Pumpkin Brownies

These gooey pumpkin brownies take the season's best flavors and combine them to create an unforgettable combination! Made with creamy pumpkin puree sandwiched between fudgy brownie layers, they are the perfect fall treat for all ages.

Best Pumpkin Brownies Recipe

Chocolate and pumpkin lovers, brace yourselves because these pumpkin brownies will knock your socks off!  Once you get a taste, I'm sure you will agree that they are some of the best fall desserts you will ever try.

In this easy pumpkin brownie recipe, I take my fudgy chocolate brownies and add a flavorful layer of pumpkin puree in between. I omit the baking powder to create the moistest texture you will sink your teeth into, and I use just the right amount of sugar so they are not overly sweet. The result is a melt-in-your-mouth, gooey brownie with a burst of fall flavor in each bite.

These chocolate pumpkin brownies are super easy to make. They require no special equipment and only basic ingredients you likely already have in your pantry. Even beginners will find this recipe a breeze.

They are also incredibly versatile. My Flavor Variations section has suggestions on how to customize your brownies and make them even more irresistible!

Katalin's Take On How To Best Incorporate Pumpkin With Brownies

There's no doubt that the best part of pumpkin brownies is the flavorful layer of fresh pumpkin puree that pairs perfectly with the fudgy chocolate. However, the method you use to incorporate the pumpkin can make quite a difference in how your brownies turn out.

While there are a few different ways to make them, I only found one that worked best and gave me flawless results: First, I tried incorporating cream cheese to create pumpkin cream cheese brownies (similar to my red velvet brownies), but I found that it diminished the pumpkin flavor that makes these fall brownies so unique. Next, I tried placing the pumpkin layer on either side of the brownie layer, which wasn't bad but also not quite the results I had hoped for.

Ultimately, I found that the best way to incorporate it with the brownies is to add a frozen layer of the pumpkin between the two layers of brownie batter just before baking. This method perfectly balances both worlds with a gooey pumpkin center!

Prepare The Pumpkin Layer & Freeze

Start by using a hand whisk to mix the pumpkin puree (canned pumpkin puree or homemade), cream cheese, and powdered sugar. Optionally, you can add pumpkin pie spice, which I highly recommend to enhance the taste!

Next, take a baking pan the same size as your brownie pan, line it with parchment paper, and evenly distribute the filling. Then, place the entire pan in the freezer for at least an hour. Do not skip this step; freezing keeps the filling from melting and making a mess when you layer it.

Prepare the Brownie Batter

Once the pumpkin filling is frozen, preheat your oven to 175 C / 350 F (without the fan). In the meantime, oil the inside of your 9-inch / 23 cm brownie tin and line the bottom and sides with parchment paper.

If your eggs aren't already at room temperature, place them in a bowl of warm water for about five minutes. They need to be at room temperature to emulsify correctly.

Next, create a double boiler by adding water to a pot and placing a bowl on top. Place your unsalted butter and semi sweet chocolate chips in the bowl and gently melt them by simmering the water over low-medium heat. 

Alternatively, you can melt them in the microwave, but you will want to warm them in short intervals to avoid burning the chocolate. Use a rubber spatula to scrape down the chocolate from the sides of the bowl as it melts. For more tips, check out my guide on melting chocolate chips.

In another bowl, whip the room-temperature eggs with the granulated sugar and brown sugar using an electric hand mixer or stand mixer for about 5-7 minutes until the mixture turns pale and fluffy.

With the mixer on low speed, gradually add the melted butter and chocolate to the egg-sugar mixture.

Next, sift in the dry ingredients (all purpose flour, salt, and cocoa powder). Don't skip the salt, as it is vital to balance the sweetness. Switch to a rubber spatula, then gently fold the ingredients until combined. Do not overmix, as it will result in a cakey texture!

Assemble & Bake

Transfer half of the brownie batter into the prepared brownie tin and smooth the top with an offset spatula. Place the solid, frozen layer of pumpkin filling on top of the brownie batter.

Then, evenly spread the second half of the brownie batter on top, ensuring that the two do not mix.

