Chocolate Pumpkin Brownies

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

Chocolate Pumpkin Brownies recipe by

I 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!

Chocolate Pumpkin Brownies

Yield: 24 brownies

Prep Time:30 minutes

Cook Time:35 minutes



  • 1 tablespoon unsalted butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 cup granulated white sugar
  • 1 large egg
  • 1/3 cup canned pumpkin puree (unsweetened)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 tablespoon all-purpose flour


  • 5 1/2 ounces best-quality semisweet- chocolate, finely chopped
  • 5 ounces (1 1/4 sticks) unsalted butter, cut into 1-inch pieces
  • 4 large eggs, at room temperature
  • 1 1/2 cups granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 1/3 cups all-purpose flour
  1. Preheat oven to 350°F. Lightly butter 13x9-inch baking dish.
  2. Prepare pumpkin batter: In a small bowl, using an electric mixer, beat butter with cream cheese until smooth. Beat in sugar, scraping bowl occasionally. Bet in egg, then add pumpkin puree, vanilla, cinnamon and ginger. Stir in flour.
  3. Prepare chocolate batter: Combine semisweet chocolate and butter in a medium bowl. Set bowl over saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine eggs with sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in melted chocolate. Sift flour over the batter and fold it in just until combined.
  4. Spread chocolate batter evenly in 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.
  5. Bake for 30 to 40 minutes (starting checking on brownies at 30 minutes to see if they're done- a toothpick inserted into center should come out clean).
  6. Let the brownies cool completely before cutting.
  • Let eggs sit on counter for 30 minutes to achieve "room temperature" eggs.
SOURCE: (Adapted from Food and Wine )
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Lori Lange of Recipe Girl

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  • Lidia wrote:

    Just made these, I had leftover pumpkin. I found your recipe.  Easy make.  They are wonderful????.   I will try the pumpkin coffee cake muffins next.  I have a photo on instagram.  Thanks for sharing the recipe.  

  • Suzanne wrote:

    How much is 1/3 can of pumpkin puree?

    • Lori Lange wrote:

      It’s 1/3 cup, not 1/3 can.

  • Angela Williams Duea wrote:

    These are wonderful! I just featured them on my blog, The Hungry Lovers, as one of 4 fabulous fall desserts. Thanks for sharing the recipe!

  • 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!!

  • Crystal wrote:

    I tried to make these but it turned out more like Pumpkin/chocolate cake than brownies. 🙁 I think I overbeat the eggs maybe.

  • Amanda wrote:

    I’ve included this in my round up!

  • Valerie M. wrote:

    These look so good and perfect for fall for sure.