Pumpkin Brownies

Pumpkin Brownies

CroqueMadame 3

"A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices."


1 h servings 241 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 28.8g
  • 9%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
  3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.
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  1. 313 Ratings


This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the ...

Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixt...

These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed...

Sooooo good!! I added a little less butter, a little more cocoa, half chocolate, half butterscotch chips, a little more of the spices, and reduced the cooking time to about 35-40 minutes and the...

HELPFUL TIP: My oven tends to be a tad fast, but even so... I can't imagine using the full bake time!! Be sure to check on it. It only took mine 33 min to finish. Absolutely love these :) I ...

I LOVED these brownies! I think next time I make them I might cut down on some of the butter because the pumpkin acts as a moistner as well so the brownies were a touch on the greasy side, but t...

GREAT recipe. Flavors are perfect together. Only thing is (and many people mentioned this) that the chocolate batter is really thick while the pumpkin batter is thin. Not a problem except for s...

My family loved these brownies and they now ask for them on a regular basis. I double the recipe and bake them in a 9x13 pan. Always moist and delicious! The only change I make is to use half...

I made these brownies for our church's food booth at a local pumpkin farm. They were the hit of the day. I took orders for more and had to bake them the following weeks for the sale again. Si...