Go Back
–+ servings
Pumpkin Brownies

Irresistibly Fudgy Pumpkin Brownies for Fall Bliss

These fudgy pumpkin brownies are a delightful twist on chocolate desserts, perfect for fall celebrations.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 hours
Total Time 45 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Batter
  • 1 cup Unsalted Butter Use salted butter if unsalted is unavailable.
  • 1 cup Granulated Sugar No direct substitutions recommended.
  • 1/2 cup Light Brown Sugar Can be replaced with more granulated sugar.
  • 2 large Large Eggs Room temperature eggs mix better.
  • 1 teaspoon Vanilla Extract Avoid imitation for better taste.
  • 1 cup All-Purpose Flour Can substitute with gluten-free blend.
  • 1/2 cup Unsweetened Cocoa Powder Dutch-processed cocoa adds deeper taste.
  • 1/4 teaspoon Fine Sea Salt Table salt can be used but adjust amount.
  • 1 teaspoon Baking Powder Use baking soda as an alternative with vinegar.
  • 1 cup Semi-Sweet Chocolate Chips Substitute with dark or milk chocolate.
  • 1/2 cup Chopped Walnuts/Pecans Omit for nut-free brownies.
  • 1 cup Pumpkin Puree Replace with pureed sweet potato for variation.
For the Creamy Pumpkin Swirl
  • 8 ounces Cream Cheese Greek yogurt can be used for a lighter version.
  • 1 teaspoon Ground Spices (Cinnamon, Nutmeg, Ginger, Cloves) Adjust based on personal taste.
Optional Toppings
  • 1/4 cup Mini Chocolate Chips Regular chips can be used instead.
  • Flaky Sea Salt Optional garnish for sweet-salty contrast.

Equipment

  • 8x8 or 9x9 inch baking pan
  • mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare the baking pan.
  2. Whisk together unsalted butter, granulated sugar, and light brown sugar until thick and glossy, then add eggs and vanilla.
  3. Mix flour, cocoa powder, salt, and baking powder, then combine with wet ingredients and fold in chocolate chips and nuts.
  4. Beat cream cheese until smooth, then add pumpkin puree, sugar, egg yolk, vanilla, and spices.
  5. Layer brownie batter and cream mixture in the baking pan, swirl together.
  6. Bake for 30-38 minutes, checking for doneness at 28 minutes.
  7. Allow to cool completely in the pan for 1-2 hours before slicing.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 500IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Ensure eggs are at room temperature and avoid overmixing to maintain fudginess. Cool brownies completely for easier slicing and enhanced flavor.

Tried this recipe?

Let us know how it was!