Spiced Pumpkin Brownies
Rich, fudgy chocolate brownies swirled with a warm, spiced pumpkin layer. These marbled pumpkin brownies are the ultimate fall dessert—moist, decadent, beautifully aromatic, and perfect for Halloween, Thanksgiving, or cozy autumn baking.
Equipment
- 9x9-inch baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Whisk
- Spatula
- knife or skewer
Ingredients
- 1 cup unsalted butter (2 sticks)
- 8 oz semi-sweet chocolate chips or chopped chocolate
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 cup pure pumpkin puree
- 4 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 large egg
- 2 tsp pumpkin pie spice
- 1/4 cup all-purpose flour
Instructions
- Preheat your oven to 350°F and line a 9x9-inch baking pan with parchment paper, leaving some overhang. Lightly grease the parchment.
- Melt the butter and chocolate together using a double boiler or in the microwave. Stir until smooth and let cool slightly.
- Add sugar to the melted chocolate mixture and mix well. Add eggs one at a time, mixing after each addition, then stir in vanilla.
- Whisk together flour, cocoa powder, salt, and baking powder. Gently fold into the chocolate mixture until just combined. Set batter aside.
- Beat softened cream cheese until smooth. Add pumpkin puree and mix. Add sugar, egg, and pumpkin pie spice and beat until fluffy. Fold in flour.
- Pour three-quarters of the chocolate batter into the pan. Spoon the pumpkin mixture over it evenly.
- Add dollops of the remaining brownie batter on top. Swirl the layers using a knife or skewer to create a marbled pattern.
- Bake for 45–50 minutes, until set with a few moist crumbs on a toothpick.
- Cool completely in the pan for about 2 hours. Lift out using parchment and cut into 16 squares.
Notes
For best results, allow the brownies to cool completely before slicing. Use high-quality chocolate for maximum flavor and avoid overbaking to maintain a fudgy texture. Store at room temperature for 3 days or refrigerate for up to one week.