These Pumpkin Brownies combine rich, fudgy chocolate with warm pumpkin spice for the ultimate fall dessert. Made with simple ingredients and a swirl of pumpkin, they’re an irresistible treat that’s easy to whip up. Perfect for Halloween, Thanksgiving, or any cozy night in!

Close-up of pumpkin swirl brownies cut into squares, with one piece slightly raised to show the marbled layers of dark chocolate and orange pumpkin batter.

If there’s one dessert that screams fall and satisfies your sweet tooth all at once, it’s brownies and pumpkin.

They’ve got that rich, chocolatey flavor we all know and love, plus a swirl of cozy pumpkin spice that instantly makes you want to throw on a sweater and light a candle.

But the real magic? These brownies with pumpkin recipe are incredibly easy to make…no fancy steps or complicated ingredients needed. Just like these pumpkin cheesecake crescent rolls and mini pumpkin pies, this treat is ready in no time.

For busy adults and families, these pumpkin cocoa brownies are a total win. Whether you’re juggling work, kids’ activities, or just trying to make it through the week, this recipe comes together quickly with minimal effort.

These chocolate pumpkin brownies store beautifully, so you can make a batch on Sunday and enjoy a square or two all week long.

Whether you’re serving them warm with a scoop of vanilla ice cream or sneaking one with your morning coffee, these easy pumpkin brownies are a fall favorite worth baking again and again.

And if you’re wanting some more pumpkin treats, these pumpkin oatmeal cookies and this pumpkin dump cake has gotten rave reviews!

A close-up of three stacked pumpkin chocolate brownies on a speckled ceramic plate, showing their moist, layered texture. A glass of milk is blurred in the background.

Why You’ll Love This Recipe:

  • Easy to make: No mixer needed, and it comes together in just 10 minutes.
  • Two flavors in one: Fudgy chocolate meets spiced pumpkin in every bite for the best of both dessert worlds.
  • Kid-approved: The fun swirls and rich flavor make this a hit kids and picky eaters!
  • Great for fall occasions: These are the best brownies for Thanksgiving, Halloween, or any time you want a little sweet treat.
  • Perfectly portable: These brownies hold up well, making them perfect for bake sales, potlucks, or lunchbox treats.
  • Make-ahead friendly: Bake a batch in advance and store them for easy snacking all week.
  • Freezer-friendly: Yes, you can freeze them! Just thaw when that pumpkin brownie craving strikes.
Overhead view of ingredients in small bowls and measuring spoons, including flour, cocoa powder, sugar, pumpkin puree, eggs, vanilla, oil, baking powder, baking soda, and pumpkin pie spice, arranged on a light surface.

Ingredients Needed:

  • Sugar: Sweetens the brownies.
  • All-purpose flour: The base of the brownie batter. Just enough to hold everything together while still keeping them soft and gooey.
  • Unsweetened cocoa powder: Using unsweetened cocoa lets you control the sweetness and richness.
  • Salt: Enhances the chocolate flavor and balances the sweetness.
  • Baking soda: Gives the brownies a little lift and provides a cakey texture.
  • Coconut or vegetable oil: adds a richness and enhances the chocolate flavor.
  • Eggs: Help bind the batter and give the brownies that soft, chewy bite.
  • Vanilla extract: Adds a warm, aromatic flavor and enhances both the chocolate and pumpkin.
  • Chocolate chips: Adds melty pockets of chocolate throughout the brownies.
  • Pumpkin: Be sure to use pure pumpkin and not pumpkin pie filling for the best pumpkin flavor.
  • Pumpkin pie spice: Delivers cozy fall flavor in every bite.

How to Make Pumpkin Brownie Recipe: 

  • Prepare: Preheat your oven and line an 13×9 baking pan with parchment paper. Spray the parchment paper with cooking spray for easy removal once the brownies are baked.
  • Add: in a large bowl, add sugar, flour, cocoa powder, salt and baking soda and whisk to combine.
  • Whisk: in a small bowl, whisk oil, eggs and vanilla. Stir into the dry ingredients until just moistened.
A clear glass bowl filled with a mound of flour, cocoa powder, and other dry ingredients sits on a beige surface.
A clear glass bowl filled with beaten yellow eggs sits on a light, textured surface.
A clear glass bowl containing a thick, dark brownie batter sits on a light, textured surface.
  • For the pumpkin batter: in a large bowl, combine sugar, flour, salt, pumpkin pie spice, and baking soda.
  • Whisk: in a small bowl, whisk pumpkin and eggs. Stir into the dry ingredients until just moistened.
  • Spread: spoon about half the brownie mixture into the prepared pan and spread until it almost reaches edges of pan.
A clear glass bowl filled with smooth, yellowish-orange batter sits on a light, textured surface.
A rectangular baking pan lined with parchment paper is filled with unbaked chocolate brownie batter, ready to go into the oven.
A rectangular tray of pumpkin brownies with a marbled swirl pattern of dark chocolate and orange pumpkin batter, lined with parchment paper.
  • Drop: drop half of the pumpkin mixture by tablespoonfuls over the brownie mixture and gently spread to cover most of the brownie mixture.
  • Add: drop the remaining pumpkin and brownie mixture by tablespoonfuls over pumpkin layer. Gently spread and swirl with a knife.
  • Bake: Place the brownies into the oven and bake for 25-30 minutes, or until the edges are set and the center is mostly set. 

