Pumpkin Brownies Recipe

Pumpkin Brownies

Makes 16

The colorful swirls in these seasonal brownies look fancy, but they’re really easy to create.


  • 1/2 cup (1 stick) unsalted butter
  • 6 ounces semisweet chocolate, finely chopped
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 (15 ounce) can pumpkin
  • 1/4 cup vegetable oil
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup chocolate chips, divided use


  1. Preheat oven to 325°F. Grease an 8- or 9-inch square pan. Alternatively, cut parchment paper to fit width of pan and allow some overhang so the brownies can be lifted out after baking.
  2. In a large, microwave-safe bowl, melt butter and chopped chocolate in microwave up to 2 minutes, stopping to stir every 20 to 30 seconds. Stop just before fully melted and allow residual heat to finish. Set aside.
  3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  4. In a second bowl, beat sugar, eggs, and vanilla with an electric mixer until light and fluffy, about 3 minutes. Transfer half the egg mixture, about 1 1/2 cups, into bowl of melted chocolate. Stir to combine. With rubber spatula, fold in half the flour mixture, about 1 cup. Set aside.
  5. Stir pumpkin, oil, and spices into remaining egg mixture. Fold in remaining flour mixture. Stir in 3/4 cup chocolate chips.
  6. Spread half the chocolate batter across bottom of prepared baking pan. Top with all of the pumpkin batter. Drop spoonfuls of remaining chocolate batter over pumpkin layer. Use a butter knife to gently swirl the batters together. Sprinkle with remaining chocolate chips.
  7. Bake 55 to 60 minutes, until pick inserted in center comes out with just a few crumbs. Cool in pan on wire rack. Cut into squares to serve.


Amount Per Serving (based on 16 servings)
Calories: 370
Total Fat: 18 g
Saturated Fat: 9 g
Trans Fat: 0 g
Cholesterol: 50 mg
Sodium: 115 mg
Carbohydrates: 51 g
Fiber: 3 g
Total Sugar: 36 g
Added Sugars: 26 g
Protein: 5 g
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