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Hi Bold Bakers!
WHAT YOU GET: My Homemade Pumpkin Pie Brownies recipe is sweet, rich, packed with delicious chocolate, and perfectly spiced with pumpkin flavors. Swirled together, it’s the perfect melt-in-your-mouth dessert.
What’s better than one dessert? Two combined! This fall, I’ve created homemade Pumpkin Pie Brownies that combine the best of both pie and brownie worlds. You’ll get to enjoy all of those classic brownie textures and flavors with a festive pumpkin pie twist!
My Pumpkin Pie Brownies recipe is unlike anything you’ve ever tasted before. These brownies have an amazing crinkly crust on top but are so very ooey-gooey on the inside. Even better, the addition of the pumpkin puree makes these brownies incredibly moist and elevates the flavor profile. It takes just 7 tools and about 40 minutes to make, plus you get to take away some great baking skills while you’re at it.
If you’re a fan of pumpkin pie and brownies, you’re in the right place. Whip up these scrumptious brownies any time you’re craving a sweet treat or have these prepared for the upcoming fall holidays to be everyone’s favorite at any function.
What’s In Pumpkin Pie Brownies?
Think of these Pumpkin Pie Brownies as a layered dessert. We’ve got two layers which are composed of your chocolate brownie batter and your pumpkin pie batter. Your thick and rich chocolate brownie batter layers the bottom and your silky pumpkin pie batter will lay on top.
While you can enjoy this dessert by baking it with two stark layers, I highly recommend gently running a skewer through them while they’re raw to create a marbled effect. By marbling your batters, you’re getting both pie and brownie in every bite!
Try making your own Homemade Pumpkin Puree for this recipe!
Pumpkin Puree Vs. Pumpkin Pie Filling
If you’re making Pumpkin Pie Brownies, why should you use pumpkin puree instead of pie filling? Since we are combining aspects of both brownies and pumpkin pie, we don’t want to overpower the sweetness or the spice.
Pumpkin puree is cooked and pureed squash or pumpkin, whereas pumpkin pie filling has added flavoring and spices which already make it sweet and spicey. For example, pumpkin pie filling typically will come with nutmeg already mixed in; if the recipe calls for nutmeg to be added to “pumpkin puree,” then you’re doubling up on nutmeg. And that little spice goes a long way.
Please be sure to use pumpkin puree for this recipe. You can make your own puree or find it in stores under “canned pumpkins” – they’re the same thing!
Tools You Need To Make Pumpkin Pie Brownies:
- Measuring cups and spoons
- 9×13-inch (23×33 cm) baking pan
- Parchment paper
- Mixing bowls
- Whisk
- Spatula
- Wooden skewer or toothpick
Difference Between Chewy, Fudgy, And Cakey Brownies
There are so many different ways to make a proper brownie. One of the most significant differences is primarily the texture: Chewy, fudgy, and cakey.
Chewy brownies are the more traditional texture you’ll see in most brownies. It’s right in between a fudgy and cakey brownie, making it the most well-rounded one in terms of texture and flavor. They’ve got that chocolatey goodness in the middle, but also have that crinkliness on the outside. It’s perfectly balanced and has just the right texture for those who want a bit of both.
Fudge brownies, just as the name mentions, taste and feel just as intense as fudge does. Due to more butter and chocolate and less flour in the batter, these brownies are packed with rich chocolate flavors and more of an ooey-gooey texture.
Cakey brownies are very much like a cake. These brownies are not as gooey or crinkly as the other brownies, but rather pretty dense in the middle. Since there is more flour and less fat, you’re left with something airier in texture. They can still be moist if the liquid ingredients are probably incorporated into the dry ingredients.
Pumpkin Pie Brownies Ingredient Substitutes
At Bigger Bolder Baking, we want to make recipes available for all bakers. Here are a few substitutes you can use if you want to tweak the recipe for dietary restrictions or healthier alternatives:
- If you want a substitute for eggs, take a look at my Egg Substitutes for Brownies.
- Looking for an all-purpose flour substitute? Opt for almond flour using a 1:1 ratio.
- You can use 1 cup (4 oz/115 g) of butternut squash puree instead of canned pumpkin in this recipe.
- Check out my Best Fudgy Keto Brownies recipe!
How To Store Pumpkin Pie Brownies
These Pumpkin Pie Brownies are so delicious, that it’s possible you won’t have any leftovers. On the off chance you do, store your brownies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Defrost frozen brownies at room temperature for about an hour or pop them in the microwave in 15-second intervals to warm them up before serving.
