Brownies Special

Pumpkin brownies stand out because they unite two classic desserts: moist, dense brownies and smooth, lightly spiced pumpkin bars. The velvety pumpkin layer contrasts with the deep chocolate, both in taste and appearance. The swirl pattern looks beautiful on a platter, while a bite offers a layered experience—melty chocolate meets creamy pumpkin and subtle cinnamon.

Adding pumpkin isn’t just about flavor. It keeps brownies extra moist, thanks to its natural water content, and brings a soft crumb that feels luxurious. When pumpkin mingles with cocoa and spice, you get a comforting aroma that instantly conjures images of sweater weather and steaming drinks.

Pumpkin brownies are also a creative way to serve something unexpected at autumn gatherings, Thanksgiving, or anytime you crave a little seasonal flair.

Ingredients You’ll Need

Here’s what goes into the best pumpkin brownies, including common swaps and extras you can try. Each ingredient contributes to the texture, color, and flavor of these bars.

Brownie Layer

• Unsalted Butter (melted): Adds moisture and classic brownie richness.
• Neutral Oil (like canola or vegetable): Keeps the brownies soft and fudgy.
• Granulated Sugar: Provides sweetness and helps give shiny edges.
• Eggs + Additional Yolk: Makes for a tender crumb and binds everything.
• Pure Vanilla Extract: Rounds out chocolate’s sharpness.
• All-Purpose Flour: The essential base for structure.
• Unsweetened Cocoa Powder: For intense chocolate flavor without extra sweetness.
• Salt: Accentuates chocolate and balances sweetness.
• Semi-Sweet Chocolate Chips: For gooey pockets in every bite.

Pumpkin Layer

• Pumpkin Puree (not pie filling): The star ingredient—smooth, pure, and earthy.
• Cream Cheese (softened): Lends creaminess and a gentle tang, almost cheesecake-like.
• Egg: Helps set the creamy pumpkin layer.
• Granulated Sugar: Just enough to highlight the pumpkin.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, cloves, and allspice.
• Pure Vanilla Extract: Enhances the aromatic spices and pumpkin.

Optional Add-Ins
– White or dark chocolate chips
– Chopped walnuts or pecans
– Espresso powder (for richer chocolate)

Here’s a quick ingredient chart for easy reference:

How to Make Pumpkin Brownies Step by Step

Making pumpkin brownies is straightforward, and the swirling process is simple but looks impressive. Here’s a breakdown so you don’t miss a beat.

1. Prep the Pan and Oven

Line a square baking pan (9×9 inches works well) with parchment paper, letting some hang over the sides. This makes lifting and slicing easier. Grease the parchment and pan edges lightly. Set your oven to 350°F (175°C) to preheat.

2. Prepare Brownie Batter

• Melt the butter (microwave or stovetop), then combine it with sugar, oil, eggs, yolk, and vanilla in a large bowl. Whisk until the mixture looks glossy and smooth.
• In a separate bowl, sift together flour, cocoa powder, and salt. This step aerates the cocoa and avoids lumps.
• Gradually fold the dry mix into the wet ingredients. Don’t over-mix—a few streaks are fine.
• Stir in the chocolate chips. The batter should feel thick and glossy.

3. Prepare Pumpkin Cream Cheese Layer

• In a medium bowl, beat the softened cream cheese until creamy, about 1 minute. Add sugar, egg, pumpkin puree, vanilla, and pumpkin spice. Mix until smooth and well-blended.
• If you want a sweeter or spicier topping, taste and adjust with extra spice or a dash of cinnamon.

4. Layer and Swirl

• Scoop about three-quarters of the brownie batter into the prepared pan and smooth it into the corners.
• Drop spoonfuls of the pumpkin filling across the top.
• Add the remaining brownie batter in dollops over the pumpkin mixture.
• Use a butter knife or skewer to swirl the batters, drawing figure-eight patterns. Be gentle—overmixing will blend colors instead of creating distinct swirls.

5. Bake

Place the pan in the preheated oven and bake for 45–50 minutes. The brownies are ready when a toothpick inserted in the center comes out with sticky crumbs but no wet batter.

6. Cool and Slice

Let brownies cool completely in the pan. This helps them set and makes slicing neater. Use the parchment overhang to lift them out, then cut into squares with a sharp, clean knife.

Expert Tips for the Best Pumpkin Brownies

• Use high-quality cocoa powder and real pumpkin puree for the deepest flavors.
• Beat cream cheese until smooth before adding other ingredients to avoid lumps in your pumpkin layer.
• Don’t overmix batters. Gentle folding helps keep the brownies fudgy, not cakey.
• Swirl, don’t stir. Swirling creates dramatic marbled effects. Resist blending too much.
• Cool completely before slicing. Warm brownies are tempting, but waiting ensures they stay tidy and intact.
• Try parchment slings. Leave parchment ends above the pan so you can easily pull brownies out after cooling.

