Description
Description
Pumpkin Brownies are the ultimate fall dessert, combining rich, fudgy chocolate brownie layers with swirls of spiced pumpkin. This recipe creates a beautifully marbled treat that’s moist, flavorful, and easy to make. Perfect for Halloween, Thanksgiving, or any time you want a chocolatey pumpkin fix!
Ingredients
Units
Scale
For the Brownie Batter:
- 1 cup (225g) unsalted butter, melted
- 2 cups (400g) granulated sugar
- 1 cup (120g) cocoa powder
- 4 large eggs, at room temperature
- 1 cup (125g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
For the Pumpkin Swirl:
- 1 cup (240g) pumpkin puree
- 1/3 cup (65g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/4 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or grease it well.
- Make the Brownie Batter:
- In a large bowl, whisk together the melted butter and sugar until combined.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the cocoa powder, flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until combined. Set aside.
- Make the Pumpkin Swirl:
- In another bowl, combine the pumpkin puree, sugar, egg, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt. Mix until smooth.
- Assemble the Pumpkin Brownies:
- Pour 2/3 of the brownie batter into the prepared pan, spreading it evenly.
- Spoon the pumpkin mixture over the brownie layer in dollops.
- Add the remaining brownie batter on top.
- Use a butter knife to gently swirl the brownie and pumpkin layers together, creating a marbled effect.
- Bake the Brownies:
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
- Let the brownies cool completely in the pan before cutting into squares.
- Serve:
- Slice into 12-16 squares and enjoy! Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
Notes
- Make ahead: These brownies can be made a day in advance and stored in an airtight container.
- Storage: Keep leftovers at room temperature for up to 3 days or in the fridge for up to 5 days.
- Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.