Pumpkin and chocolate might seem like an unusual pairing, but after trying these Pumpkin Brownies, you’ll see why they work so well together! The rich, fudgy chocolate combines beautifully with the spiced pumpkin layer, creating a dessert that’s perfect for fall, and my family insists I make these a few times before Thanksgiving!
What I love about this recipe is how easy it is to make. No complicated steps—just simple ingredients and a little time. Whether I serve these brownies at family gatherings or just enjoy them at home, they always disappear quickly. The combination of flavors is simply irresistible.
If you ever find yourself torn between a classic chocolate dessert and something with a seasonal twist, these Pumpkin Brownies are the perfect solution. You get the decadent richness of chocolate with the cozy warmth of pumpkin spice, all in one delightful treat.
History
It’s very difficult to get an accurate history of these 2-Layer Pumpkin Brownies. Some sources say that brownies were invented in 1893 and have spread in popularity since then, and with the first pumpkin pie recipe to show up on the back of a can of pumpkin puree in 1929, versions of these brownies could have been made any time after that. However, earlier versions of these brownies would have called for individual spices rather than the convenient pumpkin pie spice blend that didn’t show up on shelves until 1933-34, so that’s a more likely beginning for these brownies.
Ingredients
- Butter
- Semisweet chocolate – I use baking chocolate and chop it up.
- All-purpose flour
- Baking powder
- Kosher salt
- Sugar
- Large eggs
- Pure pumpkin puree – Canned. Be sure you’re not using pumpkin pie mix.
- Vegetable oil
- Cinnamon
- Pumpkin pie spice
- Chocolate chips
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- Melt the butter in a microwave-safe bowl, then add the chopped chocolate, stirring until smooth. Let the chocolate mixture cool while you go onto the next step.
- Beat the sugar and eggs together with an electric mixer or in the bowl of a stand mixer with the paddle attachment until well combined.
- Add the flour, baking powder, and salt, and beat until just combined.
- Divide the batter evenly between two bowls.
- Stir in the melted chocolate to one bowl of batter and set aside.
- Add the pumpkin puree, vegetable oil, cinnamon, and pumpkin pie spice to the second bowl and mix until just combined.
- Transfer the chocolate mixture to the prepared baking dish and spread evenly in the bottom.
- Add the pumpkin batter to the top of the brownie mixture, being careful not to mix them. Spread it out evenly. An offset spatula works wonders for this. Sprinkle with chocolate chips if desired.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Cool in the baking dish for 15 minutes, then lift the parchment paper and brownies out, and continue cooling on a baking rack until cool. Cut and serve!
Step-By-Step Process
Chef Jenn’s Tips
- Use canned pure pumpkin – not pumpkin pie filling or your brownies will be too sweet.
- Avoid overmixing the batter once the flour is added to keep your brownies fudgy and soft.
- Don’t overbake your brownies. They’re done when an inserted toothpick comes out mostly clean with a few clinging crumbs.
Serving Suggestions
Pumpkin Brownies make a great dessert for any meal! Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. They’re also perfect for a fall-themed dessert spread or as a tasty contribution to a potluck.
Storage
Store your Pumpkin Brownies in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. You can also freeze them—wrap each brownie individually in plastic wrap and place them in a freezer-safe container. When ready to enjoy, thaw them at room temperature or eat them slightly chilled for a refreshing twist.
2-Layer Pumpkin Brownies
Ingredients
- ½ cup unsalted butter
- 6 ounces semisweet chocolate chopped
- 2 cups all-purpose flour
- 1 teapsoon baking powder
- ½ teaspoon kosher salt
- 1 ¼ cups sugar
- 4 large eggs at room temperature
- 1 ¼ cups pure pumpkin puree not pumpkin pie filling
- ¼ cup vegetable oil
- 1 ½ teaspoon cinnamon
- 1 ½ teaspoon pumpkin pie spice
- ⅓ cup chocolate chips optional topping
Instructions
- Preheat your oven to 350°F and line a 9×9-inch baking pan with parchment paper.
- Melt the butter in a microwave-safe bowl, then add the chopped chocolate, stirring until smooth. Let the chocolate mixture cool while you go onto the next step.
- Beat the sugar and eggs together with an electric mixer or in the bowl of a stand mixer with the paddle attachment until well combined.
- Add the flour, baking powder, and salt, and beat until just combined.
- Divide the batter evenly between two bowls.
- Stir in the melted chocolate to one bowl of batter and set aside.
- Add the pumpkin puree, vegetable oil, cinnamon, and pumpkin pie spice to the second bowl and mix until just combined.
- Transfer the chocolate mixture to the prepared baking dish and spread evenly in the bottom.
- Add the pumpkin batter to the top of the brownie mixture, being careful not to mix them. Spread it out evenly. An offset spatula works wonders for this.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out with just a few crumbs attached.
- Cool in the baking dish for 15 minutes, then lift the parchment paper and brownies out, and continue cooling on a baking rack until cool. Cut and serve!
Notes
Chef Jenn’s Tips
- Ensure your eggs are at room temperature before mixing, as this helps everything blend more smoothly.
- Avoid overmixing the batter once the flour is added to keep your brownies fudgy and soft.
- Don’t overbake your brownies. They’re done when an inserted toothpick comes out mostly clean with a few clinging crumbs.