Customizing Your Pumpkin Brownies

Pumpkin brownies can be tailored to suit your taste or dietary needs. Here are a few creative ideas:

• Nutty Twist: Fold in walnuts or pecans for crunch.
• Chocolate Overload: Top with extra chocolate chips or a drizzle of melted chocolate.
• Vegan Version: Use plant butter and a cream cheese substitute, swap eggs for flax eggs, and double-check your chocolate is dairy-free.
• Gluten-Free: Substitute all-purpose flour with a gluten-free 1:1 blend.

Storing and Serving Pumpkin Brownies

Pumpkin brownies keep well and can be made in advance. Here’s how to store them for maximum freshness:

• At Room Temperature: Store in an airtight container, layered with parchment, for up to 2–3 days.
• In the Refrigerator: Extends shelf life to a week. Bring to room temperature before serving for best texture.
• To Freeze: Wrap each cooled square tightly in plastic wrap, then place all brownies in a freezer-safe container or zip-top bag. Freeze up to 3 months. Thaw in the fridge overnight; enjoy chilled, at room temperature, or warmed slightly.

Pumpkin brownies are wonderful alone, but you can serve them with a scoop of vanilla ice cream, a dollop of whipped cream, or a dusting of cinnamon sugar. For a coffeehouse experience, pair with chai tea, hot chocolate, or spiced lattes.

Why Everyone Loves Pumpkin Brownies

Pumpkin brownies are a bridge between classic fudge brownies and pumpkin desserts. They’re comforting, memorable, and beautiful on the table. The combination of tender chocolate and spiced pumpkin satisfies nearly every sweet craving, making them a go-to recipe for fall parties, Thanksgiving tables, or an ordinary movie night.

Baking these brownies fills your home with the warm aromas of spices and cocoa, inviting you and your friends to slow down and savor each moment. With easy steps, simple ingredients, and endless variations, pumpkin brownies are destined to become an autumn tradition.

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Pumpkin Brownies

⭐⭐⭐⭐⭐

4.6 from 1 votes

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Course: Dessert / Cuisine: American

Prep Time 25 minutes

Cooking Time 40 minutes

Servings 12 servings

Calories 372 cal

These fudgy pumpkin brownies are a perfect fall-inspired dessert. They feature a mix of decadent chocolatey goodness. Warm spices are present in every mouthful.

Ingredients

• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 8 ounces cream cheese softened
• 2 teaspoons vanilla extract
• 1/2 cup granulated sugar
• 1 large egg + 2 egg yolks
• 1/2 cup unsalted butter
• 1/2 teaspoon salt
• 2/3 cup canned pumpkin puree
• 1 egg, room temperature
• 1/2 cup unsweetened cocoa powder
• 1 tablespoon vegetable oil
• 1 cup semi-sweet chocolate chips, divided
• 1/2 cup all purpose flour
• 1 1/8 cup granulated sugar

Instructions

1. Preheat the oven to 325°F (160°C). Grease a 9x9-inch baking dish. Line it with parchment paper. Set aside.
2. Make the brownies: Place the butter in a large, microwave-safe bowl. Melt the butter in 20 second intervals. Stir well between each interval until smooth.
3. Immediately add the oil and sugar. Whisk until well combined, about 1 minute. Blend in the egg, yolks, and vanilla. Whisk well for about 1-2 minutes, until pale.
4. In a separate bowl, sift the flour, cocoa powder, and salt. Gently fold the dry ingredients into the wet mixture until about halfway combined. Add 3/4 cup of the chocolate chips. Finish mixing until just combined and no streaks of flour are visible.
5. Make the pumpkin layer. In a separate bowl, beat the cream cheese until smooth. Scrape the bottom and sides of the bowl. Add the sugar. Beat again until fluffy and lump-free.
6. Beat in the egg. Add the pumpkin spice and vanilla. Gently stir in the pumpkin until smooth.
7. Pour about 3/4 of the brownie batter into the prepared baking pan. Spread it out evenly with a spatula. Spoon the pumpkin mixture on top of the brownie layer. Add the remaining brownie batter on top. Use a knife or toothpick to create a swirling pattern. Gently mix the two layers. Sprinkle the remaining chocolate chips on top.
8. Bake for 45-50 minutes. Check doneness by inserting a toothpick in the center. It should come out with a few moist crumbs. Remove from the oven. Let the brownies cool completely in the pan.
9. Lift the brownies out of the pan using the parchment paper. Slice the brownies. Serve. Enjoy.