Chocolate Pumpkin Brownies

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Here’s a good brownie recipe to make in the fall season > Chocolate Pumpkin Brownies

stack of Chocolate Pumpkin Brownies

These brownies are the perfect fall chocolate dessert.  They are a nice blend of chocolate and pumpkin. A delicious chocolate brownie batter is swirled with pumpkin batter.  And it bakes up into a good-looking brownie with a tender, moist texture.

Chocolate Pumpkin Brownies on a board

Chocolate Pumpkin Brownies are very simple to make.  You’ll make a chocolate batter, and then you’ll make a pumpkin batter.  The chocolate batter is scraped into a 9×13-inch dish.  Spoonfuls of the pumpkin batter are placed on top of the chocolate batter.  Then you’ll take a knife and gently swirl the pumpkin batter into the chocolate batter.  That’s the fun part, and it looks cool too!

About Pumpkin Puree:

Be sure to use canned unsweetened pumpkin puree for this recipe.  Don’t accidentally pick up the canned pumpkin pie filling as that is already sweetened.  That would make the pumpkin batter far too sweet.  I haven’t tried using homemade pumpkin puree, but if you have some that is a similar texture to that of the canned variety then it should turn out just fine.

Chocolate Pumpkin Brownie

About the chocolate:

Semi-sweet chocolate is called for in this recipe.  Brands to look for: Baker’s, Ghirardelli and Hershey’s all sell “baking bars.”  There are more expensive brands, but any of the less expensive brands mentioned will work just fine.  I prefer to use the bars and chop the chocolate to be used in the recipe.

How to quickly get eggs to room temperature:

Room temperature eggs are called for in baking because they mix better with the batter and they will help your baked goods rise more easily. Place cold eggs in a bowl and cover them with warm (not hot) tap water. Allow the eggs to sit in the water for about 5 minutes or until they are no longer cool to the touch.

stack of Chocolate Pumpkin Brownies

I once made these for a fall Happy Hour and they were enjoyed by all. The pumpkin flavor is just a hint within the chocolate. It’s not overwhelming or strange.  Chocolate and pumpkin are great together!

Here are a few more brownie recipes you might like to try:

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5 from 2 votes

Chocolate Pumpkin Brownies

Great combination of flavors for the perfect fall-themed brownie!
Prep Time 30 minutes
Cook Time 35 minutes
Servings 24 brownies
Calories 206kcal
Course Dessert
Cuisine American
Keyword chocolate brownies, chocolate pumpkin brownies, pumpkin brownies



  • 3 ounces cream cheese, at room temperature
  • 1 tablespoon unsalted butter, at room temperature
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/3 cup canned unsweetened pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon all purpose flour


  • 5 1/2 ounces semisweet chocolate, chopped
  • 5 ounces (1 1/4 sticks) unsalted butter, cut into pieces
  • 4 large eggs, at room temperature
  • 1 1/2 cups granulated white sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups all purpose flour


  • Preheat the oven to 350°F. Spray a 13x9-inch baking dish with nonstick spray (or rub with butter).


  • In a small bowl, use an electric mixer to combine the cream cheese with the butter until smooth. Beat in the sugar, scraping the bowl occasionally. Beat in the egg, and then add the pumpkin puree, vanilla, cinnamon and ginger. Stir in the flour.


  • In a medium glass or metal bowl, combine the chocolate and butter. Set the bowl over a saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine the eggs with the sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in the melted chocolate. Sift the flour over the batter and fold it in just until combined.


  • Spread the chocolate batter evenly in the bottom of the prepared pan. Using a tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter slightly into the chocolate.
  • Bake for 25 to 30 minutes (starting checking on brownies at 25 minutes to see if they're done- a toothpick inserted into center should come out clean).
  • Let the brownies cool completely before cutting.



  • Let eggs sit on counter for 30 minutes to achieve "room temperature" eggs.


Serving: 1brownie | Calories: 206kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 62mg | Sodium: 54mg | Potassium: 72mg | Fiber: 1g | Sugar: 19g | Vitamin A: 806IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
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  • Lidia wrote:

    Just made these, I had leftover pumpkin. I found your recipe.  Easy make.  They are wonderful!  

  • Manda wrote:

    These turned out perfectly! I substituted sour cream for the cream cheese because I didn’t want to go to the store. 🙂 if you do use sour cream just add 1 more Tbs of flour. I also frosted these with chocolate gnache. So tastey…

  • jay wrote:

    Loved ’em!!!
    Am not a chocolate fan. Am not a pumpkin fan.
    These little babies are delicious and not too sweet.
    Made them for drama group reading yesteday. What was not eaten were taken home by others. None left for me. Making my own batch today.

  • Mara wrote:

    Thanks for the fantastic recipe!!! All my co-workers loved these. I just ran across your recipe site but I already love it and can’t wait to try more recipes!!