Pumpkin Brownies
If you’re looking for the perfect autumn bake, these Pumpkin Brownies are where it’s at. Think fudgy homemade brownies with rich chocolate flavour, swirled with creamy pumpkin spiced goodness. They’re cosy, a little indulgent and exactly what you want when the leaves are falling outside. Making brownies from scratch means you can really control the flavours – and adding pumpkin puree to a classic brownie batter makes them extra moist and delicious.
Why You’ll Love These Brownies
- Fudgy and spiced – the best of both worlds in one pan.
- Perfect for autumn gatherings – they look gorgeous with that swirl on top.
- Easy to make – just a few simple steps for a big payoff.
- A fun twist on a classic – everyone expects chocolate brownies, but these are a seasonal upgrade.
Ingredients Breakdown
- Butter and sugar – give the brownies their rich, chewy texture.
- Eggs – help everything hold together and add richness.
- Cocoa powder and chocolate – for that deep chocolate flavour.
- Pumpkin puree – keeps the brownies moist while adding natural sweetness.
- Pumpkin pie spices – cinnamon, nutmeg, ginger and cloves for a warming flavour.
- Flour – just enough to give structure without making the brownies cakey.
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Pumpkin Brownies
Equipment
- Mixing Bowl
- Baking paper
Ingredients
For the Brownie Base:
- 115 grams unsalted butter, melted ½ cup
- 90 grams milk (semi-sweet) chocolate chips or chopped dark chocolate ½ cup
- 150 grams caster (granulated) sugar ¾ cup
- 50 grams light brown sugar, packed ¼ cup
- 2 large eggs
- 1 teaspoon vanilla extract
- 65 grams plain (all-purpose) flour ½ cup
- 25 grams unsweetened cocoa powder ¼ cup
- ¼ teaspoon salt
For the Pumpkin Swirl:
- 115 grams full fat cream cheese, softened 4 oz
- 120 grams pumpkin purée (not pumpkin pie filling) ½ cup
- 50 grams granulated sugar ¼ cup
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- Pinch of ground cloves optional
Instructions
- Preheat oven to 350°F (175°C). Line an 8-inch (20cm) square baking tin with baking paper, leaving some overhang to lift the brownies out later.
- In a large bowl, whisk together melted butter and chocolate until smooth. Stir in both sugars, then add eggs and vanilla, whisking until glossy.
- Sift in the flour, cocoa powder, and salt. Fold gently until just combined – don’t overmix. Pour most of the batter into the tin, saving a few spoonfuls for the swirl.
- In a separate bowl, beat the cream cheese until smooth. Add pumpkin purée, sugar, egg yolk, vanilla, and spices. Mix until creamy.
- Spoon the pumpkin mixture over the brownie batter. Drop the reserved brownie batter in small dollops on top, then swirl gently with a knife or skewer to create a marbled effect.
- Bake for 35–40 minutes, until the centre is just set and a skewer comes out with a few moist crumbs (not wet batter).
- Let the brownies cool completely in the tin, then lift out and slice into squares.
Storage
These brownies will keep in an airtight container at room temperature for up to 3 days, or in the fridge for 5 days. They also freeze well – wrap individually and store for up to 2 months.
Pumpkin Swirl Brownies – Tips for Success
- Use pumpkin purée, not pumpkin pie filling, for the best flavour and texture.
- Use full fat cream cheese for best results.
- Don’t overmix the batter – folding gently keeps the brownies fudgy.
- Swirl the pumpkin mixture lightly for a pretty marbled effect without fully blending.
- Cool completely before slicing to get clean squares.
