Pumpkin brownies are a cozy twist on the classic brownie, combining rich chocolate with the subtle sweetness and moist texture of pumpkin. These brownies come out soft and fudgy, with a hint of warm spices like cinnamon that remind me of fall baking. They’re a great way to enjoy chocolate and pumpkin together without making a full pie.
I love making pumpkin brownies when the weather starts to cool down because they fill the house with such a comforting aroma. The pumpkin keeps the brownies nice and moist, so even if you forget to watch the clock, they still turn out perfectly chewy. I usually add a sprinkle of powdered sugar on top just to make them look extra inviting.
These brownies are perfect for sharing at a casual get-together or just for a cozy night in with a cup of tea or coffee. I find they’re even better the day after baking when the flavors have had time to settle. If you haven’t tried mixing pumpkin into your brownies before, this recipe might just become your new fall favorite!
Key Ingredients & Substitutions
Pumpkin puree: Make sure to use plain pumpkin puree, not pumpkin pie filling, for the best flavor and texture. If needed, canned butternut squash puree makes a fine substitute for a slightly different but tasty twist.
Cocoa powder: Unsweetened cocoa powder gives that deep chocolate flavor. Natural or Dutch-processed cocoa both work but keep in mind Dutch-process is milder and darker. Adjust to taste if you swap.
Peanut butter: This adds a creamy, salty contrast and marbled look. You can swap for almond or cashew butter for a different nutty flavor or skip it altogether for pure pumpkin chocolate brownies.
Spices: Cinnamon is key for warmth, while nutmeg and ginger are optional but add extra cozy fall notes. Feel free to reduce or leave out if you prefer a more straightforward chocolate-pumpkin taste.
How Do You Get That Perfect Swirl in Pumpkin Brownies?
The swirl effect comes from carefully layering and swirling the peanut butter with the brownie batter. Here’s how to nail it every time:
- Pour half the batter evenly into your pan and smooth out gently.
- Drop spoonfuls of peanut butter across the batter rather than spreading it flat.
- Use a butter knife or skewer to swirl the peanut butter in a figure-8 or random circular motions. Avoid overmixing or you’ll lose the swirl effect.
- Add the remaining brownie batter on top, spread gently to cover without mixing into the peanut butter layer.
- For extra effect, add more peanut butter dollops on top and give one last swirl.
This gentle swirling keeps the peanut butter distinct and pretty after baking, giving you that beautiful marbled look and a tasty texture contrast.
Equipment You’ll Need
- 8×8-inch baking pan – perfect size for thick, fudgy brownies and easy to line with parchment for clean removal.
- Mixing bowls – at least two so you can mix wet and dry ingredients separately without fuss.
- Whisk or spoon – to combine ingredients smoothly without overworking the batter.
- Rubber spatula – great for folding in pumpkin puree and swirling peanut butter gently.
- Knife or skewer – essential for creating that beautiful peanut butter swirl pattern.
Flavor Variations & Add-Ins
- Swap peanut butter for cream cheese – swirl in softened cream cheese for a tangy, rich twist that pairs well with pumpkin.
- Add chopped nuts like walnuts or pecans – they add a nice crunch and pair perfectly with chocolate and pumpkin.
- Use white chocolate chips instead of dark – for a sweeter, creamier bite with the pumpkin’s subtle spice.
- Stir in pumpkin pie spice instead of individual spices – easy way to deepen fall flavors all at once.
How to Make Pumpkin Brownies
Ingredients You’ll Need:
- ½ cup (115g) unsalted butter
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (65g) all-purpose flour
- ⅓ cup (40g) unsweetened cocoa powder
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg (optional)
- ¼ teaspoon ground ginger (optional)
- ½ cup chocolate chips, plus extra for topping
- ½ cup peanut butter (smooth or chunky)
Time Needed
This pumpkin brownie recipe takes about 10 minutes to prepare and around 30-35 minutes to bake. Then, allow some time to cool completely before cutting. In total, expect around 50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan or line it with parchment paper, leaving an overhang to make removing the brownies easier later.
2. Mix Wet Ingredients and Sugar
In a microwave-safe bowl, melt the butter until just melted. Stir in the sugar until combined. Beat in the eggs one at a time, then add vanilla extract, mixing until smooth.
3. Combine Dry Ingredients
In a separate bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, nutmeg, and ginger. Gradually add the dry ingredients to the wet mixture, stirring just until combined—don’t overmix.
4. Add Pumpkin and Chocolate Chips
Fold in the pumpkin puree carefully, so it blends in but the batter remains intact. Stir in the chocolate chips for pockets of rich chocolate throughout.
5. Layer and Swirl with Peanut Butter
Pour half of the brownie batter into your prepared pan and spread evenly. Drop spoonfuls of peanut butter on top, then gently swirl it with a knife or skewer to create a marbled effect. Spread the remaining batter over this layer, then add a few more peanut butter dollops on top and swirl lightly. Sprinkle some extra chocolate chips on top for a finishing touch.
6. Bake and Cool
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan before lifting out and slicing into squares. Serve and enjoy your moist, fudgy pumpkin brownies with the delicious peanut butter swirl!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree, as canned pumpkin pie filling contains added spices and sugars that can alter the flavor and texture of your brownies.
How Should I Store Pumpkin Brownies?
Store brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Thaw frozen brownies at room temperature before serving.
Can I Substitute the Peanut Butter?
Yes! You can use almond butter, cashew butter, or even cream cheese for a different flavor. Just keep in mind that the texture and taste will vary slightly.
How Do I Know When the Brownies Are Done?
Insert a toothpick into the center of the brownies; it should come out with a few moist crumbs but no wet batter. This ensures they stay fudgy without being underbaked.
