Name: Easy Pumpkin Brownies Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1/2 cup butter; 6 oz semisweet or bittersweet chocolate, chopped; 2 cups all purpose flour; 1 tsp baking powder; 1 tsp salt; 1 1/2 cups sugar; 4 large eggs, at room temperature; 1 1/4 cups pumpkin puree (not pumpkin pie mix); 1/4 cup vegetable oil; 1 tsp cinnamon; 1 tsp pumpkin pie spice; 1/3 cup chocolate chips

If you’re hunting for a fall treat that’s cozy, rich, and has that perfect seasonal flair, you’ve hit the jackpot. This Easy Pumpkin Brownies Recipe is one of my favorite ways to bring pumpkin into a classic chocolate dessert — and trust me, it’s absolutely fan-freaking-tastic. The swirls of pumpkin puree melt into fudgy brownie layers, creating a texture and flavor combo you won’t want to miss. Stick with me, and I’ll guide you through every step so you nail these every time.

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Why You’ll Love This Recipe

Super Simple to Make: You don’t need any fancy equipment or odd ingredients—just basic pantry staples and pumpkin puree.
Perfect Texture Balance: The brownie part is fudgy and rich, while the pumpkin swirl is moist and spiced—seriously dreamy.
Great for Any Occasion: Whether it’s a Halloween party, Thanksgiving dessert, or just a cozy snack, these brownies fit right in.
Kid-Friendly and Crowd-Pleasing: My family goes crazy for these, and I bet yours will too.

Two square pieces of a golden-brown dessert, each with a soft texture and sprinkled with large, shiny dark chocolate chips on top. The pieces are stacked, showing the thickness and a slightly dense inside. They are placed on a clean white plate, which sits on a folded blue and white cloth with a wavy pattern. The background shows a white marbled surface with a fork to the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients come together to create a luscious, spiced brownie with an irresistible pumpkin swirl. I love that you can find everything easily at your local store, and once you have them, this recipe is a breeze to put together.

Butter: Using real butter gives these brownies their rich, fudgy texture—don’t swap for margarine here.
Semisweet or Bittersweet Chocolate: Chopped chocolate melts beautifully into the batter and boosts that deep chocolate flavor.
All-Purpose Flour: The base for structure—don’t substitute with whole wheat as it changes texture too much.
Baking Powder: Helps a little lift without making brownies cakey.
Salt: Just a bit to balance and enhance flavors.
Sugar: I stick with granulated sugar for this one—it sweetens without extra moisture.
Large Eggs: At room temperature for better mixing and texture.
Pumpkin Puree: Make sure it’s pure pumpkin and not pumpkin pie filling—you want that natural pumpkin flavor and smooth texture.
Vegetable Oil: Adds moisture to the pumpkin swirl, keeping it soft and tender.
Cinnamon: This warms up the pumpkin just right.
Pumpkin Pie Spice: A blend that brings that cozy fall vibe to every bite.
Chocolate Chips (optional): Sprinkling these on top is a little extra touch my family loves—more melty chocolate yum.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

What I love about this Easy Pumpkin Brownies Recipe is how easy it is to play around with. I often tweak it depending on the occasion or my mood—you can make these brownies completely your own.

Nutty Twist: Adding chopped walnuts or pecans gives a nice crunch and earthy flavor; my family went nuts for this once, literally!
Gluten-Free Option: Swap all-purpose flour with a gluten-free blend and add an extra egg for structure—I’ve done this successfully for friends with allergies.
Spiced Up: Double the pumpkin pie spice if you love a stronger autumnal punch—it’s delicious and warming on chilly days.
Chocolate Ganache Drizzle: For special occasions, I drizzle some ganache on top right after baking to make these brownies even more decadent.

How to Make Easy Pumpkin Brownies Recipe

Step 1: Melt Butter and Chocolate

Start by preheating your oven to 350°F and lining a 9×9 pan with foil or parchment—then give it a quick spray with non-stick oil. In a heavy pot over low heat, melt the butter and chopped chocolate together, stirring gently until the mixture is silky smooth. Remove from the heat and set aside to cool slightly. I like this step because it creates that deep, fudgy base the brownies need.

Step 2: Mix Eggs and Sugar

Using an electric mixer, beat the sugar and eggs until they’re very well combined and slightly thickened—that’s key for a nice rise. Then, add the flour, baking powder, and salt, stirring just enough to bring everything together. Trust me, don’t overmix here or your brownies could turn out tough.