Bake the brownies for approximately 45 minutes at 175 C / 350 F , until the edges appear baked and the middle looks gooey but not raw. They will continue to firm up as they cool. For a softer brownie texture, consider slightly underbaking them.

Allow your pumpkin brownies to cool completely in the pan at room temperature before cutting and serving.

Storing & Freezing

Store any leftover pumpkin brownies in an airtight container in the refrigerator for 2-3 days. 

To freeze, wait until the brownies cool completely to room temperature. Then, wrap them tightly in plastic wrap or parchment paper followed by aluminum foil (this prevents freezer burn) and place them in a zipper freezer bag. Store in the freezer for up to three months.

For more tips, see my guide on storing brownies.

Flavor Variations

These pumpkin brownies are already as delicious as they come, but you can enhance their flavor with one of the following variations:

Add more chocolate chips, as I do in my triple chocolate brownie recipe. You can also use caramel or butterscotch chips. Or, instead of the traditional chocolate brownie layer, you can use white chocolate brownies. 

Add crushed nuts such as almonds, hazelnuts, macadamia, or pecans.

Top your brownies with my cream cheese frosting for a tasty and creamy finishing touch. You can even enhance the flavor of your cream cheese with vanilla extract, pumpkin spice, or peanut butter, as I do in my peanut butter cream cheese frosting. 

Instead of cream cheese frosting, you can drizzle on some of my homemade caramel or chocolate glaze from my baked chocolate donuts. Drizzle on some maple glaze from my mini pumpkin bundt cake recipe for a maple syrup flavor!

Or, put a twist on the flavor and swap out the pumpkin puree for homemade mashed sweet potatoes!

Ingredient Substitutions

Before attempting to make ingredient substitutions, remember that it may be necessary to adjust the other ingredient quantities to maintain the balance in taste and texture. Carefully read the recommended substitute guides and check the required quantities for the best results!

To make your pumpkin brownies gluten free, use one of the alternatives in my flour guide.

To make your brownies vegan friendly, see my dairy free brownie guide. If you prefer simply to omit the butter, you can try one of these butter substitutes.

You can use one of the suggestions in my egg substitution guide for eggless brownies.

Expert Tips For Making Pumpkin Brownies

1. Always use high-quality ingredients to achieve the best taste and texture. You will want to use high-fat cream cheese and butter, high-quality semi-sweet chocolate chips (e.g., Callebaut or Lindt), Dutch-processed cocoa powder, and a good-quality, non-watery pumpkin puree (I like to use Libby's).
2. Make sure to use 100% pumpkin puree instead of pumpkin pie filling. Pumpkin pie filling contains extra sugar and spices that can affect the flavor of the brownies.
3. If your pumpkin puree is more on the watery side, pour it through cheesecloth or gently boil it over medium heat to remove excess water. You don´t need to worry about this step if you are using Libby´s canned pumpkin puree.
4. Use unsalted butter and unsweetened cocoa powder to fully control the salt and sugar quantities in the recipe.
5. For perfectly sliced brownies, run your knife under hot water before you make each slice to prevent the chocolate from getting stuck on the knife.

What Equipment To Use

A digital oven thermometer is a key piece of equipment to ensure an accurate oven temperature, regardless of oven model. Likewise, a digital scale is essential for the most precise and consistent ingredient measurements.

You'll need an electric hand mixer to beat the eggs and sugar, while a rubber spatula is necessary to fold the egg-sugar mixture with the melted butter and chocolate and fold in the dry ingredients.

This recipe requires a 9-inch (23 cm) brownie pan. An offset spatula will make it easier to spread the batter evenly.

Try Some Of My Brownie Recipes

If you loved these easy pumpkin brownies, you would certainly want to get your hands on my other decadent, fudgy brownie recipes:

• Raspberry Brownies
• Pumpkin Blondies
• Coffee Brownies
• Tiramisu Brownies
• Lemon Brownies
• Biscoff Brownies

And for even more fun desserts that put a delicious twist on their traditional counterparts, check out my roundup of the 41 Best Unique Desserts.

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