A layer of fudgy chocolate brownie, a layer of spiced pumpkin, and chocolate chunks to your heart’s desire. There’s just something about the combination of chocolate and pumpkin, and these Fudgy Pumpkin Brownies are SO. GOOD.
Each bite is full of chocolatey goodness while also full of fall flavors. It’s the best of both worlds! Made wholesome with whole wheat flour, but not lacking in indulgence, I’m loving this brownie recipe as a favorite fall dessert. Whip up these Pumpkin Brownies in no time at all – you’ll be glad you did!
In This Post
- Ingredients You’ll Need
- How to Make The BEST Pumpkin Brownies Ever
- Tips for Fudgy Brownies vs. Cakey Brownies
- Are Pumpkin Brownies Healthy?
- Can You Add Canned Pumpkin to Brownie Mix?
- How Long Can You Keep Homemade Brownies?
- These Pumpkin Brownies From Scratch Are a Family Favorite!
- More Pumpkin Recipes You’ll Love
Ingredients You’ll Need
Here are a few notes about the ingredients you’ll need for these pumpkin brownies and how to make substitutions:
Flour – Whole wheat flour is the base of this recipe. However, it also works great with all-purpose flour or a half and half mix of both!
Unsalted Butter – I love using regular ol’ butter in my baking recipes. But coconut oil or vegan butter are always great options as well!
Eggs – Whether you’re using regular eggs or flax eggs, both should work great in the recipe.
Brown Sugar – Brown sugar, light brown sugar, or even regular granulated sugar are all options for these pumpkin brownies.
Pumpkin Pie Spice – A combination of cinnamon, clove, and nutmeg make up the pumpkin spice in this recipe. Feel free to adjust the amount to your own personal taste!
Cocoa Powder – This cocoa powder is one of my favorites for it’s rich taste!
Milk – Feel free to use any type of milk you want in these pumpkin brownies.
Chocolate Bar/Chocolate Chunks – I chopped up a dark chocolate bar to add to the chocolate part of these brownies. However, feel free to use chocolate chunks or chocolate chips instead!
How to Make The BEST Pumpkin Brownies Ever
Making pumpkin brownies is easy! Here’s how to whip these up in no time at all:
- Make the “base” brownie batter in a large bowl.
- Separate part of the batter into a medium bowl.
- Add pumpkin puree and spices to the medium bowl portion.
- Add cocoa powder, chocolate, and milk to the large bowl portion.
- Layer the chocolate batter and pumpkin batter layers in a baking pan.
- Marble the layers by swirling them together and add extra chocolate chunks on top.
- Bake in the oven, cut into squares, and enjoy!
Making Pumpkin Brownies with Canned Pumpkin vs. Homemade Pumpkin Puree
While canned pumpkin and pumpkin puree are generally the same thing, homemade pumpkin puree can have varying textures. It can also have different amounts of water content! This is something to consider when you’re making pumpkin brownies. While using homemade pumpkin puree tends to be a bit richer in flavor, canned pumpkin can give consistent results.
The confusion? I used canned pumpkin for the convenience, but homemade pumpkin puree should work great in this pumpkin brownies recipe as well!
Tips for Fudgy Brownies vs. Cakey Brownies
The ultimate debate: are fudgy brownies better? Or cake brownies? I would love to know what you think in the comments below!
I’m team fudgy brownies all the way. This pumpkin brownies recipe tends to lean on the fudgy side, but overall has a good balance of both. If you’re looking to create a more cakey brownie, then simply add 1/4 cup of flour to the recipe!
Questions About Pumpkin Brownies
Are Pumpkin Brownies Healthy?
Pumpkin brownies contain pumpkin puree, which is rich in vitamin A, vitamin C, and potassium. These brownies are also made with whole wheat flour instead of all-purpose flour, adding nutrition and making them a wholesome alternative!
Can You Add Canned Pumpkin to Brownie Mix?
Shot on time? Another shortcut is to add canned pumpkin to brownie mix to make pumpkin brownies! However, there’s more to the method than just adding in the pumpkin puree.
To make pumpkin brownies with canned pumpkin and a brownie box mix, simply make the brownie mix according to instructions. Remove a small portion of the brownie mix (about 3/4 cup) and add 1/3 cup of the pumpkin puree to that batter. Add in pumpkin spice, then layer the two different types of brownie mix. Bake according to directions and enjoy!
How Long Can You Keep Homemade Brownies?
Once fully cooled, these pumpkin chocolate brownies can be stored at room temperature for 2-3 days in an airtight container. They can also be stored in the refrigerator for up to 5 days!
These Pumpkin Brownies From Scratch Are a Family Favorite!
My family and I are completely obsessed with these pumpkin brownies around this time of year! It’s becoming a yearly tradition and I’m definitely not mad about it. Whether you’re making these for a fall-themed gathering or just wanting a sweet treat at home on a cool fall night, these melt-in-your-mouth brownies are the best!
More Pumpkin Recipes You’ll Love
- Healthy Pumpkin Bread Recipe
- Pumpkin Flax Granola Recipe
- Soft Pumpkin Oatmeal Cookies
- Pumpkin Pie Overnight Oats
- Healthy Pumpkin Muffins Recipe
Did you make this recipe? Be sure to give it a rating below and tag your photos @jar.of.lemons!
The BEST Fudgy Pumpkin Brownies
- 3/4 cup whole wheat flour (or all-purpose)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (melted)
- 2 large eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/3 cup pumpkin puree
- 2 teaspoons cinnamon
- 1/2 teaspoon clove
- 1/2 teaspoon nutmeg
- 1/4 cup unsweetened cocoa powder
- 1/3 cup milk
- 3-4 ounces chopped chocolate bar (or 3/4 cup chocolate chunks)
- Preheat the oven to 350F.
- Combine the flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, whisk together the melted butter, eggs, brown sugar, and vanilla.
- Pour the liquid ingredients into the dry ingredients and mix until well combined.
- Remove 3/4 cup of the batter and place in separate bowl.
- Add the pumpkin puree, cinnamon, clove, and nutmeg, then stir and set aside.
- In the original bowl, add the cocoa powder, milk, and chopped chocolate bar, mixing until smooth.
- Pour all but 2 Tablespoons of the chocolate brownie batter into an 8×8” baking pan lined with parchment paper.
- Pour the pumpkin batter over the chocolate batter.
- Add the remaining chocolate batter and “marble” it over the pumpkin batter.
- Bake for 20-25 minutes, or until toothpick comes out clean.