Pumpkin Brownies
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In these pumpkin brownies, dark chocolate and pumpkin batters are swirled together into one tasty autumn treat. They’re fudgy, moist, and full of chocolate and pumpkin flavor. They’re also surprisingly easy to make, and they’re ready in just an hour!
These pumpkin brownies are one of my favorite desserts to bake once fall rolls around, especially for autumn parties or Thanksgiving dinners. They look impressive, taste rich and cozy, and feel just right for the season. Even better, they’re made completely from scratch—no boxed brownie mix here—but don’t worry, the process is much easier than it sounds and uses ingredients you probably already have on hand.
I start with one fudgy brownie batter, then split it into two bowls. One gets pumpkin purée and pumpkin pie spice for that warm, spiced flavor, while the other is enriched with melted dark chocolate chips and butter for deep chocolate intensity. The two batters are layered, then gently swirled together to create a beautiful marbled effect that looks fancy but is actually very forgiving. The result is brownies that are moist, dense, and perfectly balanced between chocolatey and pumpkin-spiced.
The details are what make these brownies special. A splash of brewed pumpkin tea adds subtle depth, vanilla rounds everything out, and a touch of sea salt keeps the sweetness in check. Baked until just set, they come out fudgy and full of flavor—the kind of dessert that disappears quickly and always gets asked about once people take a bite.
Recipe FAQs
Can I use real pumpkin instead of canned pumpkin?
Definitely. Just make sure it’s puréed until smooth and not too watery, as that can change the consistency of the pumpkin batter.
How long do they last on the counter?
These pumpkin brownies will keep at room temperature in an air-tight container for about 3 days.
Can I freeze them?
Absolutely! Like most other baked goods, these brownies freeze beautifully. Store them in a sealed container for up to 3 months. Thaw them at room temperature for a few hours when you’re ready to eat them.
Pumpkin Brownies Recipe
Ingredients
- ¾ cup dark chocolate chips
- ¼ cup butter
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon sea salt
- 2 large eggs
- 1 ½ cups granulated sugar
- ½ cup melted butter
- 1 cup brewed tea (at room temperature)
- 1 teaspoon vanilla
- 1 cup canned pumpkin (NOT pumpkin pie filling)
- 1 ½ teaspoons pumpkin pie spice
Instructions
- Preheat your oven to 350 degrees. Grease a 9×11-inch baking dish and dust it with cocoa powder. Melt the chocolate chips with ¼ cup of butter in a pan over low heat or in your microwave.¾ cup dark chocolate chips, ¼ cup butter
- In a medium-sized bowl, whisk the flour, baking powder, and salt.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon sea salt
- In a large bowl, beat the eggs and sugar for one minute. Add the melted butter, tea, and vanilla and beat again.2 large eggs, 1 ½ cups granulated sugar, ½ cup melted butter, 1 cup brewed tea, 1 teaspoon vanilla
- Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be runny.
- Put 2 ½ cups of batter into another bowl – save dishes and use the flour bowl! Mix the pumpkin and pumpkin pie spice into one of the bowls. Mix the melted chocolate into the other bowl.1 cup canned pumpkin, 1 ½ teaspoons pumpkin pie spice
- Pour ¾ of the chocolate batter into the baking dish and smooth the top. Add ¾ of the pumpkin batter and gently smooth the top, trying not to mix the batters. Dot the remaining chocolate and pumpkin batters on top then shake the pan gently to help the batters settle so they're mostly smooth on top. Then, take a knife and run it through the batter 3 or 4 times lengthwise and across the pan to create a marbled effect.
- Bake the pumpkin brownies in the preheated oven for 35-40 minutes, or until a toothpick inserted into the middle comes out clean. Let the brownies cool for 30 minutes before removing them from the pan. Slice them into 12 pieces and serve.
Nutrition
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Loved this recipe! The brownies are delicious, and I’m not a huge brownie person. I’ll make these again!
These brownies are so good! The perfect treat for fall!
I didn’t find these fantastic. Wondering if we did something wrong, because they didn’t rise very much, and the pumpkin flavor is mild. I wanted a pumpkin brownie recipe without cream cheese, and this was the only one I found. I might try it again in the fall with some additions. More pumpkin, another egg, more spices. Already replaced some of the white sugar with brown sugar for depth of flavor, and sprinkled high quality dark chocolate chips on top. Maybe those prevented the batter from rising? I’ve never had that problem before with brownies, but the batter was very thin, more like cake batter than brownie batter.
what is a 9×11 pan? I’ve never heard of this size. did you use 9×13 instead?
9×11 is a pretty common size for baking pans. While you could use a 9×13 if that’s what you have, the brownies will be quite a bit thinner and will cook a bit faster.
Thanks, lovely! It was my first, but definitely not my last, time baking with tea!
Kristen, I like very much your recipe blog.
Do you have cook books with these salivating recipes all? I have not used this one either. I have your folder on my email.
I have a special place in my palate for brownies and will rate it because of the visual.
I would to meet you some time in our future.
Joann Robbins
Thank you so much for reading The Endless Meal and for keeping the recipes in a special place in your email. That is so sweet! I don’t have any cookbooks yet, but maybe in the future. 🙂