Can I use store-bought pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugar and spices that can overwhelm the flavor balance. If all you have is pie filling, reduce or omit the extra sugar and pumpkin pie spice in the recipe.

Why do my brownies come out dry?

This usually happens from over-baking or over-mixing. Start checking for doneness right at 30 minutes and remove from the oven as soon as a tester comes out with a few moist crumbs. Mixing the batter just until combined is also key for that fudgy texture.

Can I double this recipe?

Absolutely! Double all ingredients and use a 9x13-inch pan. Keep an eye on the baking time—start testing around 35 minutes, but it may take a bit longer.

Can I substitute almond butter for peanut butter?

Definitely! Almond butter works perfectly and provides a slightly different, delicate nutty flavor. Sunflower seed butter is a great choice for a nut-free version.

Pumpkin Brownies Recipe

Name: Pumpkin Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup granulated sugar (192g); 2 eggs, room temperature; 1 tsp. vanilla extract; 1/2 cup unsalted butter, melted and cooled; 1 cup unsweetened cocoa powder (80g); 1/2 tsp. salt; 1/2 tsp. baking soda; 1/4 cup granulated sugar (48g); 1 egg, room temperature; 1/2 cup pumpkin puree (108g); 2 Tbsp. creamy peanut butter or almond butter (33g); 1/2 cup all-purpose flour (60g); 1/4 tsp. salt; 1/4 tsp. baking soda; 3/4 tsp. pumpkin pie spice

There’s something truly special about the combination of deep chocolate richness and warm, spiced pumpkin that just screams coziness. That’s why these Pumpkin Brownies are a must-try! They’re delightfully fudgy, perfectly marbled, and incredibly easy to whip up, even on the busiest weeknights. With a swirl of chocolate and pumpkin layers in every bite, this treat looks fancy but comes together quickly—no need for any extra fuss. Whether you’re a die-hard chocolate lover or a pumpkin spice fanatic (or both!), this recipe brings the best of both worlds directly to your dessert table.

Why You’ll Love This Recipe

Ridiculously Simple: No need for complicated methods here; just basic mixing, swirling, and into the oven they go.
Quick to Make: You’re looking at just 15 minutes of prep—ideal for when that unexpected craving hits.
Beautifully Marbled: Each brownie boasts stunning swirls of pumpkin and chocolate, so you get gorgeous, bakery-style results right from your own kitchen.
Perfect Texture: Soft, fudgy, and moist—these brownies deliver everything you want in a bite-sized square.
Flavorful Contrast: The bittersweet chocolate pairs beautifully with warmly spiced pumpkin. Trust me, you’ll want a second piece!

Ingredients You’ll Need

Gather up the following for the best brownies, with a quick note for each to help you flex your kitchen muscles:

For the Chocolate Brownie Batter

Granulated Sugar: Sweetens the brownies and helps deliver that glossy, crackly top everyone loves.
Eggs (room temperature): Bind everything for a rich, fudgy texture. Room temp eggs blend more smoothly.
Vanilla Extract: Adds depth and rounds out the chocolate flavor.
Unsalted Butter (melted, cooled): Makes the brownies extra moist and adds superb richness.
Unsweetened Cocoa Powder: The main event—bold chocolate flavor without any added sweetness.
Salt: Balances the sweetness and enhances every other ingredient.
Baking Soda: Lifts the brownies a bit, preventing them from becoming too dense.

For the Pumpkin Batter

Sugar: Adds sweetness to the pumpkin layer, balancing the spices.
Egg (room temperature): Creates a creamy pumpkin layer that won’t get lost among the chocolate.
Pumpkin Puree: Delivers that signature autumn flavor and beautiful color. Canned or homemade both work.
Creamy Peanut Butter or Almond Butter: Adds nutty depth and creaminess—peanut butter is classic, but almond butter is a great sub.
All-Purpose Flour: Just enough to bind the pumpkin mixture without drying it out.
Salt: For balance and flavor enhancement.
Baking Soda: A little lift for a lighter texture.
Pumpkin Pie Spice: This is where the magic happens—cinnamon, nutmeg, and all the warm flavors you crave.

Note: For the perfect swirl, don’t skip letting the butter cool and the eggs come to room temp!

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

Ready to mix things up? Here are a few ways to make this recipe your own:

Vegan Swap: Use flax eggs and plant-based butter for a fully vegan treat.
Nut-Free: Substitute sunflower seed butter for the peanut or almond butter.
Extra Chocolatey: Fold some chocolate chips or chunks into the brownie layer for bursts of molten chocolate.
Spice Blend: Experiment with your own spice combos—try cardamom, ginger, or a sprinkle of ground cloves.
Gluten-Free: Use your favorite gluten-free flour blend in place of all-purpose flour.

