These pumpkin brownies are deliciously rich and and fudgy, with layers of dark chocolate surrounding a smooth pumpkin cheesecake center. It’s the ultimate Fall brownie recipe!
Why you’ll love these pumpkin brownies
- No boxed brownie mix required. Brownie from scratch taste so much better.
- Extra pumpkin cream cheese = more creamy pumpkin filling in every bite.
- Each decadent, bakery style brownie gives you fiber, vitamin A, and just 120 calories.
- Did I mention how unbelievably fudgy they are? It is worth mentioning again. A tray of these brownies will disappear fast!
Also try Flourless Pumpkin Brownies
Ingredients for the pumpkin swirl brownies
Pumpkin puree – The easy option is to buy canned pumpkin puree at the store. Or make your own homemade pumpkin puree by roasting a pie pumpkin and then pulverizing the flesh until smooth.
Cocoa powder – For the best chocolatey flavor, use high quality unsweetened cocoa powder ad Dutch cocoa powder. Or experiment by replacing some of the cocoa with chocolate protein powder.
Flour – You need one cup of flour. Options that work well include all purpose white flour, whole grain spelt flour, or all purpose gluten free flour. I recommend following the gram measurements for consistent and outstanding results every time.
You may experiment with other flours, such as whole wheat flour, oat flour, or almond flour. But I have not tried any of these options so cannot vouch for them.
Cream cheese – I recommend full fat cream cheese, or dairy free cream cheese for vegan pumpkin brownies. Low fat or fat free cream cheese may not set correctly.
Sugar – Using both brown sugar and white sugar adds depth of flavor. You can substitute granulated erythritol for added sugar free pumpkin brownies. The filling calls for powdered sugar or an equal amount of a no sugar powdered sweetener.
Spices – Ground cinnamon, salt, and pumpkin pie spice perfectly compliment the pumpkin. Feel free to add a pinch of ginger or nutmeg as well.
Vanilla extract – Pure vanilla extract brings out the sweetness in the brownie base and pumpkin cream cheese filling.
Oil and water – Melted coconut oil is my favorite option here. Vegetable oil works as well. Or swap the oil for a equal amount of melted unsalted butter. You also need one cup of water.
Cornstarch – The recipe uses either cornstarch or ground flax seeds and baking powder to bind the brownies without eggs.
Step by step recipe video
How to make the best pumpkin brownies
- Start by making the pumpkin swirl filling. Add pumpkin puree, room temperature cream cheese, powdered sugar, spices, and one fourth teaspoon pure vanilla extract to a large bowl or stand mixer machine.
- Use handheld beaters or your mixer to whip the filling until thick and smooth.
- Preheat the oven to 325° Fahrenheit or about 165° Celsius.
- Grease a 9 by 13 inch rectangular baking pan, or line the bottom of the pan with parchment paper. Set this pan aside.
- In a large mixing bowl, combine the cocoa powder, flour, white sugar, brown sugar, salt, baking powder, and cornstarch or flax meal. Whisk well.
- Melt the oil if solid. Stir the oil, water, and one tablespoon of pure vanilla extract into the brownie batter until just evenly combined. To avoid a dense or gummy texture, do not overmix.
- Smooth into the prepared pan, using a spoon or spatula to spread the chocolate batter out evenly.
- Dollop blobs of the pumpkin mixture over the brownies, swirling with a spoon or a non sharp knife.
- Bake for thirty minutes on the center rack of the oven.
- Carefully remove the pan and let cool before slicing and serving.
Frequently asked questions
These are on the fudgier side, as they call for less flour and no eggs to make them rise. However, the results will vary based on the specific ingredients you choose.
As a general rule, use butter for cakey brownies or oil for fudgy brownies. For chewy brownies, simply swap the amounts of brown sugar and white sugar.
Unlike cakes, you should not use the toothpick method to test brownie doneness. Instead, make sure your oven is calibrated correctly. Remove brownies from the oven when they are still slightly underdone. This ensures your results will be soft, not overcooked or dry, because brownies continue to firm up as they cool.
Let the pan cool completely before covering, to avoid trapping excess moisture. Once cooled, cover and store leftovers on the counter overnight. Or refrigerate in an airtight container for up to six days.
Absolutely. Wrap each cooled brownie tightly in saran wrap or in a container with a layer of parchment paper between each layer of brownies. Thaw fully before serving.
The recipe was adapted from my Vegan Brownies and these Sweet Potato Brownies.
