These pumpkin brownies blend the rich flavors of chocolate and pumpkin into a moist treat. They’re perfect for fall but yummy any time of year!
When I make these, I can’t resist licking the bowl—it’s that good! Try pairing them with a scoop of vanilla ice cream for an extra special treat!
Key Ingredients & Substitutions
Unsalted Butter: This keeps the brownies rich and moist. If needed, you can use coconut oil or margarine instead. I enjoy using butter for flavor, but it’s nice to have options!
Cocoa Powder: Unsweetened cocoa powder provides the chocolate flavor. If you’re looking for a different taste, try using dark cocoa powder for a deeper richness.
Pumpkin Puree: Canned pumpkin puree is convenient and easy. For a fresh twist, use homemade pumpkin puree from roasted pumpkin. Just ensure it’s smooth and not too watery!
Pumpkin Pie Spice: If you don’t have this spice blend, mix cinnamon, nutmeg, and ginger. I like to adjust the spices to my taste, so feel free to get creative!
How Do You Achieve the Best Swirl in Your Brownies?
Creating that beautiful pumpkin swirl is simpler than it sounds! Here’s how:
- When dolloping the pumpkin mix, place it in random spoonfuls over the brownie batter, rather than spreading it all at once.
- Use a knife or skewer to gently swirl through the batter. Don’t overdo it; just a few turns create the marbled effect!
- Avoid mixing completely; you want to see distinct layers of brownie and pumpkin. This will make them look stunning!
Delicious Pumpkin Brownies Recipe
Ingredients You’ll Need:
For the brownie layer:
- 1/2 cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (35g) unsweetened cocoa powder
- 1/2 cup (65g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup (90g) semi-sweet chocolate chips (optional)
For the pumpkin swirl:
- 1/2 cup (120g) canned pumpkin puree
- 1/3 cup (67g) brown sugar, packed
- 1 tablespoon all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- Pinch of salt
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 30-35 minutes to bake. Let the brownies cool for a bit before serving, making the total time approximately 1 hour. Patience pays off in taste!
Step-by-Step Instructions:
1. Prepare the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease an 8×8-inch square baking pan or line it with parchment paper, allowing some overhang. This will help you lift the brownies out later.
2. Make the Brownie Batter:
In a microwave-safe bowl, melt the butter. Stir in the granulated sugar until it’s well combined. Then, add the eggs one by one, beating well after each. Don’t forget to mix in the vanilla extract for flavor!
3. Combine Dry Ingredients:
In a separate bowl, sift together the cocoa powder, flour, salt, and baking powder. Gradually fold these dry ingredients into your wet mixture, mixing until just combined. If you’re using chocolate chips, gently stir them in now.
4. Prepare the Pumpkin Swirl:
In a small bowl, whisk together the pumpkin puree, brown sugar, flour, pumpkin pie spice, vanilla extract, and a pinch of salt until smooth. This will create a sweet, flavorful swirl to enhance the brownies!
5. Assemble the Brownies:
Pour the brownie batter into the prepared pan and spread it evenly across the bottom. Next, dollop spoonfuls of the pumpkin mixture over the top. Don’t worry about making it perfect—this will be swirled in!
6. Create the Swirl:
Using a knife or skewer, gently swirl the pumpkin mixture into the brownie batter. Aim for a marbled effect — you want to see both the brownie and pumpkin layers without overmixing.
7. Bake:
Place the pan in the oven and bake for 30 to 35 minutes. Check for doneness by inserting a toothpick in the center; it should come out with a few moist crumbs. Remember, don’t overbake; fudgy brownies are the best!
8. Cool and Serve:
Once baked, allow the brownies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang, cut into squares, and enjoy! Pair with whipped cream or a scoop of vanilla ice cream for an extra treat!
Enjoy your rich, fudgy pumpkin brownies that are sure to impress everyone around!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can use fresh pumpkin puree made from roasted pumpkin. Just make sure it’s blended smoothly and not too watery, as excess moisture can affect the texture of the brownies.
How Do I Store Leftover Brownies?
Leftover brownies can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months.
Can I Substitute the Eggs for a Vegan Option?
Yes! You can replace each egg with 1/4 cup of applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Just note that the texture may vary slightly.
What Should I Serve With These Brownies?
These brownies are delicious on their own, but they pair wonderfully with whipped cream, vanilla ice cream, or a drizzle of caramel sauce for added sweetness and flavor!