Description

Craving a decadent yet festive dessert that blends chocolate and pumpkin? What if you could bake a batch of fudgy brownies with a creamy pumpkin swirl in just 45 minutes? Pumpkin Brownies are your answer—a beloved recipe with 17 reviews, perfect for fall gatherings, Halloween parties, or cozy family treats.

Ingredients

Here’s the lineup for 20 brownies (cut from a 13×9-inch pan). Each ingredient plays a key role, with swaps for flexibility.

Brownie Batter

Sugar (1 cup): Sweetens and adds moisture to the fudgy base. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons maple syrup.
All-purpose flour (3/4 cup): Provides structure for brownies. Sub: Gluten-free flour blend or almond flour (may alter texture).
Baking cocoa (1/4 cup): Gives rich chocolate flavor. Sub: Dutch-processed cocoa or carob powder.
Salt (1/2 teaspoon): Enhances chocolate flavor. Sub: Kosher salt or reduce to 1/4 teaspoon for low-sodium.
Baking soda (1/4 teaspoon): Helps lift dense batter. Sub: No substitute; critical for texture.
Canola oil (1/2 cup): Keeps brownies moist without butter. Sub: Vegetable oil, melted coconut oil, or applesauce for lower fat.
Large eggs (2, room temperature): Bind and add richness. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.
Vanilla extract (1 teaspoon): Enhances chocolate flavor. Sub: Almond extract or omit.

Pumpkin Batter

Sugar (1 cup): Sweetens and balances pumpkin’s earthiness. Sub: Coconut sugar or 3/4 cup sugar + 2 tablespoons honey.
All-purpose flour (1 cup): Provides structure for pumpkin layer. Sub: Gluten-free flour blend or oat flour.
Salt (1/2 teaspoon): Balances sweetness. Sub: Kosher salt or reduce to 1/4 teaspoon.
Pumpkin pie spice (1/2 teaspoon): Adds warm, fall flavor. Sub: Mix of cinnamon, nutmeg, and cloves (1/4 teaspoon each).
Baking soda (1/4 teaspoon): Works with pumpkin’s acidity for lift. Sub: No substitute; critical for texture.
Canned pumpkin (3/4 cup): Creates creamy, spiced swirl. Sub: Homemade pumpkin puree (drain well) or sweet potato puree.
Large eggs (2, room temperature): Bind and lighten pumpkin layer. Sub: Flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water) for vegan.

These ingredients are pantry-friendly and seasonal, creating a wholesome, indulgent dessert.

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Instructions

Ready to start? You’ll need a 13×9-inch baking pan, mixing bowls, and a whisk or spoon. These steps are simple, with tips for success.

Preheat oven and prep pan: Preheat to 350°F (177°C). Line a 13×9-inch baking pan with parchment, letting ends extend up sides for easy removal; grease parchment with cooking spray. Tip: Parchment ensures clean lifting; grease well to avoid sticking.
Make brownie batter: In a large bowl, whisk 1 cup sugar, 3/4 cup flour, 1/4 cup cocoa, 1/2 teaspoon salt, and 1/4 teaspoon baking soda. In a small bowl, whisk 1/2 cup canola oil, 2 eggs, and 1 teaspoon vanilla until smooth. Stir wet ingredients into dry until just moistened (batter will be thick). Tip: Don’t overmix to keep brownies fudgy.
Make pumpkin batter: In another large bowl, whisk 1 cup sugar, 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon baking soda. In a small bowl, whisk 3/4 cup canned pumpkin and 2 eggs. Stir wet ingredients into dry until just moistened. Tip: Drain pumpkin if watery to avoid a soggy layer.
Assemble: Spread half the brownie batter into the prepared pan (layer will be thin). Drop half the pumpkin batter by tablespoonfuls over the brownie layer; gently spread to cover most of it. Drop remaining brownie and pumpkin batters by tablespoonfuls over the pumpkin layer. Gently spread and swirl with a knife for a marbled effect. Tip: Swirl lightly to keep distinct layers; don’t overmix.
Bake: Bake for 25-30 minutes until a toothpick inserted in the center comes out clean. Tip: Check at 25 minutes; underbaking slightly keeps brownies fudgy.
Cool and serve: Cool in the pan on a wire rack for 15-20 minutes. Lift brownies out using parchment and cut into 20 bars (4×5 grid). Tip: Cool slightly for cleaner cuts; serve warm for gooey texture.