Pumpkin Brownies
Ingredients
Pumpkin Cheesecake Filling
- 3/4 cup pumpkin puree (180g)
- 3 oz cream cheese or vegan cream cheese (85g)
- 1/3 cup powdered sugar (sifted) (36g)
- 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice (optional)
- 1/4 tsp pure vanilla extract
Chocolate Brownie Layer
- 1 cup flour (120g spelt, white, or gluten free all purpose) (Or make these Keto Brownies)
- 3/4 cup unsweetened cocoa powder (60g)
- 1/4 cup Dutch cocoa powder (20g)
- 1/2 tsp salt
- 1/2 tsp baking powder
- 2/3 cup white sugar (140g)
- 1/2 cup brown sugar (90g)
- 2 tbsp cornstarch or ground flax seeds (16g)
- 1 cup water (240g)
- 2/3 cup coconut oil or unsalted butter, melted (130g)
- 1 tbsp pure vanilla extract (15g)
Instructions
- 1. To make the pumpkin swirl layer, whip all pumpkin cheesecake filling ingredients in a stand mixer or in a large bowl with hand beaters until smooth.
- 2. Preheat the oven to 325° Fahrenheit (165° Celsius).
- 3. Grease a 9×13 inch baking pan with oil, or line the bottom with parchment paper. Set this pan aside.
- 4. Whisk all brownie layer dry ingredients well in a large mixing bowl. Stir in liquid ingredients until just evenly combined. Do not overmix.
- 5. Use a spatula to spread the brownie batter into the pan.
- 6. Dollop blobs of the pumpkin mixture over the unbaked brownies. Then swirl with a spoon or dull knife.
- 7. Bake on the oven's center rack for 30 minutes.
- 8. Remove the pan from the oven when brownies are still a little underbaked. Allow to cool before slicing and serving.
Video
Notes
More delicious Fall desserts
AMAZING! I tried the black bean brownies and wasnt a huge fan of the texture so I figured onto the pumpkin- and holy cow! Ive probably made these 5 or 6 times now and I usually top them with marshmallows and a few dark chocolate chunks (but they are divine alone). Thanks so much for the recipe, after the first batch Ive started doubling it so they actually last longer than 24 hours!
Of course the original is ridiculous amazing!
This weekend I tried 2 new batches. One with home made apple sauce instead of pumpkin , and one with mashed banana. Both were DELICIOUS and were met with rave reviews!
my personal fave is with Banana. My OH MY if you are a chocolate /banana fan, you MUST try!
Wowwww…….. super great…moist,full of choco flavour…. i can’t find the words to say how good it is… above all healthy !! i tried some cookies too was good,,but this one is great.
So i used plain white flour,desolved cocoa in the milk,half white half brawn sugar with molasses,sweet potato,half choco chips half walnut,,added little cinnamon too..the rest is same….the combination super super tasty….thxxxxxxxxxxxxxxxxxx alot…keep the good work…. !! love ur blog.
My college-aged daughter and I made these brownies over winter break. Oh my goodness!! These are truly incredible! We are tough to please in the chocolate department, too; especially “healthy” chocolate! We doubled the recipe (because Katie said it filled 1/2 of an 8×8 pan, and didn’t know what do with 1/2 pan). But, we did have to bake the brownies at least 10 more minutes than the recipe said (I used a toothpick, making sure it didn’t come out too wet). Almost ready to make my 3rd double batch of these. I also don’t know how these yummy brownies disappear….
Katie, your brownies is sooo amazing, i baked them, and all my family loved the flavor, thank you a lot dear!
Just made the batter for these and it is tasting goooood. I doubled the recipe and for the pumpkin part I did 1/2 cup pumpkin and 1/2 cup greek yogurt/applesauce combo. I also added a couple teaspoons of espresso powder which really intensifies the chocolate flavor. Yummmm.
Oh and for the sugar part (for my doubled recipe) I did 1/3 sucanat, 1/3 xylitol, and 1/3 honey. Just got sucanat yesterday so I could try your gingerbread cookie things and have a feeling I’ll be using it in all my baked goods .
Post #3 (should have waited so I could have just done one, haha).
THESE ARE SOOOO GOOD!
I doubled the recipe and for the pumpkin part I did 1/2 cup pumpkin and 1/2 cup greek yogurt/applesauce combo (which I know is not vegan so the 1 cup pumpkin would be wonderful I’m sure). I also added a couple teaspoons of espresso powder which really intensifies the chocolate flavor.
Oh and for the sugar part (for my doubled recipe) I did 1/3 sucanat, 1/3 xylitol, and 1/3 honey.
These were THE BEST brownies ever. A couple tricks: let the batter rest for 30 mins before baking. Bake them so they are a little under done, they will be perfect after cooling for 1 hour.
This will be my go-to recipe from now on!! LOVE!
hi Katie! can i use zucchini for substitution? zucchini and pumpkin are both from cucurbit family so how do you think?
I think this my favorite CCK recipe- so far! I do double the recipe, requiring more baking time. I also had success in cutting the oil in 1/2, and using nonfat Greek yogurt for the other 1/2.