How to Make Pumpkin Brownies

Step 1: Prep the Pan

Preheat your oven to 350°F and grease an 8×8-inch baking pan. Line it with parchment paper, leaving an overhang; this little trick makes lifting the brownies out an absolute breeze once they’ve cooled.

Step 2: Make the Brownie Batter

In a medium bowl, whisk together the sugar, eggs, and vanilla extract until fully combined. Slowly pour in the melted, cooled butter, whisking while you add to prevent scrambling the eggs. Now, sift in the cocoa powder, salt, and baking soda. Whisk until smooth and glossy, making sure no dry bits remain. Set aside.

Step 3: Make the Pumpkin Batter

Give your whisk a quick rinse. In another bowl, combine the sugar, egg, pumpkin puree, and your choice of creamy peanut or almond butter. Whisk until smooth and luscious. Add flour, salt, baking soda, and pumpkin pie spice, then whisk just until combined—don’t overmix if you want a fudgy texture.

Step 4: Layer and Swirl

Spread about two-thirds of the brownie batter into an even layer in your pan. Gently spread half of the pumpkin batter over that. Now, dollop spoonfuls of the remaining batters across the surface, alternating chocolate and pumpkin. Drag a butter knife or skewer through the dollops to create beautiful swirls. Tap the pan on the counter a couple of times to settle everything evenly.

Step 5: Bake and Cool

Bake in your preheated oven for 30–35 minutes. You’re looking for a tester to come out with just a few moist crumbs (start checking at 30 minutes—every oven is a little different). Let the brownies cool completely in the pan before lifting them out and slicing. This patience will reward you with perfect, fudgy squares.

Pro Tips for Making the Recipe

Don’t overmix—both batters only need to be mixed until just combined to ensure maximum fudginess.
Cool completely before slicing; cutting too soon will ruin the texture.
Room temperature eggs help with even mixing. Cold eggs can cause the melted butter to seize.
If the swirling looks messy, don’t stress—it always bakes up beautifully. The rustic look is part of the charm!
For the best flavor, use pure pumpkin puree—not pumpkin pie filling.

How to Serve

These Pumpkin Brownies need very little to shine, but if you’re feeling festive, a scoop of vanilla ice cream or a drizzle of warm caramel sauce takes things over the top. They’re wonderful with a mug of strong coffee or chai tea, making them a perfect pick-me-up dessert. For a more decadent treat, add a light dusting of powdered sugar or a dollop of whipped cream just before serving.

Make Ahead and Storage

Storing Leftovers

Place cooled brownies in an airtight container. They’ll stay moist and delicious at room temperature for up to 3 days or in the fridge for up to 5 days.

Freezing

These brownies freeze exceptionally well. Wrap individual squares tightly in plastic wrap and store them in a freezer-safe bag or container. They’ll keep for up to 2 months. Just let them thaw at room temperature when you’re ready to indulge.

Reheating

Brownies are surprisingly forgiving. If you want to warm them up, a quick 10–15 seconds in the microwave brings back that just-baked magic—perfect for melting chocolate chips if you added any!

FAQs

Can I use store-bought pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, as pumpkin pie filling contains added sugar and spices that can overwhelm the flavor balance. If all you have is pie filling, reduce or omit the extra sugar and pumpkin pie spice in the recipe.
Why do my brownies come out dry?

This usually happens from over-baking or over-mixing. Start checking for doneness right at 30 minutes and remove from the oven as soon as a tester comes out with a few moist crumbs. Mixing the batter just until combined is also key for that fudgy texture.
Can I double this recipe?

Absolutely! Double all ingredients and use a 9×13-inch pan. Keep an eye on the baking time—start testing around 35 minutes, but it may take a bit longer.
Can I substitute almond butter for peanut butter?

Definitely! Almond butter works perfectly and provides a slightly different, delicate nutty flavor. Sunflower seed butter is a great choice for a nut-free version.

Final Thoughts

With their beautiful marbling and irresistible flavors, these Pumpkin Brownies are bound to become a staple in your kitchen. They’re surprisingly easy, incredibly satisfying, and offer plenty of room for experimentation. Whether you bake them for a cozy dessert, a festive gathering, or just to treat yourself after a long day, you’ll find each bite worth savoring. Give the recipe a try—you might discover your new favorite way to combine chocolate and pumpkin!