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!
Nothing beats the soft chocolatey taste and texture of brownies. For more delicious brownie variations, also try our dark chocolate rhubarb brownies and peanut butter brownies.
Table of contents
These pumpkin brownies are a mix of rich dark chocolate and pumpkin spice (aka the best of both worlds). Their swirled appearance makes for a fun and elegant fall treat that's perfect for Halloween, autumn parties, or Thanksgiving dinners.
Since brownies are a favorite dessert around here, we like to switch up the flavors depending on the season, like these peppermint bark brownies!
You won't find any boxed brownie mix in this recipe because we make them from scratch. Don't fret though, it's a surprisingly easy recipe with ingredients you're likely to find in your kitchen.
We start by making one batch of brownie batter, then divide it into two bowls. In one bowl, we add the pumpkin puree. In the other bowl, we mix in the melted dark chocolate chips. We layer the batters and then swirl them to give them a marbled effect, which is much easier than you might think.
This pumpkin brownie recipe is fudgy, moist, and full of flavor – just like it should be!
Pumpkin brownie ingredients
Here's everything you need to make this pumpkin brownies recipe from scratch:
- Dark chocolate chips – dark chocolate chips give the batter a rich brown color and deep chocolate taste. You can also use a dark chocolate bar or chopped baking chocolate.
- Butter – some for melting with the chocolate chips, and some for adding into the batter for that rich, moist, brownie texture we love.
- Flour – we use regular all-purpose flour, but you can use a gluten-free alternative if needed (just make sure it has xanthan gum already added).
- Baking powder – to help the brownies rise.
- Sea salt – a fine grain sea salt
- Eggs – it's not essential that your eggs are room temperature, but they mix easier into the batter and help the brownies rise better.
- Granulated sugar – we use granulated sugar, but you can also use light brown or brown sugar in a pinch.
- Tea – tea is the not-so-secret ingredient in these brownies. We use this pumpkin tea, but you can use any autumn spiced tea or regular black tea in its place.
- Vanilla – vanilla extract enhances the flavors of the other ingredients.
- Canned pumpkin – make sure to use pumpkin puree, not pumpkin pie filling that has sugar and spices added. While we can't exactly call these brownies healthy, the pumpkin does add some fiber and nutrients.
- Pumpkin pie spice – we use our easy-to-make homemade pumpkin pie spice, but you can use a store-bought blend or a mix of a few warm spices like cinnamon, nutmeg, ginger, cloves, and allspice.
How to make pumpkin brownies
These brownies with swirls of pumpkin and dark chocolate are a beautiful and delicious autumn treat. They're actually really easy to make by following a few simple steps:
- While your oven preheats, melt chocolate chips with some butter.
- Whisk the flour, baking powder, and sea salt together.
- Then, beat the eggs, sugar, melted butter, tea, and vanilla together. You may want to use a hand mixer for this.
- Then it's the usual add the dry ingredients to the wet ones, and stir until just combined.
- Divide the brownie batter into two bowls, mixing the pumpkin purée into one, and the melted dark chocolate into the other.
- Now the fun part! Pour and swirl the two batters together in the baking dish, giving it a marbled effect. We like to use a knife for this.
- Bake your brownies in the oven until a toothpick inserted into the center comes out clean. Allow them to cool before slicing them into squares. Yum!
Full recipe instructions are in the recipe card below.
Definitely. Just make sure it's puréed until it's smooth, and that it's not too watery which can change the consistency of the pumpkin batter.
We use dark chocolate chips, but you can use a dark chocolate bar broken into pieces, or chopped dark baking chocolate.
We haven't tested this recipe using vegan alternatives. If you'd like to give it a try, use a vegan butter alternative and use flax eggs instead of eggs.
These pumpkin brownies will keep at room temperature in an air-tight container for about 3 days.
No, these brownies don't need to be refrigerated. They are best if stored in a covered container or plate on your counter.
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.
Brownies have a higher fat-to-flour ratio than cake which makes them fudgy, dense, and gooey. Using real chocolate also helps make them richer and more chocolatey.
When to serve pumpkin brownies
You can make these pumpkin brownies any time of year, but nothing says fall quite like pumpkin. They're loved by both kids and adults, and they're the perfect seasonal treat for Halloween, fall dinner parties, or as a Thanksgiving dessert.
More tasty pumpkin desserts
Popular brownie recipes
If you love this recipe as much as we do, let us know with a 5-star rating!
- 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
- 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.
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.
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.
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. 🙂
How fun and pumpkiny flavorful are these!? Love baking and cooking with tea! So unexpected but brings such an incredible flavor profile!
Thanks, lovely! It was my first, but definitely not my last, time baking with tea!