Pumpkin Brownies are a delightful twist on classic brownies, combining rich, fudgy chocolate with the warm, cozy flavor of pumpkin. They have a moist texture that’s almost cake-like but still dense enough to satisfy any chocolate craving. The pumpkin adds a subtle sweetness and a touch of autumn, making these brownies perfect for cooler days or holiday gatherings.
I love making pumpkin brownies because they bring a bit of comfort and seasonal charm to the usual chocolate treat. Adding pumpkin not only boosts the moisture but also gives them a slightly softer bite that I find really enjoyable. I like to sprinkle a few chocolate chips on top before baking to add an extra gooey texture that everyone always asks for more of.
These brownies are great on their own, but I especially enjoy them with a simple dusting of powdered sugar or a scoop of vanilla ice cream on the side. They travel well too, so I often bring them to family get-togethers or share them with friends as a sweet surprise. Whenever I bake these, the warm pumpkin smell fills the kitchen and makes the whole day feel a little cozier.
Key Ingredients & Substitutions
Butter: Melted butter gives these brownies a rich, smooth texture. If you want a lighter option, you can substitute with coconut oil, which adds a subtle flavor and keeps them moist.
Pumpkin Puree: Use pure pumpkin, not the spiced pie filling. It adds moisture and a gentle sweetness. If fresh pumpkin is hard to find, canned pumpkin puree works perfectly.
Cocoa Powder: Unsweetened cocoa is key for that deep chocolate flavor. You can use Dutch-processed cocoa for a milder taste, or natural cocoa powder for a bit more tang.
Spices: Cinnamon and nutmeg bring a warm touch that pairs well with pumpkin. Feel free to add a pinch of ground ginger or cloves if you like a spicier note.
Chocolate Chips or Nuts: These are optional but add nice texture and flavor. Walnuts, pecans, or semi-sweet chocolate chips are great choices. You can leave them out if you want a simpler brownie.
How Do You Keep Pumpkin Brownies Moist With Clear Layers?
Balancing the pumpkin and brownie layers takes a gentle approach to keep texture and looks great. Here’s how:
- Spread half of the brownie batter evenly in the pan first.
- Spread the pumpkin mixture carefully on top—don’t press too hard to avoid mixing layers.
- Add the remaining brownie batter gently over the pumpkin layer for a clear, defined look.
- Bake until a toothpick in the brownie part comes out with moist crumbs, but don’t overbake to keep them soft.
- Let them cool fully before slicing to hold layers together neatly.
Taking your time with layering and cooling helps these brownies stay moist and look as good as they taste!
Equipment You’ll Need
- 8×8 inch (20×20 cm) square baking pan – I like this size because it’s perfect for layering and easy to cut into squares.
- Parchment paper and cooking spray – makes cleanup easier and helps remove the brownies without sticking.
- Mixing bowls – one for wet ingredients, one for dry, so everything stays organized.
- Whisk or spoon – for mixing the batter smoothly.
- Measuring cups and spoons – to get the ingredients just right.
- Toothpick or cake tester – to check when the brownies are done.
Flavor Variations & Add-Ins
- Swap chocolate chips for chopped nuts like walnuts or pecans—adds crunch and richness.
- Mix in a teaspoon of pumpkin pie spice instead of just cinnamon for more autumn flavor.
- Drizzle with caramel or cream cheese frosting once cooled for extra sweetness.
- Use white chocolate chips instead of semisweet for a sweeter, mellow flavor variation.
How to Make Pumpkin Brownies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 3/4 cup (95g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Optional: 1/2 cup chocolate chips or chopped nuts for mixing in or topping
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30-35 minutes to bake. After baking, allow the brownies to cool completely before cutting, which may take another 20-30 minutes. Overall, plan for about 1 hour from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven:
Preheat your oven to 350°F (175°C). Grease or line an 8×8 inch (20×20 cm) square baking pan with parchment paper to prevent sticking.
2. Mix Wet Ingredients:
In a medium bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder to ensure even distribution.
4. Form the Brownie Batter:
Gradually add the dry ingredients to the wet mixture, stirring gently just until combined. Avoid overmixing to keep the brownies tender.
5. Prepare the Pumpkin Layer:
In a small bowl, mix the pumpkin puree with cinnamon and nutmeg until evenly blended.
6. Assemble the Layers:
Pour half of the brownie batter into your prepared pan and spread it evenly. Then, gently spoon the pumpkin mixture over this layer and spread to cover completely. Carefully top with the remaining brownie batter, spreading it evenly again. If you like, sprinkle chocolate chips or nuts on top for extra texture.
7. Bake Your Brownies:
Bake in the preheated oven for 30-35 minutes. To check doneness, insert a toothpick into the brownie layer (avoiding the pumpkin). It should come out with moist crumbs but not wet batter.
8. Cool and Serve:
Let the brownies cool completely in the pan. This helps to set the layers and makes clean cutting easier. Once cooled, slice into squares and enjoy as is, or add a dusting of powdered sugar or a scoop of vanilla ice cream for a special touch.
Can I Use Canned Pumpkin Puree Instead of Fresh?
Yes! Canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How Should I Store Pumpkin Brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months—just thaw before serving.
Can I Make These Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. The texture might be slightly different but still delicious.
What’s the Best Way to Reheat Pumpkin Brownies?
Warm brownies gently in the microwave for 10-15 seconds or in a low oven (about 300°F) for 5-10 minutes. This will refresh the fudgy texture without drying them out.