Step 3: Divide and Flavor Your Batters

Pour this batter evenly into two bowls—one gets the melted chocolate mixture stirred in, and the other gets the pumpkin puree along with vegetable oil, cinnamon, and pumpkin pie spice. Each bowl becomes its own flavor bomb, and you’ll see the magic happen when we combine them next.

Step 4: Layer, Swirl, and Sprinkle

Time to assemble! Alternate dollops of the pumpkin and brownie batters in the pan, then use a knife or skewer to swirl gently—aim for marbled beauty, not full mix. If you want that extra chocolate pop, sprinkle chocolate chips on top. This step always makes me smile because you get to play artist with food.

Step 5: Bake and Cool

Bake for 40-45 minutes or until a toothpick inserted in the center comes out almost clean—some fudgy crumbs are perfect. Let these cool completely on a wire rack before cutting, so the textures settle right. I used to rush this part but learned patience makes a huge difference!

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Pro Tips for Making Easy Pumpkin Brownies Recipe

Room Temperature Eggs: Always use eggs at room temp—it helps the batter come together smoothly and gives a better rise.
Low and Slow Chocolate Melting: Melting chocolate slowly over low heat prevents it from seizing and turning grainy—I’ve learned this the hard way!
Gentle Swirling: Swirl the batters just enough to create pretty patterns without fully blending—this keeps the distinct pumpkin-chocolate flavor balance.
Don’t Skip Cooling: Let the brownies cool completely before slicing to avoid crumbling and keep them fudgy.

How to Serve Easy Pumpkin Brownies Recipe

A stack of three thick, square pumpkin spice bars with a soft, crumbly texture sits on a small, wavy-edged dark blue plate. This blue plate is placed on a larger white plate, and both plates sit on a blue and white checkered cloth. In the background, there is an orange container with white

Garnishes

I love topping these brownies with a light dusting of powdered sugar or a drizzle of melted white chocolate for contrast. Another favorite? A dollop of whipped cream with a sprinkle of cinnamon—it makes them feel extra special without any fuss.

Side Dishes

Serving these with a scoop of vanilla ice cream or alongside a hot cup of chai latte really amps up the cozy factor. These combos have become go-to comforts during our chilly autumn evenings.

Creative Ways to Present

For holiday parties, I’ve swirled the brownie batter into mini muffin tins for individual treats—so cute and portable. You could also stack brownie squares between layers of cream cheese frosting for a pumpkin brownie cake that’s sure to wow.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin brownies keep well in an airtight container at room temperature for up to 3 days. I usually stash mine in the fridge if it’s warm in the kitchen—this keeps them fresh and the texture just right.

Freezing

I’ve frozen these brownies with great success! Wrap them tightly in plastic wrap and then foil, or use a freezer-safe container. When you’re ready, thaw overnight in the fridge, and they’ll taste almost as fresh as the day you baked them.

Reheating

If you want to enjoy these warm, a quick zap in the microwave for about 15 seconds does the trick. Just be careful not to overheat, or you’ll lose that fudgy texture—warm and soft is what you’re aiming for.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

I recommend sticking with plain pumpkin puree rather than pie filling. The pie filling contains added sugars and spices that can throw off the sweetness and spice level of the brownies, making them too sweet or altering the flavor balance.
Can I make these brownies vegan?

With a few tweaks, yes! Substitute butter with a vegan alternative like coconut oil, use flax eggs instead of chicken eggs, and check that the chocolate is dairy-free. I haven’t tried this exact recipe vegan-style yet, but those substitutions usually work well in pumpkin brownies.
How do I know when my pumpkin brownies are done?

The best test is the toothpick test: insert a toothpick into the center and it should come out with just a few moist crumbs attached—not wet batter. The edges will pull slightly from the pan, and the top will look set but not dry.
Can I add nuts or other mix-ins?

Absolutely! Nuts like walnuts or pecans add a lovely crunch that complements the fudgy texture. You could also toss in white chocolate chips or dried cranberries for extra bursts of flavor.

Final Thoughts

I absolutely love how this Easy Pumpkin Brownies Recipe brings together the best of two worlds: that rich, cocoa goodness and the cozy, spiced warmth of pumpkin. When I first tried making pumpkin brownies this way, I was hooked immediately—and honestly, my family keeps asking me to make them again and again. These brownies are simple enough for weeknight baking but special enough for holiday gatherings. I hope you enjoy making and devouring these as much as I do—be sure to let me know how your batch turns out!