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Easy Pumpkin Brownies Recipe

Easy Pumpkin Brownies Recipe

Photos of Easy Pumpkin Brownies Recipe

If you’re looking for a twist to your usual chocolate brownie recipe, then you’re in for a treat. Adding pumpkin puree to your brownie batter gives them a creamy, rich flavor that is distinctly fall. Its vibrant orange color makes it perfect for Thanksgiving or whenever! Learn how to make chocolate pumpkin brownies at home and don’t forget to serve them with a hot cup of eggnog latte.

Tips on Making Pumpkin Brownies

With our easy recipe, even beginners could definitely create a stunning batch of these pumpkin brownies from scratch. To start, here are the best tips for making this recipe:

  • Always grease the baking pan to make sure that the brownies will come off easily. Otherwise, the baked treats might get stuck. Use cooking spray, melted butter, or shortening.
  • Sift the dry ingredients. Cocoa powder, baking powder, baking soda, and flour tend to clump up in the storage. Breaking down those clumps by passing them through a sieve ensures a smooth batter later on.
  • Can’t find canned pumpkin puree in your local grocery? Make your own at home. Simply cut, deseed, and steam or boil a baking pumpkin for at least 45 minutes or until tender. Mash or puree them in a food processor and voila, your homemade puree is ready. We don’t recommend using pumpkin pie filling as it might be too sweet for this recipe.
  • Cut the steps in half by making this recipe using a boxed brownie mix instead of making brownies from scratch. Just prepare the brownie mix according to package instructions, make the pumpkin cream cheese topping, and swirl them together in the baking dish. It’ll still be delicious.
  • Add in other delicious ingredients to the brownie mix like milk chocolate chips, walnuts, almonds, pecans, or raisins. You can also use these as toppings.

Looking for other easy fall dessert recipes? Check out this pumpkin cheesecake! It’s one of those chewy baked pumpkin treats that you will surely enjoy. On the other hand, this crustless pumpkin pie is great for breakfast or tea time.

Chocolate and pumpkin are combined in this easy pumpkin brownies recipe for a delicious autumn dessert. Enjoy chewy chocolate brownies with creamy pumpkin and cream cheese topping now.

Prep: 20 mins
Cook: 30 mins
Total: 50 mins


For Brownie Base:

  • 6 oz bittersweet chocolate, chopped
  • 2 tbsp butter, melted
  • 4 eggs
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup cocoa powder
  • 1 cup sugar
  • cups all-purpose flour

For Pumpkin Cream Cheese Topping:

  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened at room temperature
  • ½ cup all-purpose flour
  • ½ cup sugar
  • 1 tsp cinnamon, or pumpkin pie spice


  1. Preheat the oven to 350 degrees F.

  2. Grease and line a 9x13-inch baking pan with parchment paper.

  3. Melt the chocolate and butter in the microwave on High for 30 seconds, then in increments of 10 seconds as needed, stirring in between each zap. Set aside to cool.

  4. Sift together the remaining flour, baking soda, baking powder, and cocoa powder.

  5. In a bowl and using an electric mixer, beat together cream cheese, 1 cup of pumpkin puree, ½ cup of flour, ½ cup of sugar, and cinnamon. Set aside.

  6. In another bowl, beat the eggs until frothy.

  7. Add the sugar 1 tablespoon at a time while continuously beating the eggs so that they cream together. Do this for about 3 to 5 minutes or until the mixture is thick, airy, and pale yellow in color.

  8. Fold in the cooled melted chocolate and butter.

  9. Fold in the dry ingredients.

  10. Pour the brownie mixture into the prepared pan and level it flat.

  11. Carefully pour or spoon over the pumpkin and cream cheese mixture over the brownie batter.

  12. Using a small knife, make a few swirls in the batter.

  13. Bake for 30 minutes, or until the center springs back when touched.

  14. Cool for at least 15 minutes before slicing. Serve and enjoy!


  • Sugar: 21g
  • :
  • Calcium: 47mg
  • Calories: 242kcal
  • Carbohydrates: 34g
  • Cholesterol: 51mg
  • Fat: 11g
  • Fiber: 2g
  • Iron: 2mg
  • Monounsaturated Fat: 3g
  • Polyunsaturated Fat: 1g
  • Potassium: 163mg
  • Protein: 4g
  • Saturated Fat: 5g
  • Sodium: 220mg
  • Trans Fat: 1g
  • Vitamin A: 2401IU
  • Vitamin C: 1mg
Nutrition Disclaimer
Want to share your experience making these easy pumpkin brownies or have your own twist on the recipe? Head over to the Recipe Sharing section of our forum and join the discussion!

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Frequently Asked Questions

Can I use pumpkin instead of eggs in brownies?

Yes, pumpkin makes a great substitute for eggs in baked goods. It won’t hold up well for bread that needs a strong structure such as brioche and baguette but it’s good to use for brownies, cakes, and even pancakes. Pumpkin puree has a neutral but slightly sweet flavor and it provides moisture without the fat, so the desserts will come out naturally moist. Use ¼ cup of pumpkin puree, canned or homemade, to replace every egg called for in a recipe and make sure to blend it well with the rest of the wet ingredients.

What ingredient makes brownies fudgy?

The fat and moisture content of eggs, oil or butter, and sugar, in the right ratios, make brownies fudgy. Fudgy brownies contain more of these wet ingredients and less flour, while cakey ones contain more flour.

Brownie Recipes


You’ll realize that pumpkin recipes could get even better. Add this chewy and creamy chocolate pumpkin brownies recipe to your collection of fall desserts. You’ll definitely make them again!
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