Gemma’s Pro Chef Tips For Making The Best Pumpkin Pie Brownies:
- Make sure that all ingredients are at room temperature before you begin for the best results.
- Be sure to use pure pumpkin puree and not pumpkin pie filling for this recipe.
- Use high-quality unsweetened cocoa powder for the best chocolatey results. Do not use hot chocolate powder as a substitute.
- I recommend using bittersweet chocolate (70%) chunks for some extra rich flavor.
- Don’t forget to season your brownies properly. Salt and vanilla extract are crucial to balancing out sweetness while also adding dimension.
- When swirling the batters, use a light touch so you don’t lose the marble pattern.
- Be careful not to over-bake your Pumpkin Pie Brownies. You’ll know when they are perfectly cooked if it’s firm around the edges but still soft to the touch in the middle. Note that brownies will firm up after they come out of the oven.
- Let your brownies relax at room temperature before slicing and eating.
- Make a Pumpkin Brownie Sundae by serving this with Homemade Vanilla Ice Cream or Pumpkin Pie Ice Cream and Chocolate Sauce!
Get More Brownies Recipes Here!
- Gemma’s Best-Ever Brownies Recipe
- The Chewy Brownies Of Your Dreams
- Decadent Caramel Brownies
- Gemma’s Better-Than-Boxed Brownies Mix
- Chewy Mochi Brownies
Try These Recipes!
Watch The Recipe Video!
Pumpkin Pie Brownies
Ingredients
For the chocolate layer
- 1 cup (8 oz/225 g) granulated sugar
- ½ cup (4 oz/115 g) butter, melted
- 2 large eggs , at room temperature
- 2 teaspoons vanilla extract
- ½ cup (2½ oz/71 g) all-purpose flour
- ⅓ cup (1⅓ oz/37 g) cocoa powder
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- 1⅓ cups (8 oz/225 g) bittersweet chocolate, chopped
For the pumpkin layer
- 1 cup (8 oz/225 g) granulated sugar
- 1 cup (8 oz/225 g) pumpkin puree
- ¾ cup (6 oz/170 g) butter, melted
- 3 large eggs , at room temperature
- 1 teaspoon vanilla extract
- ¾ cup (3¾ oz/105 g) all-purpose flour
- 2 teaspoons pumpkin pie spice
- ¼ teaspoon baking powder
- ¼ teaspoon salt
Instructions
- Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x13-inch (23x33- cm) baking pan.
To make the chocolate layer
- In a medium bowl, whisk together the sugar, butter, eggs, and vanilla until well blended.
- In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
- Mix the wet and dry ingredients together, then fold in the chopped chocolate and spread evenly in the prepared pan.
To make the pumpkin layer
- In a medium bowl, whisk together the sugar, pumpkin puree, butter, eggs, and vanilla extract.
- In a separate bowl, whisk together the flour, pie spice, baking powder, and salt, then mix the wet into the dry ingredients until just combined.
- Pour the pumpkin batter on top of the brownie batter and gently swirl the batters together with a skewer for just a few times until they are marbled.
- Bake for 25-30 minutes, until set and a wooden skewer inserted in the center comes out mostly clean but with a few moist crumbs still attached.
- Let cool completely before cutting into 24 squares.
- Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Defrost at room temperature for about an hour.
I made this today. Who knows that pumpkin spice and chocolate could taste so good together. I reduce the amount of sugar to 150gr for each batter,and I think it is still too sweet for me. Maybe next time I’ll use 125 gr of sugar.
I follow your video on mixing both of batter,not separately put it on the baking pan like this recipe said. Maybe next time I’ll try marbled the batter following the recipe. Thank for the recipe, it’s definitely a keep❤️
I made these because they are my two favorite flavors. This was amazing! I gave it to my friends too and they all loved it. I was a little nervous about the baking, as I tend to over bake this type of recipe, but it was perfect.
I made these for my husband’s work Fall Festival. I had to cook them much longer than the recipe called for. I think I should have cooked them just a little longer even. But they were a hit!!! I will make them again and put a little more pumpkin pie seasoning in it. I like mine with a good kick of spice flavor.
These brownies are so delicious, Gemma, I love pumpkin and chocolate together. Thanks for sharing the recipe!
Re: “Difference Between Fudgy, Chewy, And Cakey Brownies: In the last line you inadvertently substituted “probably” for “properly”. Oops! 🤗
Made these today as a pre-Thanksgiving trial run. I will try this again with only 1/2 cup bittersweet chocolate pieces. The chocolate completely overpowered the pumpkin.