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Pumpkin Brownies

Pumpkin Brownies

These pumpkin brownies turn one lonely can of puree into a rich, swirled dessert that tastes like real effort went into every bar. This pumpkin brownies recipe combines a fudgy chocolate layer with a spiced pumpkin layer in one pan, without any fancy equipment or a culinary degree required. Whether served plain or dressed up into a pumpkin cheesecake brownies version, this fall favorite disappears fast at any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Desserts
Cuisine: American
Calories: 189
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup sugar
  • 3/4 cup all-purpose flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/2 cup canola oil
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • PUMPKIN BATTER:
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 teaspoon baking soda
  • 3/4 cup canned pumpkin
  • 2 large eggs room temperature

Equipment

  • 13x9 baking pan
  • Parchment paper
  • Two mixing bowls

Method
 

  1. Mix the dry and wet chocolate ingredients
  2. Preheat the oven to 350°F. Line a 13x9-inch baking pan with parchment, letting the ends extend up the sides. Grease the parchment with baking spray.
    In a large bowl, whisk together the sugar, all-purpose flour, baking cocoa, salt and baking soda. In a small bowl, whisk together the canola oil, eggs and vanilla extract.
    Stir the wet ingredients into the dry ingredients just until moistened.
  3. Create the pumpkin batter and swirl
  4. In a large bowl, whisk together the sugar, all-purpose flour, salt, pumpkin pie spice and baking soda. In a small bowl, whisk together the pumpkin puree and eggs.
    Stir the wet ingredients into the dry ingredients just until moistened. Evenly spread half the brownie batter into the prepared pan to all edges and corners of the pan. Don’t be alarmed if the layer seems thin it should be! Then drop half the pumpkin batter by tablespoonfuls over the top. Gently spread the pumpkin batter to cover most of the brownie batter.
    Drop the remaining pumpkin and brownie batters by tablespoonfuls over the pumpkin layer. Gently swirl the batters on top with a knife or toothpick
  5. Bake and cool
  6. Bake the pumpkin brownies until a toothpick comes out clean, 25 to 30 minutes. Cool the brownies in the pan on a wire rack at room temperature. Lifting with the edges of the parchment, remove the pumpkin brownies from the pan. Cut them into bars and enjoy.

Recipe Notes

Pumpkin: I only use pure pumpkin puree, never pumpkin pie filling.
Cocoa: I use a good quality unsweetened baking cocoa.
Spice: I rely on pumpkin pie spice instead of individual spices.
Swirl: I use a butter knife or toothpick for gentle figure-eight motions.
Cooling: I let the pan cool completely before lifting out and slicing.