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

Description

Pumpkin Brownies are a delicious fall-inspired twist on classic chocolate brownies, featuring layers of rich chocolate and warmly spiced pumpkin batter swirled together. These fudgy brownies are easy to make, perfectly marbled, and bring together the decadence of chocolate with the creamy texture and subtle spice of pumpkin, ideal for seasonal gatherings or cozy nights in.

Ingredients

Units Scale

Chocolate Brownie Batter

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

Pumpkin Batter

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

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch pan and line it with parchment paper, allowing some overhang on the sides for easy removal and slicing after baking.
Mix Chocolate Brownie Batter: In a medium-sized bowl, combine the granulated sugar, eggs, and vanilla extract. Whisk together until well combined. Slowly pour in the melted and cooled butter while whisking, ensuring the butter does not scramble the eggs. Add the unsweetened cocoa powder, salt, and baking soda, and mix until you have a smooth, even batter with no dry pockets. Set aside and rinse your whisk.
Make Pumpkin Batter: In a separate bowl, whisk together the granulated sugar, egg, pumpkin puree, and peanut butter until smooth. Add the all-purpose flour, salt, baking soda, and pumpkin pie spice. Whisk until just combined to avoid overmixing.
Layer Batters: Spread about two-thirds of the chocolate brownie batter in an even layer on the bottom of your prepared pan. Gently spread half of the pumpkin batter over the chocolate layer.
Marble Batters: Alternate spoonfuls of the remaining chocolate and pumpkin batters on top. Using a butter knife or spoon, gently swirl the batters together to create a marbled effect. Firmly tap the pan on the counter a few times to settle the batter and remove air bubbles.
Bake: Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (not wet batter).
Cool and Slice: Allow the brownies to cool completely in the pan for best results. Once cooled, lift them out using the parchment overhang and slice into 16 squares before serving.

Notes

Do not over-mix the wet and dry ingredients; mix only until just combined for fudgy brownies.
Take your time layering and marbling the batters for the best chocolate-pumpkin swirl in every bite.
Allow brownies to cool fully before slicing to achieve the perfect fudgy texture.
Start checking the brownies at the 30-minute mark, as oven temperatures may vary.
Nutritional values are estimates and may change with substitutions.

Nutrition

Serving Size: 1 brownie
Calories: 160
Sugar: 11g
Sodium: 110mg
Fat: 8g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 2g
Protein: 3g
Cholesterol: 32mg