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
Will mixing without a machine do justice to the necessary mixing? Let’s say my mixer, blender or food processor is lost lol?
I just made these a few days ago and they are delicious! I still have some left over and I am enjoying every bite! And sharing a few. just a few. 😉 I doubled the recipe for an 8×8 pan and used oat flour. For the sweetener i only used about 3/4 cup of half maple syrup half honey and they are plenty sweet! I also used almond milk and coconut oil. Definitely making these again! The only thing was that I had to bake them much longer and they are still gooey! Some bites are a little gritty but that is only due to the oat flour and i really didn’t mind it. Thanks for a great recipe Katie!
Could i use the original recipe and fill 4 ramekins? Will it hold more than that?
I just made these and they are soooo good! I used coconut oil, accidentally forgot the chocolate chips (I always miss 1 thing the first try) but I had added walnuts and peanut butter and it just have evened out because these came out delish
I’ve made these brownies numerous times now, and each time I’m amazed at how good they are. And how fast they get in my tummy (after waiting that hour or so!). Lucky for me, my brother doesn’t like brownies (how that is possible for anyone, I’m still not quite sure) so I only have to fight my parents for them! Thanks for the recipe!
I had an unquenchable desire to make brownies this afternoon and, as this is my top “go-to” site for vegan, gluten-free yummies, I stumbled upon this recipe. I doubled it, put it in a cake pan and it’s sitting in the oven as I type. I LOVE pumpkin and it saddens me that it’s mainly utilized in October and November. I can eat pumpkin foods all year round. The batter was delicious and I had to resist eating all of it straight out of the pan before making it in the oven. Can’t wait for hubby to come home from work so we can dig in and chow down.
PS-I’m also looking forward to the pumpkin cereal. I never have any ways to utilize the leftover canned pumpkin, but now I do!
These are AMAZING!!!! Soft, sweet, with just the right amount of pumpkin.. Irresistable 😀
I just made these today. I doubled the recipe, so baking took about an extra 15 minutes. I subbed half the amount of organic stevia for the sugar and applesauce for oil. Next time I will probably just go ahead and use the oil. Also I will add more pumpkin because I couldn’t taste it in the brownies. But they were still yummy!
Hey Katie!
These (as well as everything else on this blog) look amazing! I see that most of these recipes combine stevia with another source of sugar and was wondering if these, or any of the the brownie/cake recipes with pumpkin or cauliflower can use only stevia? Would I need to up the pumpkin?
Thanks and you’re the best!
Amanda
I am just wondering why you only make small 8×8 pans of these bars? My hubby oves dessert and would deolish that size pan in a day! He also like to bring some to work for his lunch! If I double it will I get a 9×13 pan size?
Thanks
You can always experiment, changing the baking time if needed. Be sure to report back if you do!