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Pumpkin Brownies

Rich, fudgy chocolate brownies swirled with a warm spiced pumpkin layer. These pumpkin brownies use melted butter for a dense, glossy crumb and real pumpkin purée for moisture in every bite. No mixer needed — made in about 45 minutes.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Dessert
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

  • ½ cup 115g unsalted butter, melted and slightly cooled
  • 1 cup 200g granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup 45g unsweetened cocoa powder, spooned and leveled
  • ¾ cup 90g all-purpose flour, spooned and leveled
  • ¼ tsp salt
  • ½ tsp baking powder
  • Ingredients — Pumpkin Layer
  • ½ cup 120g canned pumpkin purée (100% pumpkin, not pie filling)
  • 1 large egg room temperature
  • ¼ cup 50g granulated sugar
  • ¼ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp vanilla extract

Equipment

  • 1 8×8-inch metal

Method
 

  1. Preheat and prepare. Set oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment, leaving a 2-inch overhang on two sides. Grease the parchment lightly.
  2. Make the brownie batter. Whisk melted butter and sugar until combined and slightly glossy. Add eggs and vanilla; whisk 20 strokes. Sift in cocoa powder, flour, salt, and baking powder. Fold with a rubber spatula just until no dry streaks remain. Do not overmix.
  3. Make the pumpkin layer. In a separate bowl, whisk pumpkin purée, egg, sugar, cinnamon, nutmeg, cloves, and vanilla until smooth, uniform in color, and visibly spiced.
  4. Layer and swirl. Pour three-quarters of the brownie batter into the prepared pan and spread evenly. Drop the pumpkin mixture in 6 to 8 spoonfuls across the surface. Add the remaining brownie batter in small dollops between the pumpkin mounds. Use a butter knife to draw 4 to 6 wide S-strokes through the layers. Stop there.
  5. Bake. Bake on the center rack for 30 to 35 minutes. Start checking at 28 minutes — a toothpick inserted 1 inch from center should come out with a few moist crumbs, not wet batter.
  6. Cool and slice. Cool in the pan on a wire rack for at least 1 hour. Lift using the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade clean between each cut.

Notes

Flour and cocoa: always spoon and level — never scoop from the bag
• Pumpkin purée: if the canned purée looks watery, drain through a strainer for 10 minutes before using
• Pan: metal 8×8-inch gives the most consistent, even results
• Swirl: 4 to 6 strokes maximum — stop before the layers blend together
• Storage: airtight container — 3 days room temp / 6 days refrigerator / 3 months freezer
Estimated Nutrition per Square (1 of 16)
Calories Fat Carbohydrates Sugar Protein
~185 kcal 8g 27g 20g 3g