Pumpkin Brownies
Last updated on February 1st, 2026
It’s not technically fall yet – but it is in our house! Of course I’ve decorated the place, bought everything pumpkin flavored, and already started planning our family Halloween costumes! Pumpkin is one of my fav things to highlight in recipes this time of year and these Pumpkin Brownies really hit the spot! I used the most unique spice pack from Primal Palate to create these luscious treats and the flavor profile turned out perfect! These were chewy, chocolatey, and of course oozing pumpkin vibes! The perfect amount of crunchy, melty, and spicy!
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Where did brownies come from?
The very first written recipe for something “brownie-ish” appeared in a cookbook by Fannie Farmer in 1896. Her version was made with molasses and actually didn’t contain any chocolate, though it had the structure and textural integrity of the brownie we all know and love. It wasn’t until the early 1900’s that the very first chocolate brownie appeared in a cookbook! Brownies really popped off in the US at that point, and by 1950 brands like Betty Crocker created box mixes that we are still loving today!
Do pumpkin and chocolate go well together?
Of course they do! Pumpkin is sweet and mellow, while chocolate is rich and adds depth! Spices like cinnamon and nutmeg help to bridge the gap between these two flavors – creating a cohesive dessert!
What ingredients do I need to make these Pumpkin Brownies?
Pumpkin Purée
Milk Chocolate Chips
White Chocolate Chips
Flour
Brown Sugar
Granulated Sugar
Vanilla
Baking Powder
Vegetable Oil
Butter
Salt
Eggs
Cocoa Powder
Ground Cinnamon
“The Sweet Pack” Spice Mixes from Primal Palate
Equipment Needed:
- Mixing Bowls
- Whisk
- Baking Pan
- Measuring Cups and Spoons
- Small Saucepan and Heat Safe Glass Dish or Double Boiler Saucepan
- Rubber Spatula
- Cooling Rack
How do I make them?
Preheat oven to 350 F and line a 9-inch baking pan with parchment paper, then lightly grease it. The parchment paper helps to lift the brownies out of the pan all in one big square! Then you can cut them into even squares and still protect your pan!
To melt the chocolate chips:
I don’t have a double boiler saucepan, so I just used a regular saucepan. I added about an inch of water to it, brought that to a gentle boil, and then placed a heat safe glass bowl over the top to melt my chocolate and butter.
Pro Tip: The best way to melt chocolate is through indirect heat as it can burn very easily!
Melt the chocolate on medium-low and keep stirring until silky smooth, then set aside until ready to use.
To make the brownie batter:
In a large bowl whisk the sugars, vanilla, and eggs until combined.
Next add in flour, salt, baking powder, cinnamon sugar cookie spice, and vegetable oil.
Stir until you get to a batter consistency.
Divide the mixture between two bowls. Pour the melted chocolate into one of the bowls, then add in the cocoa powder. Stir to combine.
In the other bowl, pour in the can of pumpkin, ground cinnamon, and pumpkin pie spice, then stir to combine.
To bake the pumpkin brownies:
Add the brownie batter to prepared baking pan, then add the pumpkin batter in another layer. Using a knife or rubber spatula, swirl the two batters together.
Top brownies with white chocolate chips and bake until a toothpick inserted in the center comes out mostly clean.
To serve:
Allow brownies to cool for a few minutes in the pan, then carefully lift them out by grabbing the sides of the parchment paper.
Move to baking rack to cool for several minutes more before attempting to cut them into even squares. Enjoy!
Tips for these pumpkin brownies:
- These brownies will keep for 3-4 days if stored in an airtight container in the refrigerator. They can also be frozen for up to 3 months!
- If you don’t have white chocolate chips for the topping, you can use semi-sweet or milk chocolate chips instead! Or you can skip them if desired!
Check out some more of my seasonal sweets!
