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Pumpkin Brownies

Rated as 4.51 out of 5 Stars

"A twist on a classic brownie recipe--perfect for fall! Rich chocolate flavors are nicely complemented by pumpkin and spices."
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1 h servings 241
Original recipe yields 16 servings (1 - 8x8 inch pan of brownies)


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  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.
  2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.
  3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.
  4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.
  5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.


  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 241 calories; 13.9 28.8 3 58 182 Full nutrition

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Read all reviews 323
  1. 437 Ratings

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Most helpful positive review

Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixt...

Most helpful critical review

I followed this recipe exactly and had to leave them in the oven much longer than the called for time. They were still mushy. Unfortunately I couldn't get my family to eat many of them. They tas...

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Least positive

Excellent! We love these. Followed the recipe, using canned organic pumpkin, mini chocolate chips and baked them in mini muffin tins. I used a small ice-cream scoop and just layered the two mixt...

This is a delicious fall brownie. I admit I am partly responsible for authoring this recipe, but I don't think I've had a better brownie, and my girlfriend has made some serious brownies in the ...

These are incredible! I've made them 3 times since the end of October, and i am not usually a chocolate/brownie "person"...although i LOVE pumpkin desserts! The first time i made them i followed...

These things are evil!!! I can feel my pants getting tighter! I used half oil & half butter, because I recently saw on America's Test Kitchens that oil helps to make a chewier brownie. I minimal...

I made these brownies for our church's food booth at a local pumpkin farm. They were the hit of the day. I took orders for more and had to bake them the following weeks for the sale again. Si...

Sooooo good!! I added a little less butter, a little more cocoa, half chocolate, half butterscotch chips, a little more of the spices, and reduced the cooking time to about 35-40 minutes and the...

HELPFUL TIP: My oven tends to be a tad fast, but even so... I can't imagine using the full bake time!! Be sure to check on it. It only took mine 33 min to finish. Absolutely love these :) I ...

I LOVED these brownies! I think next time I make them I might cut down on some of the butter because the pumpkin acts as a moistner as well so the brownies were a touch on the greasy side, but t...

GREAT recipe. Flavors are perfect together. Only thing is (and many people mentioned this) that the chocolate batter is really thick while the pumpkin batter is thin. Not a problem except for s...