They’re filled with unsweetened cocoa powder and mini semi-sweet chocolate chips and have a gorgeous swirl of pumpkin batter mixed with the chocolate brownie batter.
Some of my other favorite brownie recipes are these Sheet Pan Brownies, Brownies with frosting, and my Peppermint Brownies.
These brownies are perfectly fudgy and you’ll love the creamy pumpkin puree that is layered throughout every bite of these very festive treats. By adding in just a hint of cinnamon, pumpkin pie spice and vanilla these pumpkin brownies are swirled together with warm, earthy, spicy notes in every bite.
For a very simple finish once the brownies are baked, I like to sprinkle them with flaky sea salt to enhance the chocolate sweetness and earthy flavors of these pumpkin brownies.
I love baking with pumpkin, especially this time of year. My Pumpkin Pie Bars, Pumpkin Banana Bread, and Pumpkin Snickerdoodles are all worth checking out if you enjoy these Pumpkin Brownies!
Melted butter: makes the Pumpkin Brownies soft and dense. Be sure to allow the butter to slightly cool so it’s not super hot when you mix in with the other wet ingredients. Unsweetened cocoa powder: brownies made with cocoa have a deep chocolate flavor and have a soft, moist texture. Pumpkin puree: be sure to use 100% pumpkin puree, and not the pumpkin pie mix. White sugar: since white sugar is a dry sugar, it helps make the Pumpkin Brownies chewier. Brown sugar: and brown sugar is a wet sugar. The molasses in brown sugar is responsible for a more fudgy texture. Eggs: room temperature eggs are important for this recipe so they can mix more evenly with the eggs white and other ingredients in the brownies. Vegetable oil: contributes to the moistness of the brownies Mini chocolate chips: I love using the mini chocolate chips but you can use any kind or even a chopped up chocolate bar. Other ingredients needed: Vanilla extract, all purpose flour, salt, cinnamon and pumpkin pie spice
Tips and Variations
To make the even more festive, dress them up with candy corn for Halloween and Thanksgiving, seasonal M & M’s, or top with nuts. For even more chocolate goodness, add additional chocolate chips on top. This recipe easily converts to gluten free with a 1:1 ratio of King Author’s or Bob’s Red Mill Gluten Free Flour. To ensure clean cuts, wipe the knife off between cuts, or use a plastic knife! Careful not to over bake the brownies. But if you do, no worries. Top with a dollop of peanut butter or melted chocolate to bring some moisture back to the brownie! Keep the Pumpkin Brownies wrapped and on the counter for 2-3 days, up to a week in the refrigerator, or wrap them individually and freeze them for up to 3 months.