Pumpkin Brownies
Equipment
Ingredients
- 1 – 15 oz Can Pumpkin Purée
- 3 Eggs
- 1 ¾ cups Flour
- 1 cup Milk Chocolate Chips
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- ⅓ cup Vegetable Oil
- ¼ cup Salted Butter
- 3 tbsp White Chocolate Chips
- 1 tsp Vanilla
- 1 tsp Baking Powder
- 1 tsp Primal Palate Cinnamon Sugar Cookie Spice
- 1 tsp Primal Palate Pumpkin Pie Spice
- ½ tsp Cocoa Powder
- ½ tsp Ground Cinnamon
- ¼ tsp Salt
Instructions
- Preheat oven to 350 ℉ and line a 9-inch baking pan with parchment paper, then lightly grease it.
To melt the chocolate:
- I don't have a double boiler saucepan, so I just used a saucepan with about an inch of water in it. I brought that to a gentle boil and then placed an oven safe glass bowl snug over the top. I added my butter and chocolate chips, turned the heat to medium low, and stirred continuously as the chocolate melted. It worked great!
- If you have a double boiler pan, follow those same steps.
- Once melted, set aside until ready to use.
To make the pumpkin brownie batter:
- In a large bowl whisk the sugars, vanilla, and eggs until combined.
- Next add in flour, salt, baking powder, cinnamon sugar cookie spice, and vegetable oil. Stir until a you get a batter consistency, then divide between two bowls.
- Pour the melted chocolate into one of the bowls, then add in the cocoa powder. Stir to combine.
- In the other bowl, pour in the can of pumpkin, ground cinnamon, and pumpkin pie spice, then stir to combine.
To bake and serve:
- Add the brownie batter to prepared baking pan, then the pumpkin in another layer.
- Using a knife or rubber spatula, swirl the two batters together.
- Top brownies with white chocolate chips and bake until a toothpick inserted in the center comes out mostly clean, about 40 minutes.
- Allow brownies to cool for about 5 minutes in the pan, then carefully lift them out by grabbing the sides of the parchment paper.
- Move to baking rack to cool for another 10 minutes or so before attempting to cut into even squares. Enjoy!
Nutrition
Please be aware that nutritional values are approximate and intended as a helpful guide
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I make pumpkin EVERYTHING in the fall, but I have yet to try pumpkin brownies. These sound heavenly. Will definitely be adding to my fall baking list. Thank you for sharing!
Yay! Thanks for saying that! Hope you enjoy!🩷
These pumpkin brownies look incredible! I love the idea of adding pumpkin to brownies—it sounds so moist and flavorful. Can’t wait to try this for a fall treat!
Yay! Thanks so much❤️
We love pumpkin and fall flavors, so these brownies are definitely a hit! Chocolate and pumpkin together? Yes, please!
Love hearing this, thank you!
I actually had a can of pumpkin purée on hand, so I decided to make these brownies today, and they turned out absolutely amazing! I used similar spices that I had available, and mixing the two batters was quite interesting. I can definitely see myself making these again!
Yay! My fav thing to hear! Glad you enjoyed!
Thanks for saying that, Seeta! Glad to hear you enjoyed!
Mmmm! This with coffee? Yes please!
Oooh with coffee would be scrumptious!
Yum! I love mixing chocolate and pumpkin together in these brownies! The perfect fall treat!
So happy to hear you liked them!
Pumpkin is one of my favorite ingredients to highlight this time of year, and these Pumpkin Brownies really hit the spot. The chewy, chocolatey texture with that warm pumpkin spice vibe sounds like the perfect treat. I love that you used the Primal Palate spice pack too—that unique flavor combo makes them sound even better! Can’t wait to try these out.
I love hearing this, Ann! Thank you so much! I hope you enjoy them!
These came out great! A great fall treat for my son’s class party
So happy to hear this, thank you for sharing!
For someone who calls herself an anti-baker, you absolutely nailed it with this recipe, the texture is amazing!
My gosh, thank you so much for saying that!❤️