This Pumpkin Brownies recipe brings together the best of two worlds—decadent chocolate brownies and a spiced pumpkin pie filling. With layers of rich, fudgy brownie and a smooth, aromatic pumpkin pie topping, these brownies are a perfect dessert for fall or any time you’re craving a sweet treat that’s a little different.

Why You’ll Love This Recipe

These Pumpkin Brownies are an irresistible combination of deep chocolate flavor and warm, spiced pumpkin. The fudgy brownie layer is rich and dense, while the creamy pumpkin pie topping offers the perfect balance of sweetness and spice. This dessert is a perfect way to enjoy pumpkin in a non-traditional form. The best part? The recipe is easy to follow, and you get two distinct layers that complement each other beautifully.

Ingredients

Brownie Layer

1/2 cup unsalted butter, cut into about 8 pieces
4 ounces dark chocolate, finely chopped
1 cup granulated sugar
2 large eggs, whisked
1/2 cup all-purpose flour
2 tablespoons cocoa powder
1/4 teaspoon salt

Pumpkin Pie Layer

1 cup pumpkin puree, NOT the entire can
1 cup evaporated milk, NOT the entire can
1 large egg
1 teaspoon vanilla extract
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon ginger powder
1/8 teaspoon ground cloves
1 tablespoon cornstarch (AKA cornflour)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the Oven: Preheat the oven to 325°F (170°C or 160°C fan-forced). Line an 8×8 inch (20×20 cm) pan with aluminum foil, leaving an overhang around the edges. Lightly grease the foil.
Prepare the Brownie Layer:
- Add the chopped butter and finely chopped chocolate to a large bowl. Melt in the microwave for 45-second intervals on medium power, stirring in between until smooth. Alternatively, melt together in a double boiler.
- Let the mixture cool slightly. Then whisk in the eggs, sugar, and vanilla extract until no pieces of egg remain.
- Whisk in the flour, cocoa powder, and salt. If the cocoa is lumpy, sift it first.
- Set the brownie batter aside as you prepare the pumpkin layer.
Prepare the Pumpkin Layer:
- In a separate bowl, whisk together all the pumpkin pie ingredients until smooth and no lumps of sugar or egg remain. If the cornstarch is lumpy, sift it into the mixture.
Assemble the Brownies:
- Spoon the brownie batter into the prepared pan and spread it into an even layer.
- Spoon the pumpkin layer over the brownie layer and carefully spread it into an even layer, making sure not to disturb the brownie layer.
Bake: Bake the brownies in the preheated oven for about 50 minutes, or until the pumpkin layer has a slight wobble when you nudge the pan. It should not be liquid, though.
Cool and Chill: Remove the brownies from the oven and let them cool completely in the pan. Once cooled, place the pan in the fridge and chill for at least 2 hours to allow the pumpkin layer to set.
Slice and Serve: When ready to slice, lift the brownies out of the pan using the overhang of the foil and place them on a cutting board. Use a sharp knife to slice, wiping off the knife between cuts for clean slices.

Servings and Timing

Servings: This recipe yields 12 brownies.
Prep Time: 20 minutes
Bake Time: 50 minutes
Chill Time: At least 2 hours
Total Time: Approximately 3 hours and 10 minutes

Variations

Pan Size: If you prefer a thinner brownie, you can use a 9×9 inch (23×23 cm) pan. The bake time will be around 40 minutes. For a larger batch, you can use a 9×13 inch (23×33 cm) pan, doubling the ingredients, and bake for about 50-60 minutes.
Chocolate: For a slightly sweeter flavor, you can substitute semi-sweet chocolate for the dark chocolate. You can also use chocolate chips instead of chopped chocolate for convenience.
Spices: Adjust the spice levels to your preference. If you love a more intense cinnamon flavor, you can increase the amount. You can also add a pinch of cloves or allspice for a different twist.
Non-Dairy Version: For a dairy-free alternative, you can use non-dairy butter and a dairy-free chocolate option. Also, replace the evaporated milk with a plant-based milk like coconut milk or almond milk.

Storage/Reheating

Storage: Store the cooled brownies in an airtight container in the refrigerator for up to 5 days.
Reheating: To enjoy these brownies warm, microwave them for 20-30 seconds or warm them in a 300°F (150°C) oven for about 5-10 minutes.

FAQs

How can I prevent the pumpkin layer from being too watery?

Ensure you use pure pumpkin puree, not pumpkin pie filling, as the latter contains extra liquid. Also, make sure the cornstarch is fully incorporated into the mixture before baking.

Can I freeze pumpkin brownies?

Yes! After they have cooled and set, you can freeze the brownies. Wrap them tightly in plastic wrap or foil, then place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw them in the fridge before serving.

Can I use a different type of chocolate for the brownie layer?

Yes, you can use semi-sweet or milk chocolate for a sweeter flavor. Dark chocolate gives a richer flavor, but any type of chocolate works!

Can I use canned pumpkin puree?

Yes, be sure to use pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.

Can I make these brownies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend you use is designed for baking.

How long should I chill the brownies in the fridge?

For best results, chill the brownies for at least 2 hours to allow the pumpkin layer to set properly.

Can I add nuts to the brownie layer?

Yes, you can fold in chopped walnuts or pecans into the brownie batter for some added crunch and flavor.

How do I make sure my brownies come out evenly baked?

To ensure an even bake, always use an oven thermometer to check that your oven temperature is accurate, and rotate the pan halfway through the baking time.

What can I serve with these pumpkin brownies?

These brownies are perfect on their own, but for a decadent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream.

Can I double the recipe for a larger batch?

Yes! If you want to make a larger batch, you can double the ingredients and bake in a 9×13 inch (23×33 cm) pan. The bake time will be about 50-60 minutes.

Conclusion

These Pumpkin Brownies are the ultimate fall dessert, combining the best aspects of fudgy brownies and creamy pumpkin pie. Perfect for any occasion, they are easy to make and a guaranteed crowd-pleaser. Whether you’re a fan of chocolate, pumpkin, or both, this treat offers the perfect balance of flavor and texture. Enjoy the cozy comfort of this dessert with your family and friends, and savor the season’s best flavors!

Pumpkin Brownies Recipe