I love all things pumpkin and I am a bit of a brownie addict, so this homemade pumpkin brownies recipe is perfect!
The Fall season is a popular time to make pumpkin-related desserts like pumpkin pie, pumpkin roll, pumpkin cookies, etc. Time to add another yummy pumpkin dessert, pumpkin brownies. Of course, you can have these all year round, no need to wait for the Fall.
Pumpkin brownies are basically a layer of pumpkin on top of a layer of classic chocolate brownies, topped with chocolate chips and pecans.
If you love brownies and pumpkin, you are going to love these pumpkin brownies. They are so easy to make too. If I can do it, you can do it. Let’s get baking!
Step 1: Gather the ingredients
In order to make these delicious homemade pumpkin brownies you will need the following ingredients:
- White granulated sugar
- Flour – All purpose/plain flour
- Baking soda
- Pumpkin puree – You can use canned pumpkin puree or this yummy super easy to make homemade pumpkin puree.
- Oil – I typically use vegetable oil, but canola, coconut, olive, etc. will work as well.
- Cloves – Or use pumpkin pie spice.
- Butter – Unsalted or salted butter.
- Chocolate chips – I usually use semi-sweet, but milk or dark chocolate chips will work too.
- Hand mixer
- Wooden spoon
- 9×9 baking pan or 11×7 for thicker brownies, or bigger pan for thinner brownies.
Step 2: How to make pumpkin brownies at home
Begin by preheating the oven to 350 F/176 C.
Add the sugar and eggs in a large bowl and mix them together with a hand mixer, wooden spoon, etc.
Add in the flour, salt, and baking soda and mix together with a spatula or wooden spoon. Don’t use the mixer at this point, it is too easy to over mix the brownie batter.
Now, divide the batter in half. Half will be used for the pumpkin part of the brownies and the other half will be used for the chocolate part of the brownies.
Add the pumpkin puree, again use store-bought or this homemade pumpkin puree, along with the oil, cinnamon, and pumpkin spice or cloves. Mix those ingredients until combined with a spatula or spoon and set it aside.
Melt together the butter and chocolate chips. You can do this on the stovetop if you like, on low heat. Or You can do it in the microwave.
In the microwave start with the chocolate chips. On high, bursts of 30 seconds, stir, 30 seconds, stir, until almost completely melted. Then add in the butter and repeat those steps until melted.
Stir them together to make sure they are well combined. Then add that chocolate mixture to the other half of your batter. Stir to combine.
You will be left with a pumpkin brownie batter and a chocolate brownie batter.
Step 3: Bake the pumpkin brownies
Now, add the chocolate brownie base to a baking pan lined with parchment paper or sprayed with cooking spray.
Spread it out evenly. Next, add the pumpkin mixture on top, again spreading it out evenly. Add the nuts and chocolate chips.
Bake for 40 to 45 minutes. If you are using a bigger pan the brownie will be thinner and won’t take as long to bake. Check it with a toothpick after 35 minutes. When the toothpick comes out clean it is done.
Take the pan of freshly baked pumpkin brownies out of the oven and let them cool for a few minutes in the pan. Then lift up on the parchment paper and place it on a cookie rack to cool the rest of the way.
After they cool, cut them up into squares. Serve and enjoy!
How long do pumpkin brownies last?
If stored in an airtight container they will last a few days at room temperature or about a week in the fridge. They can also be frozen for a few months.
Here are a few other recipes you may like:
- Hand mixer
- Wooden spoon
- 8×8 baking pan or 11×7 for thicker brownies, or bigger pan for thinner brownies.
- 1 1/2 cups of white granulated sugar 300g
- 4 large eggs
- 2 cups all-purpose flour/plain 240g
- 1 tsp salt 5g
- 1 tsp baking soda 5g
- 1 1/4 cup of pumpkin puree canned (280g)
- 1/4 cup oil vegetable, etc. (60mL)
- 1 tsp. ground cinnamon 3g
- 1 tsp. ground cloves or pumpkin pie spice 4g
- 1/2 cup of unsalted butter 115g
- 1 cup of semisweet chocolate chips 170g
- 1/4 cup chocolate chips
- 1/4 cup chopped nuts
- Preheat the oven to 350 F (176 C). Add the sugar and eggs to a large bowl and mix them together with a hand mixer, wooden spoon, etc.
- Add the flour, salt, and baking soda. Then use a wooden spoon or spatula to fold all the ingredients together.
- Divide the mixture evenly into two bowls. Set one of the bowls aside. Add in the pumpkin puree, oil, cinnamon, and pumpkin spice. And with a spatula or wooden spoon mix all the ingredients together.
- In a small bowl melt together the butter and the chocolate chips. Do this in the microwave with bursts of 30 seconds stirring in between or on the stovetop, with low heat. Add this chocolate mixture to the other half of the batter and mix until combined.
- Line a baking pan with parchment paper or spray it with cooking spray. Add the chocolate brownie mixture to the pan. Spread it out evenly. Next add the pumpkin mixture on top, again spreading it out evenly. Add the nuts and chocolate chips.
- Bake for 40 to 45 minutes on the middle rack. If you are using a bigger pan the brownie will be thinner and won't take as long to bake. Check it with a toothpick after 35 minutes. When the tooth pick comes out clean it is done.
- Take the pumpkin brownies out of the oven, and let them cool first in the pan for a few minutes then on a cookie rack. I just grab the parchment paper and lift it out and then place it on the rack. After it has cooled, cut it up and serve. Enjoy!
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