Pumpkin Brownies: the sweet, fudgy baked treat to make this autumn

Autumn is officially in the air, and the cooler weather is a fantastic opportunity to bake. Fall means pumpkin season, so we have a new idea if you don't feel like regular brownies. It's a great time to make these chewy, fudgy pumpkin brownies.

Ideal for Halloween and Thanksgiving parties or as a delicious excuse to bake, these pumpkin brownies have the unbeatable combination of chocolate and sweet pumpkin seasoned with warming baking spices like cinnamon and nutmeg. Enjoy your pumpkin brownies on their own or with a scoop of ice cream for a delicious homemade dessert that's perfect for the season.

How to Make Pumpkin Brownies

Baking pumpkin brownies is a fun project for a cozy autumn afternoon. Here's how to make them from scratch. Start by melting the butter and chocolate in your microwave. Heat them together in 20-second intervals until melted, stirring occasionally.

In a large bowl, combine your flour, baking soda, and salt. Grab a second mixing bowl and beat eggs, sugar, and vanilla extract until smooth. Whisk the flour mixture into the egg mixture to form the batter, then pour the batter evenly into two bowls. Mix the chocolate into one bowl, then in the second bowl, add the pumpkin, oil, cinnamon, and nutmeg and mix it well.

Transfer the chocolate batter to the greased baking dish. Pour the pumpkin batter over the chocolate layer and swirl them with a spatula to make a marble pattern. Bake the brownies at 350F for 35 to 40 minutes. Let them cool on a rack, then slice and serve, preferably with a scoop of ice cream.

Tips for Making the Best Pumpkin Brownies

Make sure to use room temperature ingredients. This will help your batter to easily come together.

To make the fudgiest brownies, you can add an extra egg yolk. Higher fat content means fudgier brownies. If you prefer cakier brownies, use one less egg and add a bit more flour to the batter.

Using brown sugar will make your brownies moister and give them a richer flavor.

Your brownies are ready to come out of the oven when a toothpick inserted in the middle comes out clean and mostly crumb-free.

For a lazy, short-cut version, use a brownie cake mix.

Want more texture? Add chocolate chips, pecan nuts, or walnuts to the brownie batter.

Pumpkin Brownies Variations

If you love the warming flavors of baking spices like cinnamon and nutmeg, add a dash or two extra to your brownie batter. Other spices you can add include ground ginger, allspice, and clove.

Take your brownies to the next level by adding cream cheese frosting. You can also leave out the chocolate and use cream cheese in its place to make gorgeous cream cheese pumpkin brownies.

To make gluten-free pumpkin brownies, use coconut flour, almond flour, or your favorite gluten-free flour.

For heartier brownies, add chopped nuts or dried fruit.

Make your pumpkin brownies vegan-friendly by using margarine or oil instead of butter and flax eggs, silken tofu, or applesauce instead of egg.

If you want to make healthy, low-calorie pumpkin brownies, use sweetener instead of sugar, nut butter instead of regular butter, protein-rich flour like almond flour, and keto-friendly chocolate.

How to Store Pumpkin Brownies

Keep your pumpkin brownies in an airtight container at room temperature for up to 3 days. For longer storage, pop them in the fridge for up to five days.

You can even freeze them for up to 3 months.

More Recipes You'll Like

• Cream cheese pumpkin bars
• Pumpkin cookies
• Chocolate pumpkin muffins

Instructions

Preheat your oven to 350F. Grease a baking dish with butter.

Place the chocolate and butter in a heatproof bowl. Microwave in 20-second intervals until melted, stirring in between each interval.

Combine the flour, baking soda, and salt in a large bowl.

In a second mixing bowl, beat eggs, sugar, and vanilla until combined.

Whisk the flour mixture into the egg mixture.

Pour the batter evenly between two bowls. Beat the chocolate into the first bowl.

Mix and set aside.

Add the pumpkin, oil, cinnamon, and nutmeg to the second bowl. Mix well.

Transfer the chocolate batter to the baking dish.

Pour the pumpkin batter over the chocolate layer in a swirling pattern.

Use a spatula to marble the two batters.

Bake for 35 to 40 minutes. Remove from oven and leave to cool to room temperature on a rack.

Once cooled, slice into 12 or 16 brownies, then serve and enjoy!

Notes

Use a 9×13-inch baking dish for your brownies.