Pumpkin Pie Brownies
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My homemade Pumpkin Pie Brownies have a fudgy chocolate brownie base and are topped with a homemade spiced pumpkin layer. Bake them in a 9-by-9-inch pan for 16 squares, perfect for sharing and a delicious fall treat. Prep only takes about 30 minutes, and baking takes 40 to 55 minutes.
Every fall, my family has a mild dessert battle. Maybe "battle" is a strong word, but the campaigning can get intense. Pumpkin versus chocolate seems to be the theme every year. These brownies solve that problem. This recipe has both flavors in one treat, and it is perfect for Thanksgiving, potlucks, or any fall get-together.
Here's Why You'll Love This Recipe
- Each bite has pumpkin pie and brownie. A fudgy cocoa base meets a smooth, spiced pumpkin custard layer.
- The brownie layer is simple to make. Microwave the butter, sugar, and cocoa, then stir in the other ingredients by hand.
- This recipe makes 16 squares, so one 9-by-9-inch pan is enough to serve a group.
- You only need pantry staples. You'll need one can of pumpkin puree, cream, and common baking ingredients.
- These brownies look impressive, with two distinct layers that show when you cut them. They make a great addition to any holiday dessert table.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the brownie layer
- Granulated sugar: Sweetens the brownies and gives them a slightly crisp top.
- Unsalted butter: Adds richness and makes the base fudgy. If you use salted butter, skip the extra salt.
- Unsweetened cocoa powder: Gives the brownies a deep chocolate flavor. Use unsweetened cocoa, not hot cocoa mix.
- Eggs: Bind the batter. Use large eggs.
- Vanilla extract or vanilla bean paste: Adds depth to the chocolate flavor. You can use either one.
- All-purpose flour: Provides enough structure for the brownies to support the pumpkin layer.
- Baking powder: Helps the brownie layer rise slightly.
- Kosher salt: Balances the sweetness. If you use table salt, add a bit less.
For the pumpkin pie layer
- Pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling!
- Heavy cream: Don't sub in half-and-half or milk. You need the cream to make this one. This is not the time to cut calories.
- Light brown sugar: Adds sweetness and a hint of caramel flavor. Lightly pack it when measuring.
- Eggs: Use large, fresh eggs for the best results.
- Pumpkin pie spice: Adds a warm, spiced flavor. Use the blend in the notes below or my homemade pumpkin pie spice.
- Vanilla extract or vanilla bean paste: Balances the spices and adds depth.
In Photos: How To Make Pumpkin Pie Brownies
Step 1: Make Brownie Layer
Spray a 9-by-9-inch pan with nonstick spray and line it with parchment paper. Preheat the oven to 350°F. If you need help, check out tips for lining pans with parchment.
Combine sugar, butter, and cocoa in a large microwave-safe bowl.
Microwave in 1-minute intervals, stirring each time, until the butter is melted and feels very warm.
Add the eggs one at a time, stirring after each addition.
Add the vanilla, then mix in the flour, baking powder, and salt.
Transfer the batter to the prepared pan.
Step 2: Make Pumpkin Layer
In a large bowl, whisk together the pumpkin puree, brown sugar, and pumpkin pie spice.
Whisk in the eggs.
Whisk in the cream and vanilla.
Step 3: Layer
Pour the pumpkin mixture over the brownie layer.
Step 4: Bake
Bake for 40 to 55 minutes, until the edges are set and the center still wobbles a bit. The brownies will firm up as they cool.
Let the brownies cool completely before removing them from the pan and cutting them into squares.
Helpful Tips and Tricks
- Always use pumpkin puree, not pumpkin pie filling. The filling contains extra sugar and spices that will affect the recipe.
- Microwave the sugar, butter, and cocoa in short bursts, stirring after each minute, until the butter is melted and the mixture is very warm. Since microwaves vary, check the texture and temperature rather than just the time.
- Add the eggs one at a time, stirring well after each to keep the batter smooth.
- Check the center as the brownies bake. They are ready when the edges are set, and the middle is still a bit wobbly. Taking them out at this stage keeps the pumpkin layer creamy.
- Let the brownies cool completely. If you cut them too soon, the layers will be soft and messy.
- Wipe your knife between each cut to keep the layers neat.
- If you don't have pumpkin pie spice, mix 1 ¼ teaspoons ground cinnamon, 1 teaspoon ground ginger, ¼ teaspoon ground cloves, ¼ teaspoon ground allspice, and ¼ teaspoon ground nutmeg.
How To Store Pumpkin Pie Brownies
Since the top layer contains cream and eggs, keep the brownies covered in the refrigerator. They will stay fresh for about 4 days.
Recipe FAQ
They're a two-layer dessert with a fudgy chocolate brownie on the bottom and a creamy pumpkin pie layer on top, baked together in one pan.
No. Pumpkin pie filling is already sweetened and spiced, which will change the flavor and texture. Use plain pumpkin puree.
The edges should be set, and the center should still be a little wobbly. They will continue to firm up as they cool.
Yes. The pumpkin layer contains eggs and cream, so keep the brownies covered in the refrigerator.
Yes. Use 1 tablespoon of a store-bought blend, my homemade pumpkin pie spice, or a mix of the spices listed in the tips above.
Yes. Use the same amount of either one in both layers.
The brownies and the pumpkin layer both firm up as they cool. Cutting too soon makes the layers soft and hard to slice neatly.
More Pumpkin Recipes
- Pumpkin Cheesecake Bars with Pecan Crust
- Pumpkin Chocolate Swirl Cheesecake,
- Pumpkin Gooey Butter Cake
If you love pumpkin recipes, make sure to check out my 25 Best Pumpkin Recipes and these Pumpkin Dessert Recipes for Fall!
Love Brownies?
Try my Simply Perfect Brownies from Scratch or these Cheesecake Brownies, or browse all of my brownie recipes here.
For more fall ideas, see my Thanksgiving desserts.
Ingredients
For the Brownie Layer
- 1 ¼ cups granulated sugar
- 10 tablespoons unsalted butter
- ⅔ cup unsweetened cocoa powder
- 2 eggs, large
- ½ teaspoon vanilla extract, or vanilla bean paste
- ½ cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
For the Pumpkin Pie Layer
- 15 ounces pumpkin puree
- 1 cup heavy cream
- ¾ cup brown sugar, lightly packed
- 3 eggs, large
- 1 tablespoon pumpkin pie spice*
- 1 teaspoon vanilla extract, or vanilla bean paste
Instructions
Make the Brownie Layer
- Mist a 9 by 9-inch pan with non-stick spray and line it with parchment.
- Preheat the oven to 350 degrees F.
- Place the sugar, butter, and cocoa in a large microwave-safe bowl, and microwave* in one-minute increments, stirring, until the butter is completely melted and the mixture feels very warm to the touch.
- Add the eggs, one at a time, stirring after each addition.
- Stir in the vanilla.
- Stir in the flour, baking powder, and salt.
- Transfer the batter to the prepared pan.
Make the Pumpkin Pie Layer
- Whisk the pumpkin puree, brown sugar, and pumpkin pie spice together in a large bowl.
- Whisk in the eggs.
- Whisk in the cream and vanilla, and pour the mixture over the brownie layer.
- Bake until set around the edges but still a little wobbly in the center** (approx. 40 to 55 minutes).
- Cool completely before removing from the pan and cutting into squares.
Notes
Author
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