How to Store:

  • Room temperature: Store cooled brownies in an airtight container at room temp for up to 3–4 days. 
  • Refrigerator: Want them to last a bit longer? Pop them in the fridge for up to a week. Just let them come to room temp before serving for best texture.
  • Freezer-friendly: Freeze individually wrapped brownies in a freezer-safe container or bag for up to 2 months. Thaw at room temp or warm slightly in the microwave for a fresh-baked feel.
A slice of pumpkin brownie sits on a speckled plate with a blurred background showing another piece, cinnamon sticks, star anise, and a glass bottle of milk.

Can I use pumpkin pie filling instead of pure pumpkin?

No, it’s best to stick with pure pumpkin. Pumpkin pie filling has added sugar and spices that can throw off the balance of the recipe.

Can I make these brownies ahead of time?

Yes! These fudgy brownies are great for making a day or two in advance. Just store them in an airtight container at room temperature or in the fridge.

Do I have to use coconut oil in the pumpkin layer?

Nope! You can use vegetable oil or canola oil instead.

A close-up of a square piece of pumpkin brownie on a speckled white plate, with a blurred background showing another plate of cake and a glass of milk.

How do I get that perfect swirl?

Dollop the pumpkin layer over the brownie batter, then use a butter knife to gently swirl the two together. Don’t overmix, just enough to create ribbons of pumpkin throughout the batter.

Variations:

  • Add nuts: Stir in ½ cup of chopped pecans or walnuts for a little crunch and nutty flavor.
  • Make it extra chocolatey: Swap regular chocolate chips for dark chocolate chunks or white chocolate chips.
  • Swirl: Add some peanut butter or almond butter and swirl into the brownie batter for extra touch of deliciousness.
  • Spice it up: Add a dash of cinnamon or nutmeg to the brownie batter for even more fall flavor.

Tips & Tricks:

  • Don’t overbake: The brownies should still look slightly soft in the center when you pull them out…they’ll firm up as they cool.
  • Line your pan: Use parchment paper for easy removal and clean-up (plus perfect edges for slicing!).
  • Use good cocoa: The better the cocoa, the richer the flavor. 
  • Let them cool completely before cutting: This helps the layers set so you get that clean, pretty swirl in every slice.
A close-up of a sliced pumpkin brownies on parchment paper, with a knife beside it and glasses of milk and an orange cloth in the background.

Looking for More Fall Desserts? I’ve Got You Covered!

Close-up of pumpkin swirl brownies cut into squares, with one piece slightly raised to show the marbled layers of dark chocolate and orange pumpkin batter.

Pumpkin Brownies

Yield: 20 brownies
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
These Pumpkin Brownies combine rich, fudgy chocolate with warm pumpkin spice for the ultimate fall dessert. Made with simple ingredients and a swirl of pumpkin puree, they’re an irresistible treat that’s easy to whip up. Perfect for Halloween, Thanksgiving, or any cozy night in!
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Ingredients
 

  • 1 cup granulated sugar
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup melted coconut oil OR vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla bean paste, (or vanilla extract)

Pumpkin Layer

  • 1 cup granulated sugar
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon baking soda
  • ¾ cup pure pumpkin, (not pumpkin pie filling)
  • 2 large eggs

Equipment

Instructions
 

  • Preheat oven to 350°F. Line a 13×9-inch baking pan with parchment paper and let the sides hang over for easy removal from pan. Grease parchment paper lightly with cooking spray. Set aside.
  • In a large bowl, whisk sugar, flour, cocoa powder, salt, and baking soda.
  • In a small bowl, whisk oil, eggs, and vanilla until combined. Stir into the dry ingredients until just moistened. Set aside.

Pumpkin Batter:

  • In a large bowl, combine sugar, flour, salt, pumpkin pie spice, and baking soda.
  • In a small bowl, whisk pumpkin and eggs. Stir into dry ingredients until just moistened.
  • Spread half of the brownie mixture into prepared pan, reaching almost to edges of the pan (it's ok if it doesn't come to the edge of the pan). Batter will be thin! Drop half the pumpkin mixture by tablespoonfuls over the top of brownie mixture. Gently spread with a knife to cover most of the brownie mixture. Drop the remaining pumpkin and brownie mixtures by the tablespoonfuls over pumpkin layer. Gently spread and swirl with a knife.
  • Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out mostly clean. Cool completely in pan on a wire rack. Cut into bars and serve.

Notes

  • Recipe from Taste of Home Pumpkin magazine – 2025
  • Brownies will keep in an airtight container at room temperature for up to five days or in the refrigerator for up to one week.
  • See my tips and tricks for making these Pumpkin Brownies above the recipe box.
Cuisine: American
Course: Dessert
Author: Gayle
Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.