These pumpkin brownies are a comforting desserts that bring together the warmth of pumpkin spice and the indulgence of chocolate. Soft, moist, and full of cozy fall flavors, they’re great for an afternoon snack or a simple dessert after a busy day with the kids.

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This recipe is an ideal fall dessert for any party, or even for a bake sale. It is always great to make this fall baking season, and everyone in my family loves it.

If you’re serving these rich and fudgy Pumpkin Brownies for a fall get-together, they pair perfectly with a few savory bites to balance the sweetness. Try adding my Cheeseball Bites for a creamy, tangy appetizer, and my Jalapeño Popper Stuffed Mushrooms for a little spicy kick.

How to Make Pumpkin Brownies

Ingredients you’ll need for this recipe

¾ cup semi-sweet or dark chocolate chips
½ cup unsalted butter
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups sugar
4 eggs
1 ¼ cups pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
½ cup oil
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ cup chocolate chips for decorating

Step by Step Guide

1. Preheat your oven to 350°F. Line a 9×9 baking dish with parchment paper and lightly spray with non-stick spray, then set aside.

2. In a small saucepan, melt the chocolate chips and butter over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.

3. In a stand mixer bowl, combine the sugar and eggs, mixing until well incorporated.

4. Add the flour, baking powder, and salt to the mixture. Stir just until everything is combined.

5. Divide the batter evenly into two bowls and set aside.

6. In a separate bowl, whisk together the pumpkin puree, oil, cinnamon, and pumpkin pie spice.

7. Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other. Stir each until thoroughly mixed.

8. Alternately spoon the chocolate and pumpkin batters into the prepared baking dish. Once filled, use a knife to swirl the batters for a marbled effect. Sprinkle the remaining chocolate chips on top.

9. Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.

10. Remove from the oven and let cool before serving.

Serve and Enjoy!

For Bake Sale Tips!

If you’re getting ready for a bake sale, individually wrap items or place them in clear bags with a cute ribbon or label for a more polished look. Be sure to include allergy-friendly options if you can, like nut-free or gluten-free treats, and label everything clearly so buyers know what they’re getting.

Important Recipe Notes

Make sure you’re using pure pumpkin puree—not pumpkin pie filling—to get the right texture and flavor in these brownies.
You can use semi-sweet or dark chocolate chips depending on how rich you want them.
Once baked and cooled, store the brownies in an airtight container at room temperature for up to 3 days.
If you want them to last longer, they freeze really well too—just wrap each square tightly and pop them in a freezer-safe bag. They’ll stay fresh for about a month, ready to grab whenever that fall dessert craving hits!

Ingredients

¾ cup semi-sweet or dark chocolate chips
½ cup unsalted butter
2 cups flour
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups sugar
4 eggs
1 ¼ cups pumpkin puree (make sure it’s pure pumpkin, not pumpkin pie filling)
½ cup oil
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
½ cup chocolate chips for decorating

Instructions

Preheat your oven to 350°F. Line a 9×9 baking dish with parchment paper and lightly spray with non-stick spray, then set aside.
In a small saucepan, melt the chocolate chips and butter over low heat, stirring occasionally until smooth. Remove from heat and let cool slightly.
In a stand mixer bowl, combine the sugar and eggs, mixing until well incorporated.
Add the flour, baking powder, and salt to the mixture. Stir just until everything is combined.
Divide the batter evenly into two bowls and set aside.
In a separate bowl, whisk together the pumpkin puree, oil, cinnamon, and pumpkin pie spice.
Add the pumpkin mixture to one bowl of batter and the cooled chocolate mixture to the other. Stir each until thoroughly mixed.
Alternately spoon the chocolate and pumpkin batters into the prepared baking dish. Once filled, use a knife to swirl the batters for a marbled effect. Sprinkle the remaining chocolate chips on top.
Bake for 40-45 minutes or until a toothpick inserted in the center comes out mostly clean.
Remove from the oven and let cool before serving.